Brazier-smoker from bricks using their own hands can be erected under the supervision of an expert or a specialist knowledgeable in cooker masonry. Here everything is significant: to select the best building stuff, to prepare yourself , to pound the perfect consistency of the mortar. Besides the construction process itself, it is important for your smoker to find an appropriate location on the website, to look after fire safety.
Varieties of designs
Externally, multifunctional smokehouses differ in proportion, complete, shape and different nuances. They resemble a sizable Russian cooker. However, this is simply a layout. The major difference between smokers and charcoal grills would be exactly in functionality. From this depends on what a structure made from brick can do. The more working places there will be, the broader the menu for cooking food. These options can be organized at a brick structure:
Smokehouse. The working zone is regarded as the main, as for the interest of it the erection of a structure made from brick in this situation is provided. In general terms, the smokehouse is a closed chamber. Inside there are grates or hooks for repairing the products. From the process of ingestion, they are bombarded with smoke, and acquire a golden color and odor of smoked meat.
By design – it’s an open-type grill. Shashlik is cooked over hot coals. The faces of the grill are adapted for laying of skewers.
Cauldron. To cook pilaf, ukha along with other hot dishes around the flame, you will require a separate working place from the smokehouse. It is produced in the kind of a toaster. Stove is put not deaf, and using a rounded cutout. A cast-iron cauldron is immersed in the window.
Hint! polikarbonatstroy.ru It’s better to use a cast-iron cauldron. From the aluminum container, even some non-liquid products, such as pilaf, will stick to the walls.
The multifunctional smoker consists of several working places
Of the additional working places in the smokehouse with a charcoal grill can be provided by a tabletop and a sink. They enable you to do cutting and washing dishes without leaving the location of cooking. In addition to working places, markets are provided in the brick construction. They’re used instead of cupboards for storing dishes, firewood, stove fittings.
Along with all the above nuances, Irrespective of operation, all smokehouses are divided into two types:
- Simple in terms of the unit is considered a hot-smoking smokehouse. Products inside the chamber are cooked in a higher temperature because of the close area of their hearth.
- More complicated is that the chilly smoking brick smokehouse, where the products within the room are enveloped in chilly smoke. This is achieved because of the distant location of the hearth. Passing through numerous stations, the smoke stinks.
Sexy smoking hamburgers foods quicker in the smokehouse, but also the heat treatment makes them .