Brazier-smoker from bricks using their own hands may be built under the supervision of a master or even a specialist knowledgeable in stove masonry. Here everything is significant: to pick the best building stuff, to prepare itto pound the perfect consistency of the mortar. In addition to the construction process itself, it’s important for the smoker to find an appropriate location on the website, to look after fire safety.
Varieties of designs
Externally, multifunctional smokehouses vary in size, finish, shape and other variables. They resemble a large Russian cooker. However, this is only a design. The primary difference between both smokers and charcoal grills would be exactly in operation. From this depends on what a structure made of brick can do. The more working places there will be, the more extensive the menu for food. These options can be organized at a brick construction:
Smokehouse. The working zone is regarded as the primary, as for the interest of it that the erection of a structure made from brick in this instance is provided. In general terms, the smokehouse is a closed chamber. Inside there are grates or pins for fixing the products. From the process of cooking, they’re bombarded with smoke, and acquire a golden color and odor of smoked meat.
By layout – it is an open-type grill. Shashlik is cooked over hot coals. The sides of the grill are accommodated for placing of skewers.
Cauldron. To cook pilaf, ukha along with other hot dishes on the flame, you’ll require a separate working place from the smokehouse. It is produced in the kind of an oven. Stove is laid not deaf, and with a round cutout. A cast-iron cauldron is immersed in the window.
Tip! It is much better to work with a cast-iron cauldron. In the aluminum container, then a few non-liquid products, like pilaf, will follow the walls.
The toaster consists of several working areas
Of the extra working places from the smokehouse using 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 area of cooking. Besides functioning areas, niches are provided in the brick building. They are used instead of cabinets for storing dishwasher, dishwasher, stove accessories.
Besides all the aforementioned nuances, regardless of operation, all smokehouses are divided in to two types:
- Simple in terms of the unit is regarded as a hot-smoking smokehouse. Products within the chamber are cooked at a high temperature due to the close area of their hearth.
- More complicated is the chilly smoking brick smokehouse, where the products in the room are enveloped in chilly smoke. This is achieved due to the distant location of their hearth. Passing through several channels Continue reading “Brazier Using a smoker from bricks Using their own hands”