Brazier-smoker from bricks with their own hands may be erected under the supervision of an expert or even a professional knowledgeable in cooker masonry. Here is important: to pick the perfect construction stuff, to prepare yourself to pound the ideal consistency of the mortar. Besides the building process itself, it’s important for the smoker to find the right place on the website, to care for fire polikarbonatstroy.ru safety.
Varieties of designs
Externally, multifunctional smokehouses vary in size, complete, shape and different variables. They resemble a big Russian stove. However, this is simply a design. The most important difference between both smokers and charcoal grills would be exactly in operation. From this depends upon what a structure made of brick can perform. The more working places there will be, the more extensive the menu for cooking food. The following options can be coordinated at a brick structure:
Smokehouse. The working zone is regarded as the main, as for the sake of it the erection of a structure made of brick in this case is provided. Indoors you will find grates or hooks for fixing the products. At the process of cooking, they are bombarded with smoke, then acquire a golden color and odor of smoked meat.
By layout – it is an open-type grill. Shashlik is cooked here over hot coals. The sides of the grill are accommodated for laying of skewers.
Cauldron. To cook pilaf, ukha and other hot dishes on the flame, you’ll require a separate working area from the smokehouse. It is made in the kind of a toaster. Stove is laid not deaf, and using a round cutout.
Tip! 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 areas
Of the extra working places from the smokehouse with a charcoal grill can be provided by means of a tabletop and a sink. They permit you to do cutting and washing dishes without even leaving the location of cooking. Along with working places, niches are provided in the brick building. They’re used instead of cabinets for storing dishwasher, dishwasher, stove fittings.
Besides all the above nuances, regardless of performance, all smokehouses are divided in to two types:
- Simple concerning the unit is considered a hot-smoking smokehouse. Products inside the room are cooked in a higher temperature because of the close location of the hearth.
- More complicated is the chilly smoking brick smokehouse, in which the products in the chamber are enveloped in cold smoke. This is accomplished because of the remote location of their hearth. Passing through many stations, the smoke stinks.
Hot smoking hamburgers foods quicker in the smokehouse, but also the heat treatment makes them slightly cooked.