Hot smoked smokehouses: principle of operation, how to choose + rating of models

Who does not like aromatic dishes with a spicy smoked taste, he has never tasted them, do you agree? There is no longer any need to make them to order, buy them in a store or use Liquid Smoke. Now everyone can purchase a special device for cooking meat, fish, vegetables at home, as well as field conditions.

Before making a purchase of a device, it is necessary to research the principle of operation of a hot smoked smokehouse, find out how the devices differ from each other, and also study the rating of popular models. We will help you deal with all the nuances - these are the issues that our article is devoted to.

What is hot smoking?

The hot method involves the processing of products with smoke heated to a temperature of 40 degrees or more. Smoke imparts flavor and, at the same time, has a preservative effect on food.

The cooking time of the dish depends on the recipe, the type of marinade and the total size of the pieces determined for smoking in the chamber.

Another advantage related specifically to home smoking is the absence of harmful additives and preservatives, which are often present in products sold in stores.

Of course, one should also think about the dangers of excessive addiction to smoked meats - this is an abundance of salt and carcinogens, which are formed especially a lot when using low-quality wood fuel.

If you consider smoked meats extremely harmful, but love aromatic meat, we recommend that you take a closer look at electric grill or home-made kebab maker.

Is it cold or hot - is there a difference?

Among gourmets, there are both “hot” and “cold” gourmets. What some consider advantages, others call disadvantages. Therefore, we will just talk about the difference.

Cold smoked at temperatures up to 40 degrees. It is logical that this method for cooking food takes longer, up to several days.

You can cook the same product hot in 40-120 minutes.

Cool smoke leaves less moisture in food than high temperature. It goes without saying that in addition to juiciness, the dish also loses its softness. But then it is stored longer, and more vitamins remain.

But we will talk specifically about hot smoking. As for the gustatory characteristics, it clearly wins. A faster way of making food means keeping food juicy. High temperatures provide an appetizing blush and an indescribable aroma.

By the way, although cold smoked products leave more useful substances, fat also prevails in them, in contrast to the hot method.

How to properly use a smokehouse?

Each device must be accompanied by instructions for use.

It must be carefully studied, as smokehouses may differ:

• The type of fuel used.
• Design.
• The presence of additional functions.

For example, consider the basic rules for using the simplest smokehouse.

First of all, the device must be installed in such a way that it does not touch flammable or explosive objects, as well as dry grass, brushwood. It is advisable to use calm areas and place the smokehouse so that no precipitation falls on it.

If the device is not used for the first time, be sure to clean it from old soot, as well as burnt food and grease.

Put fuel on the bottom of the chamber - sawdust, shavings, coal (see the instructions which manufacturer recommends). If the fuel is prepared on your own, keep in mind that it must be dry, the resin will give a turpentine flavor. Sawdust and shavings of apple, pear, cherry, oak, alder, beech are very suitable.

Place the grates with the laid food inside the combustion chamber and put the smoker on fire or coal. Smoke exactly the time indicated in the recipe - it is not recommended to overexpose the dish.

As already mentioned, each smokehouse is individual, but after considering the basic principles by example, it becomes clear that this is absolutely not a difficult process, the main thing is to adapt and follow recommendations.

The nuances of choosing a hot smoked smokehouse

When choosing a smokehouse, you should pay attention to the used fuel. This can be gas, wood components, coal, electricity, or a combination.

An important selection criterion is a placeapplication. The most popular are universal models that can be used both indoors and outdoors. At the same time, it is also important dimensions: for stationary devices, compactness does not play a special role, but it is better to choose mobile structures in an average ratio of light weight and capacity of the smoking chamber.

In addition, here is a list of the most important parameters:

• Smokehouse material - the best is stainless steel with a wall thickness of 1.5 mm. The durability of the structure and the ability to keep heat longer depends on the thickness of the steel.
• Layer and volume of the chamber.
• Possibility of easy cleaning of the smokehouse.
• The presence of such functions as a thermometer, a water seal, a gas outlet pipe.
• Collapsible or non-collapsible design or its weight. So that, if necessary, the device is mobile and can be taken with you to nature (depending on the fuel used).
• Ease of use.

For those who are poorly versed in the quality and functions of such devices, we have compiled a rating that presents the best models of universal smokers in the budget price segment.

Since the devices are similar in characteristics, we will focus on such important parameters as the dimensions and material of the case, and also consider the thickness of the walls. The first indicates the capacity and mobility of the structure, and the second indicates durability under both mechanical stress and high temperature.

Conclusions and useful video on the topic

A video on how to make a hot smoked smokehouse with your own hands:

The rating presents the most popular models of smokers at an affordable cost. The choice was based on customer reviews, technical characteristics, dimensions and features of the material of manufacture. If you want something original and store options do not suit you, you can assemble a smoke generator and use a homemade smokehouse.

Would you like to share a recipe for an original homemade smoked dish? Or maybe you want to talk about the choice of your smokehouse and ask a question of interest on the topic? We are waiting for your comments in the block below the article.