The design of the cold smoked smokehouse: the principle of operation of the cold smoked smokehouse

Smoked meats are very popular in our country, not only as a delicacy for the festive table, but also as a dish that you can treat yourself to on weekdays. This is a great way to diversify your diet. Smoked products can be purchased at any grocery store, but it is more interesting, and sometimes much cheaper, to make them yourself. In addition, when buying in stores, you can not be sure of the quality of the purchased products, because cold smoking is a rather long and painstaking process.

Features of cold smoked

With cold smoking, unlike hot smoking, there is no strong heating of the products. Moisture gradually evaporates from the surface when exposed to heat. The temperature of the smoke ranges from 15 to 40 degrees.

Processing takes a long period - one full cycle of cold smoking is from 2 to 3 days. This treatment can be subjected to both fruit and vegetable, and protein products. Also, the smokehouse itself, its device and the materials that were used to create it greatly influence the result.

Types of cold smoked smokehouses

Smokers are:

1. Portable and camping. Such mini-smokehouses are ideal for relaxing and hiking, fishing or hunting. Suitable for placement in the country or in a tourist camp. Such a smokehouse is easy to disassemble and assemble, carry or transport from place to place. The smoke generator is cooked from metal, and a smoking chamber is equipped with a wooden or metal box.
2. Stationary. Design for regular use - Such devices are usually installed in a prepared and leveled area for regular use for a long time. Both smokehouse chambers are made of strong and durable materials and are capital in nature. The main advantage of a stationary smokehouse is an individual approach that allows you to create a device with the necessary parameters from materials at hand.
3. Smokehouses from used containers and electrical appliances. A refrigerator and even a gas bottle can serve as a basis for such a device.

Important! The creation of such a design requires certain knowledge, skills and tools, without which it is impossible to create a competently working unit.

In addition to smokehouses made independently, a large number of different models of ready-made devices of various configurations are presented on the market.

Cold smoked smokehouse

There are three main elements that a device usually consists of. Without them, it is impossible to effectively smoke:

1. A combustion chamber or smoke generator - it is in this tank that smoke is generated. This happens in the process of decay of various wood sawdust.
2. The smoking chamber is the main compartment of the device. It contains those products that will be smoked.
3. A chimney is an elongated pipe that serves to remove smoke generated as a result of fuel combustion.

Important! Both smokehouse chambers should be removed from each other at a fairly large distance, which will be approximately two meters, and the chimney will be located between them.

The principle of operation of the cold smoked smokehouse

The algorithm of this device is quite simple. Sawdust is placed in a smoke generator and set on fire. They usually use sawdust from fruit species of trees, but this condition is not mandatory. Do not opt ​​for conifers: high content pitches in wood can spoil the taste of the finished product.

After the sawdust begins to smolder, smoke is formed, which, under the influence of air draft, enters the chimney, and then into the smoking chamber. During the passage through the chimney, it manages to cool and is already cold, it has a continuous effect on the products, gradually drying them.

There are a number of common mistakes that prevent you from achieving good results:

• uneven heating that occurs in the absence of constant combustion of fuel;
• improper design of the chimney and smoking chamber, in which the soot and all heavy elements do not settle on the pipe, but act on food;
• too quick weathering of the smoke - in this case, it does not have time to have the desired effect on the products.

A home-made smokehouse will allow you to enjoy smoked products, of which you are absolutely sure, for a long time at minimal cost.