How to use a smokehouse: how and what can be smoked in a smokehouse

What types of smokehouses exist

There is a wide variety of units for smoking products on the market. Preference is given to homemade smokehouses. This helps you save money on your purchase. A store-bought smokehouse comes complete with everything you need for cooking. The instructions for use describe the assembly and commissioning of the unit. There are secrets that will help give dishes a unique taste and aroma. The settings differ according to the cooking method. It is important to first understand how to properly use a hot and cold smoked smokehouse in order to avoid unpleasant situations during operation.

Hot smoked

In hot smoking units, smoking and heat treatment occur, since the products are exposed to high temperature smoke: above 40°C.
With this preparation, harmful substances are destroyed, and the protein component of the food is boiled. Before smoking, the product is marinated. Unlike cold smoking, it may not last long. Meat and fish do not require drying, since products with a humidity of at least 60% are placed in the smokehouse. A diagram will help you understand how a hot smoked smokehouse works. The main components of the installation are the food chamber and the firebox. As a result of combustion, wood fuel begins to smolder and smoke is produced, which enters the container with food, providing smoking.

Cold smoked

The cold cooking method involves prolonged exposure of food to smoke at temperatures up to 36°C.
When using the smoker, it is important to monitor the temperature indicator. Pre-marinating, drying, and long-term cooking destroy harmful microorganisms. Since low temperature smoke produces cold smoking, the smoker must have components that provide cooling.
Usually this is a long chimney through which the smoke reaches the desired temperature. Cold smoking is a long process. Store installations have special smoke generators, which have a cooling and tar removal system.

Standard stainless steel smokehouse: design features

Factory smokehouses made of stainless steel are usually produced in the form of a small horizontal box. Fasteners are welded to the inner walls of the container for installing grates on which meat and fish preparations are laid out. There are models with several rows of stands for food; such devices are called two- and three-tier smokehouses. A lid with a hole to allow smoke to escape is put on the box. There are designs in which the chimney is already welded to the top cover. We have already written about how to make a smokehouse with a hydraulic lock earlier and recommended bookmarking the article.

Video: review of a stainless steel smokehouse with a water seal

Important! If you plan to use a stainless steel smokehouse indoors, then in order to avoid excessive smoke, attach a hose to the pipe and lead it out into the ventilation/window, etc. The hose must be made of heat-resistant material - plastic, metal.

We also recommend studying this topic:

Do-it-yourself smokehouse from a gas cylinder: design, assembly and operation

A small smokehouse is an indispensable attribute for relaxing with family or friends in nature. Deliciously cooked meat will delight everyone.

17327

Standard models of factory-made steel smokehouses have a fat collection tray, a stand or shelf, and sliding/removable legs. Thanks to its collapsible design, the metal box can be used on a stove, on a barbecue, on an open fire, etc. Explore also: creating a smokehouse from a saucepan on our website.

In specialized stores, customers are presented with a wide range of stainless steel smokehouses. However, such a device can be made with your own hands at home.

How to hot smoke food

How to properly smoke food using the hot method depends on the type of smokehouse.

The installations differ in design. The outbreak may be located in close proximity to the device or may be distant. In any case, the temperature should be high.

Smokehouse device

Regardless of the type of smokehouse, it must be properly constructed. The main components of the unit are:

The firebox is a fireplace that provides smoldering for wood chips and sawdust.
A smoking container that must be sealed to prevent smoke leakage. Smokehouses operating indoors must have a water seal that improves the tightness of the structure.
Grids, hooks – internal filling of the chamber for placing products.
A container for collecting fat that drips from food.

Assembly of the installation is simple and is carried out during the download process.

Preparing the smokehouse

Before using the smokehouse, you should check it for serviceability. This is relevant for new units and those that have not been in operation for a long time. Before starting you must:

check the serviceability of the firebox;
clean if there are traces of previous smoking in the chamber;
light a fire, heat the structure to 200°C, cool to 100°C;
choose the best wood chips for cooking.

Preparatory activities take up to 30 minutes, and their implementation guarantees the best effect.

How to use a smoker at home

Homemade smoked meats can be prepared not only in the yard, but also in the kitchen of a multi-story building. A prerequisite is the presence of a hood.

