Brazier-smoker from bricks with their hands could be built under the supervision of a master or a specialist knowledgeable in stove masonry. Here is significant: to select the perfect construction stuff, to prepare itto pound the right consistency of the mortar. Besides the construction process itself, it’s very important to your smoker to discover an appropriate location on the website, to look after fire safety.
Varieties of designs
Externally, multifunctional smokehouses differ in proportion, complete, shape and other factors. They resemble a large Russian stove. However, this is simply a design. The most important difference between smokers and charcoal grills would be precisely in functionality. From this depends on what a construction made from brick can do. The more working areas there’ll be, the more extensive the menu for food. The following options can be coordinated in a brick structure:
Smokehouse. The working zone is regarded as the primary, as for the sake of it the hormone of a structure made from brick in this situation is provided. In general terms, the smokehouse is a closed chamber. Inside there are grates or hooks for repairing the products. At the process of cooking, they are bombarded with smoke, then get a golden color and odor of smoked meat.
By design – it’s an open-type grill. Shashlik is cooked over hot flashes. The faces of the grill are accommodated for placing of skewers. It is the same mangal, but instead of skewers it’s polikarbonatstroy.ru a barbecue. It’s utilized to bake steaks as well as other products.
Cauldron. To cook pilaf, ukha along with other hot dishes around the fire, you will require a separate working place from the smokehouse. It’s produced in the shape of an oven. Stove is laid not deaf, and using a rounded cutout. A cast-iron cauldron is immersed in the window.
Tip! It’s much better to utilize a cast-iron cauldron. In the aluminum container, a few non-liquid products, like pilaf, will follow the walls.
The toaster consists of several working areas
Of the additional working areas from the smokehouse using a charcoal grill can be provided by means of a tabletop and a sink. They allow you to do cutting and washing dishes without leaving the location of cooking. Besides functioning areas, niches are provided in the brick construction. They’re used instead of cupboards for storing dishwasher, dishwasher, stove fittings.
Besides all the aforementioned nuances, Irrespective of operation, all smokehouses are divided into two types:
- Simple in terms of the unit is regarded as a hot-smoking smokehouse. Products inside the room are cooked in a higher temperature due to the close area of the hearth.
- More complicated is the cold smoking brick smokehouse, where the products in the room are enveloped in smoke. This can be achieved because of the remote location of their hearth. Passing through numerous stations, the smoke cools.
Hot smoking hamburgers foods faster in the smokehouse, however, the heat therapy makes them slightly cooked.