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New of the year. This stepped barrel smoker is better than any smoker! So I leaked the secret
Friends. Today I’ll show you how to assemble a stepped smokehouse from barrels, which is better than any smoke generator.
☑ Prototype - Chinese grill - alli.pub/6v9pb3?erid=2SDnjbwKPx4
☑ The maze can be bought here - alli.pub/6v9p8r?erid=2SDnjeiuiBi
☑ 1000ss.ru/147-stupeni-kotilni...
Why a stepped barrel smoker is better than others. It is easy to make. Unpretentious in maintenance. Condensation does not collect inside; a smoke generator and compressor are not needed for stable operation. Hot and cold smoking can be done all year round. It is possible to make the smokehouse as simple as possible. I have been using the stepped smokehouse for more than three months. And I can say that this is the simplest and most successful smokehouse I have already made.
The shape of the stepped smokehouse made from barrels turned out to be quite successful.
Having cut the barrel along the bottom edge, it sat tightly on another barrel.
The heart of the smokehouse was a homemade labyrinth smoke generator.
Many labyrinth workers do not want to work. The reason is in the design. If the chips are too small, the fire, or rather smoldering, can go not only through the labyrinth, but also spread through the mesh. Even more often, it happens that with poor supply ventilation, the small channels of the labyrinth do not have enough air to raise the normal temperature for the smoldering mode, which is why the wood chips go out. The paths of my labyrinth do not touch each other, moreover, they are wider and higher than the Chinese ones, which makes it possible to fill in even larger wood chips and maintain a temperature suitable for smoldering inside. And in general, my labyrinth is a third larger, which is why the wood chips smolder not for 6-7 hours like the Chinese, but for 12-14. And it always burns to the end. I made a door in case the wood chips went out. But the wood chips don’t go out, which means the door didn’t have to be made.
The edge of the door was coated with high-temperature sealant. And he strengthened the tin over the door.
I made the simplest forced ventilation. Above the door I welded four small corners on which the grease trap is placed.
Even higher are two plates on which the grating is placed or rods are placed. Contact welding can easily withstand possible loads. In the second stage, where I cut the bottom, as in the first, I welded two plates for the rods and gratings. An inch faucet for the smoke exhaust was cut into the lid. That’s how I assembled the smokehouse with my own hands and leaked the secret. So why is this stepped barrel smoker better than any smoker? A barrel with a door will also be used for hot smoking. To prevent the blue paint from burning, I had to remove it with my own hands. And paint it with fireproof paint. Hot smoking will be done outdoors. Instead of a labyrinth, a pan with burning coals is placed, above a plate with wood chips, pressed with a fat catcher so that the wood chips do not burn. You can do without coals. We pour wood chips into the bottom of the barrel, cover the top with something, and place the smokehouse on a stove or open fire. This smokehouse, bought once in Norway, works on this principle. A very good option.
A chimney is needed exclusively for cold smoking indoors. To make it clear how the smoke is coming, I made a transparent bubble. The smoke is almost invisible, but the condensation that flowed down the walls from the street is noticeable. If there were no bubble, the condensation would flow into the smokehouse. And the last thing I did with my own hands was installing a thermometer.
I make wood chips with my own hands. How to make wood chips for smoking. He brought a couple of branches from behind the fence. I secured an old electric plane in a vice and planed it at an angle so that the fibers were shorter. In an hour I cut small chips that would last for a year. I have smoked homemade and Moscow sausage and lard more than once. Mackerel, herring and red fish are very tasty. Having loaded the products into the step smokehouse today, you take it out the next morning, without doubting that everything is ready.
After smoking, I cleaned the labyrinth a couple of times with a wire brush, and once I simply calcined it.
I experimented with wood chips. A larger fraction of alder was added to the relatively small fraction of ash chips. Even with such a sandwich, everything burned down to the gram.
A homemade labyrinthine gives the amount of smoke in moderation and does not spoil the taste. You also need to take into account the fact that ash produces less smoke than alder or beech.
To summarize, I want to say that I will disassemble the old smokehouse from the refrigerator with a smoke generator in the spring.