How to use a stainless steel smokehouse with a chimney

The simplest device for use in an apartment is a smokehouse with a chimney. The design of this device is similar to a stainless steel smokehouse, but there is a pipe in the lid onto which a smoke exhaust pipe is placed:

sawdust is poured onto the bottom;
a tray for fat and grates with meat are installed on the stand;
the smokehouse with products is placed on a gas or electric stove;
the device is covered with a lid with a smoke exhaust hose;
the hose is led out into a window or ventilation duct;
A fire is lit under the smokehouse.

The smoke generated when the wood chips are heated exits through the hose into the street, so this home smokehouse for a gas stove produces almost no smoke and can be used in a city apartment.

Diagram of a stainless steel smokehouse with a chimney

How to use a hot smoker with a water seal

A more advanced model - a smokehouse with a water seal - is more airtight and produces less smoke into the room. In this device, the lid does not just cover the body. Its edges are lowered into a special groove with water:

the smokehouse body is placed on a gas or electric stove;
the device is covered with a lid with a smoke exhaust hose;
the tube is led outside or into a ventilation duct;
water is poured into the groove;
A fire is lit under the smokehouse.

Important! The device must be installed horizontally on the stove, and during operation, water must be added periodically.

You can make such a device yourself or purchase it in a store. In industrial devices, in addition to the smokehouse itself, the kit includes a bag of wood chips and step-by-step instructions for use.

Scheme of operation of a hot smoked smokehouse with a water seal

Which wood chips are suitable for what?

The choice of wood chips depends on the products to be smoked. Alder is considered a universal option, with which you can cook any meat, fish, or lard. To obtain a bright taste, professionals recommend using the following breeds to produce smoke:

oak is suitable for smoking red meat: beef, pork;
willow will help impart a refined aroma to game and fish living in swamps;
cherries are ideal for smoking berries, fruits, vegetables, nuts;
fruit species are excellent for making lard.

Combinations of several types of wood chips will add an original taste to products, so don’t be afraid to experiment.

The type of wood used, moisture content and size are important. The optimal humidity level is 50-70%. Small, dry sawdust will not only worsen the taste of the product, but can lead to excessive costs, as it burns faster and produces a burning smell.

Properly selected fuel is the second step towards obtaining an ideal result, so wood chips made by yourself are considered the best. So, you can be sure that the required indicators comply with the norm.

Hygiene and safety of smoking

In imported smokehouses, everything contributes to easy cleaning: smooth surfaces and the design of the device itself, in addition, there are usually replaceable filters.

Designers of homemade devices, as a rule, have no time for this - as long as it works. But dripping fat and soot not only spoil the taste of the product, but can lead to a fire and even an explosion. On forums, fortunately, you can find such cases more like funny episodes than dramas.

Food preparation

Pre-marinated products are placed in the smokehouse.
The duration of brining depends on the type of meat. Seasonings are chosen according to personal preference, but salt treatment is required. It will remove unwanted substances from products. Vegetables require preparation. They are washed and covered with spices. The exceptions are fruits that need to be washed, as well as nuts that require peeling. The dimensions depend on the smokehouse in which we cook. In small chambers you can put food cut into pieces, in large ones you can hang whole carcasses.

Which products to choose

Any product can be hot smoked:

all types of meat;
fish;
salo;
sausages;
cheeses;
vegetables;
fruits;
berries;
nuts.

The main criterion when choosing products is freshness. The taste of future smoked meats and their shelf life depend on this.

Several marinating methods

The amount of salt and seasonings depends on the type of product and personal preferences. Among the universal methods of marinating are the following:

The day before smoking, rub the pork with salt and pepper. You can add other spices to the mixture to taste. The marinated meat is placed in the refrigerator. After 24 hours you can start smoking
The fish does not require additional seasonings. Simply clean the carcasses and soak them in salt water for 1 hour.
4 hours is enough to marinate a chicken carcass. Use salt, pepper, garlic, bay leaf. Stores sell special seasonings for chicken. They can also be used.
The lard is salted before smoking for 2 weeks. The marinade is prepared from salt, peppercorns, garlic, bay leaf.

