Brazier-smoker from bricks using their hands could be erected under the supervision of a master or a specialist knowledgeable in cooker masonry. Here everything is important: to pick the perfect building material, to prepare itto pound the right consistency of the mortar. Besides the building process itself, it’s important for the smoker to discover the right location on the site, to care for fire safety.
Varieties of designs
Externally, multifunctional smokehouses vary in proportion, finish, shape and other nuances. They resemble a sizable Russian stove. Nonetheless, this is simply a design. The most important difference between both smokers and charcoal grills is precisely in functionality. From this depends upon what a structure made of brick can do. The more working places there’ll be, the more extensive the menu for cooking food. These options could be coordinated at a brick structure:
Smokehouse. The working zone is considered the main, because of the sake of it the hormone of a structure made from brick in this instance is provided. In general terms, the smokehouse is a closed chamber. Indoors there are grates or pins for repairing the products. From the process of ingestion, they’re bombarded with smoke, then acquire a golden colour and aroma of smoked meat.
- Brazier. By design – it’s an open-type grill. Shashlik is cooked over hot flashes. The faces of the grill are all adapted for laying of skewers.
- Barbecue. It’s the exact same mangal, but instead of skewers it’s a barbecue polikarbonatstroy.ru. It’s utilized to bake steaks and other products. The appliance is the same as the dish, but the meals that has been cooked on the grill will be covered with a lid. They are simultaneously roasted not just at the bottom, but also at the top.
Cauldron. To cook pilaf, ukha along with other hot dishes on the fire, you’ll need a separate working place in the smokehouse. It is created in the kind of a toaster. 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 use a cast-iron cauldron. From the aluminum container, then a few non-liquid products, such as pilaf, will follow the walls.
The multifunctional smoker consists of several working places
Of the additional working places from the smokehouse with a charcoal grill can be provided by a table along with a sink. They permit you to do cutting and washing dishes without even leaving the area of cooking. Along with functioning areas, markets are provided in the brick construction. They’re used instead of cupboards for storing dishwasher, dishwasher, stove accessories.
In addition to all the aforementioned nuances, Irrespective of operation, all smokehouses are divided into two types:
- Simple concerning the device is regarded as a hot-smoking smokehouse. Products within the room are cooked in a higher temperature due to the close location of their hearth.
- More complex is the chilly smoking brick smokehouse, in which the products within the room are wrapped in cold smoke. This is accomplished due to the distant location of their hearth. Passing through many stations, the smoke stinks.
Hot smoking hamburgers foods quicker in the smokehouse, but also the heat therapy makes them slightly cooked.