Brazier-smoker from bricks using their own hands could be built under the supervision of a master or even a specialist knowledgeable in cooker masonry. Here is significant: to select the right building material, to prepare yourself , to pound the right consistency of the mortar. Besides the building process itself, it’s important for the smoker to discover the right place on the website, to look after fire safety.
Varieties of layouts
Externally, multifunctional smokehouses differ in proportion, finish, shape and different variables. They resemble a sizable Russian stove. However, this is simply a layout. The principal difference between both smokers and charcoal grills would be precisely in operation. From this depends upon what a structure made of brick can perform. The more working places there’ll be, the more extensive the menu for cooking food. The following options can be organized in a brick structure:
Smokehouse. The working zone is regarded as the main, because of the sake of it the hormone of a structure made of brick in this instance is provided. Inside you will find grates or hooks for fixing the products. At the process of ingestion, they’re bombarded with smoke, acquire a golden colour and aroma of smoked meat.
- Brazier. By layout – it’s an open-type grill. Shashlik is cooked here over hot flashes. The faces of the grill are adapted for placing of skewers. It is the same mangal, but rather of skewers it has a grill. It is utilized to bake steaks and other products. The appliance is just like the barbecue, but the food that has been cooked on the grill is covered with a lid. They’re simultaneously roasted not only in the bottom, but also at the top.
Cauldron. To cook pilaf, ukha and other hot dishes on the fire, you’ll need a separate working area from the smokehouse. It is produced in the form of a toaster. Stove is laid not deaf, and using a rounded cutout. A cast-iron cauldron is immersed in the window.
Hint! It is better to use a cast-iron cauldron. From the aluminum container, some non-liquid products, like pilaf, will follow the walls.
The multifunctional smoker consists of several working areas
Of the extra working areas in the smokehouse with a charcoal grill can be provided by a table along with a sink. They enable you to do cutting and washing dishes without leaving the location of cooking. Besides functioning areas, markets are provided in the brick building. They’re used instead of cupboards for storing dishes, firewood, stove accessories.
Besides all the aforementioned nuances, regardless of operation, all smokehouses are divided in to two types:
- Simple in terms of the unit is thought to be a hot-smoking smokehouse. polikarbonatstroy.ru Products inside the chamber are cooked at a higher temperature due to the close location of the hearth.
- More complicated is the chilly smoking brick smokehouse, where the products inside the room are enveloped in cold smoke. This can be accomplished due to the distant location of their hearth. Passing through numerous channels, the smoke cools.
Sexy smoking hamburgers foods faster in the smokehouse, but also the heat treatment makes them .