Adding spices to marinades will help enhance the taste. Chefs recommend combining no more than 3-4 seasonings at a time.

Product tying

During hot smoking, protein fibers are destroyed, so products may disintegrate during heat treatment.
When placing food in the chamber, it must be tied with twine. This way the pieces and carcasses will retain their shape and will not fall apart during cooking.

Smoking time

The duration of hot smoking depends on the product placed in the chamber and its size. The preparation period ranges from 1 hour to 2 days. Vegetables and fruits cook quickly. Smoking time ranges from 7 minutes to 2-3 hours. Fish, for example, depending on the size of the pieces, is smoked from 30 minutes to 2 hours.

Meat and lard require long-term aging.

The second can be cooked even up to 2 days. The result will be a baked product with added smoke. The temperature in the smokehouse largely influences the cooking time.

Temperature

Knowing what can be cooked in a smokehouse, you should ask at what temperature to carry out the process. Hot smoking occurs at 40°C and above. The higher the indicator, the less time it takes to cook. If you need to smoke food as quickly as possible, then at a temperature of 90°C this can be done in at least 20 minutes, maximum in 2 hours, but the process will be more reminiscent of baking.

Popular hot smoked recipes

There are a lot of recipes for hot smoking at home. You can cook brisket, pork ribs, pastrami, lard and wings in the smoker. The variety of options is one of the advantages of hot smoking.

Smoked marinated brisket

Many cooks start hot smoking with their own hands at home with marinated brisket. Dense meat with a moderate number of equal layers is cooked in soft brine.

Ingredients:

water – 3 l;
salt – 200 g;
allspice – 2-3 pieces;
ground pepper;
garlic;
herbs for smoking.

How to cook:

Bring water with spices to a boil. Place the meat into the solution. Leave for two days in the refrigerator.
Hang the meat in fresh air for ventilation.
Place wood chips in the smoker. Moisten it a little.
Set the bottom for fat.
Place the meat.
Close the lid and remove the hose.
Smoke for 1 hour at 70 degrees.

To get a crust, you need to preheat the smoker well in the last 10 minutes of cooking.

Smoked-boiled pork ribs

Hot smoking at home allows you to prepare delicious ribs.

Ingredients:

ribs -3 kg;
water – 2 l;
vinegar – 100 ml;
garlic – 2 heads;
laurel;
sugar – 2 tbsp;
salt - glass.

Preparation:

Boil the ribs.
Place the meat in the prepared solution. Leave for three days.
Rinse the ribs with water and dry for 3 hours in fresh air.
Smoke for 1 hour at 110 degrees. After cooking, leave in the fresh air for 1 hour.

Most recipes use paprika, which makes sense.

Pastrami

For cooking, gutted carcasses of category 2 are used. They are prepared in the usual way, the fillet and ham are separated.

Ingredients for the mixture:

salt – 4.22%;
garlic – 1.18%;
fresh ground pepper – 0.36%;
sodium nitrite – 0.017%;
sugar – 0.60%;
water – 95%.

Preparation:

Properly prepare the mixture for pickling.
Place the bird in brine for 4 days and keep at temperatures up to 40 degrees.
Remove from the brine and let it drain while suspended.
Smoke for 6 hours at 80%.
After smoking, hang the bird outdoors for an hour.
Store in the refrigerator for no more than 6 days.

Important! If you have a house, you can use any type of smokehouse; separate devices are sold for apartments.

Salo with paprika

Hot smoking technology at home can be simple. To cook lard in paprika, you need to make minimal effort.

Ingredients:

lard – 0.5 kg;
salt;
water – 0.5 l;
ground pepper;
paprika – 1 tbsp;
dried garlic – ½ tsp;
vegetable oil.

Step by step processing:

Wash and dry the lard.
Pour water into a saucepan and add salt.
Pour salted solution over the lard.
After the marinade has cooled, place the container with lard in the refrigerator.
Take out the lard, dry it, sprinkle with pepper.
Place sawdust in the smokehouse, pour 100 ml of water.
Add lard.
Smoke for 40 minutes.
Cool the lard.
Sprinkle the piece with paprika and garlic, rub with oil.
Wrap the lard in foil.
Leave the piece in the refrigerator for several hours.

