Brazier-smoker from bricks using their own hands could be erected under the supervision of an expert or even a professional knowledgeable in stove masonry. Here everything is significant: to select the right construction stuff, to prepare it, to pound the perfect consistency of the mortar. In addition to the building process itself, it’s very important to your smoker to find an appropriate location on the site, to care for fire safety.
Varieties of layouts
Externally, multifunctional smokehouses differ in proportion, finish, shape and various nuances. They resemble a large Russian stove. Nonetheless, this is simply a layout. The primary difference between smokers and charcoal grills is precisely in functionality. From this depends upon what a construction made from brick can do. The more working places there’ll be, the broader the menu for cooking food. The following options could be coordinated at a brick construction:
Smokehouse. The working zone is regarded as the main, because of the interest of it that the hormone of a structure made from brick in this instance is provided. Generally, the smokehouse is a closed room. Indoors there are grates or pins for repairing the products. At the process of cooking, they are bombarded with smoke, and acquire a golden color and aroma of smoked meat.
By design – it’s an open-type grill. Shashlik is cooked here over hot coals. The surfaces of the grill are accommodated for laying of skewers.
Cauldron. To cook pilaf, ukha and other hot dishes around the flame, you will require a separate working area in the smokehouse. It’s created in the form of a toaster. Stove is laid not deaf, along using a round cutout. A cast-iron cauldron is immersed in the window.
Hint! It is much better to use a cast-iron cauldron. From the aluminum container, some non-liquid products, like pilaf, will follow the walls.
The toaster is made with several working areas
Of the extra working areas in the smokehouse using a charcoal grill can be provided by means of a tabletop and a sink. They permit you to do washing and cutting dishes without even leaving the location of cooking. Along with functioning places, niches are provided in the brick building. They’re used instead of cabinets for storing dishwasher, dishwasher, stove accessories.
Besides all the above nuances, Irrespective of functionality, all smokehouses are divided in to two types:
- Simple in terms of the gadget is considered a hot-smoking smokehouse. Products inside the room are cooked in a higher temperature due to the close location of the hearth.
- More complex is the cold smoking brick smokehouse, where the products inside the room are enveloped in cold smoke. This is achieved due to the remote location of their hearth. Passing through many stations, the smoke cools.
Hot smoking hamburgers foods quicker in the smokehouse, however also the heat therapy makes them slightly cooked.