With water seal
Structurally, a smokehouse with a water seal is almost the same as a conventional container for hot smoking. There are only a few differences that at first glance seem insignificant. The device consists of a metal box and a sealed lid equipped with easy-to-grip handles for convenience. The bottom is equipped with a flat pan for dripping fat.
In the process of cooking, the products are placed on compact grates arranged in tiers one above the other. Thanks to the convenient handles that the grids are equipped with, it is very convenient to get finished products out of the chamber.
What is a water seal?
A hydraulic shutter is a special chute located along the perimeter of a metal case. Before heating, the gutter is filled with drinking water so that the water does not reach the edge by 3 cm. During cooking, boiling water should be periodically topped up, otherwise homemade food will start to spread odors.
Water gutter prevents odor from spreading
The water trap is designed to seal pungent odors and fumes. Water in the gutter does not allow gases to penetrate through the thickness. The shutter prevents the leakage of smoke, which is concentrated inside the metal container, which makes the dishes more fragrant and tasty.
In addition to practical purposes, the hydraulic seal serves as a kind of stiffener, providing structural strength. It reinforces the case, helping to prevent the metal box from deforming from heat.
Principle of operation
Compact in size smokehouses are multifunctional in operation. They can be used not only indoors, but also outdoors. Under the influence of high temperature under the bottom of the working chamber, sawdust begins to smolder, releasing hot and thick smoke. Thus, home products are simultaneously subjected to smoke and heat treatment. To ensure the continuity of the process, it is necessary to maintain a constant combustion temperature of the fire. Do not allow the water in the gutter to boil away completely. This can lead to structural failure and smoke leaks. A working water seal ensures comfort in the living space. The system avoids the penetration of pungent odors of cooked food into the air.
Advantages and disadvantages
A smokehouse with a water lock is optimally adapted for use in a city apartment. In this type of device, the smoke enters the flue hose. The water lock securely seals the lid, preventing oxygen from entering the working chamber and eliminating the possibility of chip ignition.
The material for the manufacture of the device is food-grade anti-corrosion steel 1.5 mm thick. Such a constructive material as stainless steel makes it possible to manufacture mechanisms of various levels of complexity. Stainless steel products are corrosion resistant and aesthetically pleasing. They are not difficult to care for. In the cooking process, you can use standard recipes. The walls of the stainless steel product prevent the formation of carbon deposits, as a result of which they are easy to clean from burns.
Ideal sheet thickness - 2mm
Of the minuses, you can select a large mass of the product. The stainless steel case of standard sizes weighs from 12 to 20 kg. Heavy smokehouses measuring 500x300x300 mm are designed for indoor use and are not portable devices.
Instructions for using a smokehouse with a water seal
The process with a hydraulic seal differs little from working with devices of a similar type. The device allows you to quickly and efficiently prepare meals using complex recipes. During cooking, the following procedure should be followed:
- at the bottom of the working chamber lay out the wood chips;
- install a fat tray;
- lay out the products on the grate;
- install the grate inside the working chamber;
- cover the camera with a lid;
- we shift the smokehouse to a working stove;
- fill the gutter of the shutter with water;
- we put a hose on the fitting and take it to the hood or through the window.
The cooking time for meat delicacies is at least 60 minutes; home-smoked recipes recommend keeping the time completely. Such a smokehouse allows you to cook smoked dishes indoors.
What is the smoking process?
Inside the working chamber of the smokehouse, pieces of meat or fish are enveloped in smoke formed from smoldering wood chips. Each type of wood chips has its own unique aroma, which absorbs the cooked dish. Under the influence of high temperature, the products evaporate excess moisture, slightly baked, releasing fat. A kind of heat treatment of the dish has a preservative effect. Recipes for cooking smoked meats recommend not overdoing the meat. Meat is impregnated with bacteriostatic smoke components, partially dehydrated during cooking. As a result, the shelf life of such products is greatly increased. The resinous substances contained in the smoke, while homemade food acquires an unusual taste and aroma.
What can be cooked by hot smoking?
It's no secret that it's much healthier and tastier than store-bought. A portable device allows you to cook meat and fish delicacies. Chicken meat is ideal for smoking. Proven recipes allow you to get an unusually tasty dish. Before being placed in the chamber, the carcass, cut into pieces, should be kept in brine for several hours. Recipes for brine recommend using 2 cups of salt and the same amount of sugar per 4 liters of water. You can add spices to taste.