Chicken breast

If you cook the breast correctly, even at home it will be juicy. The hot method makes the bird flavorful.

Ingredients:

breast – 0.6 kg;
soy sauce – 2 tbsp;
salt – 1 tsp;
pepper mixture – 1 tsp.

How to smoke:

Mix sauce, salt and pepper. It is good to roll the breast in the mixture.
Let the breast sit at room temperature for several hours.
Fill the smoker with cherry wood chips.
Smoke the bird for 40 minutes.
After smoking, hang the breasts out in the fresh air to cool before serving the finished product.

You can add orange peels to the marinade.

Chicken wings

For home-smoked wings, you can choose a lemon marinade.

Grocery list:

wings – 1 kg;
water – 1 l;
salt – 1.5 tbsp;
bay leaf – 2 pcs.;
peppercorns;
lemon juice – 4 tbsp.

How to prepare for smoking:

Place the wings in the marinade for 6 hours in a cool place.
Remove the raw materials and hang them to dry before smoking.
Smoke wings for 20 minutes at 100 degrees. Then open the lid and let the meat dry. Smoke for another 20 minutes.
Increase the temperature to 150 degrees, soak the wings for another 15 minutes.

Finished wings should not have any drips. The crust should be golden.

How to cold smoke

It's easy to set up a cold smoked smokehouse at home. It consists of parts similar to the hot unit, but their placement and operating principle are different. At the same time, the taste of the prepared dishes is amazing, and they can be stored in the refrigerator for a month.

Schemes of operation of smokehouses

A cold smoking installation has a firebox, to which is attached a long chimney, where the smoke is cooled to the required temperature. Through it, smoke enters the chamber and affects the products, penetrating deep into the fibers. The design requires space on the dacha plot. Smoke generators help solve the problem of arranging a long chimney.

With smoke generator

The device that produces smoke is connected to a store-bought or homemade chamber. With its help, dense, thick smoke is generated, while it is subjected to purification from resins and high-quality cooling. When entering the smoking chamber, the smoke meets the established requirements.

Preparing the Smoke Source

Preparatory measures consist of connecting a smoke source to the chamber. This is done through a chimney or a special tube at the smoke generator. You will need to load wood chips and ensure smoldering. The source can be gas or electric.

Large homemade installations use open fire. In smoke generators, wood chips are poured into the bottom and the power source is connected.

Preparing products for smoking

Food preparation includes selecting, cleaning, washing, dressing, cutting into pieces if required. The final result of cold smoking depends on the correct preparatory stage.

What products are suitable

The most popular for cold smoking are pork, chicken, lard, and fish. Vegetables, fruits, and berries can be subjected to this treatment. Cheeses and sausages will acquire a refined aroma when cold smoked. Nuts are also smoked. This extends their shelf life.

Salt, pepper, marinate

Before cold smoking, products require long-term salting, which lasts from 2 days to 1 week. Lard requires longer marinating. After salting, the meat and fish are washed and dried to remove excess salt and moisture from the product. Various spices are added to marinades according to your own taste. With the help of seasonings and spices, you can achieve the perfect taste of your dishes.

What temperature will be required

The temperature during cold processing should not exceed 40°C. The optimal indicator is 36°C. Thermometers and temperature sensors help monitor the regime. In devices with a smoke generator, it is possible to configure automatic switching on/off when permissible values are exceeded.

Time interval

Cold cooking is a long process. The minimum aging time in the smokehouse is 2-3 days. The maximum period is 2-3 weeks. This long aging is required for pastrami and other delicacies. The longer food is processed, the longer its shelf life.

Some tips from users

To make smoking effective and the taste of products exquisite, users recommend:

Prepare wood chips: pre-moisten the sawdust and then dry them. This way you can achieve the desired humidity.
Check the product for readiness. The time indicated in the recipe is not always correct. How long to smoke a product depends on many factors. Therefore, occasionally it is worth opening the smokehouse and checking the products.
Experiment with wood chips and marinades. With the help of spices and herbs, combining different types of wood chips, you can adjust the taste of dishes to your personal preferences.

Products prepared in a smokehouse will decorate any table and bring benefits. The main thing is to know what to cook, how to smoke and how much, then the result will exceed expectations.