Brazier-smoker from bricks with their own hands could be erected under the supervision of a master or even a specialist knowledgeable in stove masonry. Here everything is important: to select the ideal construction stuff, to prepare it, to pound the perfect consistency of the mortar. In addition to the construction process itself, it’s important for your smoker to locate a suitable location on the website, to care for fire safety.
Varieties of designs
Externally, multifunctional smokehouses differ in proportion, finish, shape and other nuances. They resemble a big Russian cooker. However, this is just a design. The principal difference between smokers and charcoal grills would be just in functionality. From this depends upon what a construction made from brick can do. The more working places there will be, the broader the menu for cooking food. The following options can be coordinated in a brick structure:
Smokehouse. The working zone is regarded as the main, because of the interest of it that the hormone of a structure made of brick in this case is provided. In general terms, the smokehouse is a closed chamber. Inside you will find grates or pins for fixing the products. From the process of cooking, they are bombarded with smoke, and acquire a golden color and odor of smoked meat.
By layout – it’s an open-type grill. Shashlik is cooked over hot coals. The sides of the grill are adapted for placing of skewers.
Cauldron. To cook pilaf, ukha along with other hot dishes around the fire, you will need a separate working place in the smokehouse. It is made in the form of an oven. Stove is laid not deaf, along with a rounded cutout.
Hint! It is better to utilize a cast-iron cauldron. In the aluminum container, a few non-liquid products, like pilaf, will stick to the walls.
The multifunctional smoker is made with several working areas
Of the extra working areas from 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 even leaving the location of cooking. Along with working places, niches are provided in the brick construction. They are used instead of cupboards for storing dishes, firewood, stove accessories.
In addition to all of the aforementioned nuances, Irrespective of functionality, all smokehouses are divided into two polikarbonatstroy.ru types:
- Simple concerning the gadget is thought to be a hot-smoking smokehouse. Products within the room are cooked in a higher temperature because of the close location of the hearth.
- More complex is the chilly smoking brick smokehouse, in which the products within the room are enveloped in smoke. This can be achieved because of the distant location of their hearth. Passing through many stations, the smoke stinks.
Hot smoking hamburgers foods faster in the smokehouse, however, also the heat treatment makes them .