How to make a hot smoked smoking

Make a smoking smoked smoking room quite simple. This will not require special skills or materials. You just just give it a little time and patience.

Prepare a bucket or a large saucepan with a dense lid. The bucket is recommended to take stainless steel. In no case do not use galvanized buckets. With an increase in temperature, their shell highlights zinc oxide, which ultimately penetrate food and harm the body. In the lid, do a hole for the exit of smoke.

For smoking, you will need three lattices. The first of them is installed at an altitude of 1/3 from the top of the tank. The second place 5 cm above the first. The third grille is located on 1/3 of the bottom of the smokehouse. For the manufacture of grids, wrap the steelmaker with steel wire at the specified altitude and cut the desired length. From the resulting segments, make hoops and weld the joints. Next, twist the hoops with a thinner wire. The width of the cells should be no more than 2 cm. Also as a lattice, a form from the old dumplings is well.

Now it is necessary to prepare chips, chips and sawdust for smoking. It is best to use a chips of alder, oak, rowan or juniper. It is also well suited in chips of fruit wood, such as cherry, plum, pear or apple tree. It is extremely recommended to use birch chips or coniferous rocks. Food from them will have a bitter taste and an unpleasant smell. If you do not want to engage the workpiece, you can buy a ready-made chip for smoking. Well suitable such as "apple", "Book", "Olch" and "fruit".

Squeeze on the bottom of the container with a layer of 1.5-2 cm. After installing the lower grille. Place the metal tray for collecting fat. Be sure to pay attention to the size of the pallet. It should be small in order not to prevent the passage of smoke. Second and third lattice already install the product that you are going to smoke. Fish or meat is pre-painted and leave for half an hour. Great fish is better cut. It is desirable that the slices of food lay are not tight to each other.

Close the smokehouse. The cover should be lightened tightly, otherwise the air can be hit inside the tank, which contributes to the ignition of fuel. Suspend smoking on the fire. The flame must be small so that food is not burned.

In the process of smoking, it is impossible to tear off the lid, but you can easily determine the readiness of food. Thick smoke talks about the evaporation of moisture. As a rule, this is the initial stage of cooking, when the chips are just starting to smooth. Then smoke becomes white and less abundant. Be careful, the yellow smoke is talking about the fire of wood. With small fire, food will be ready after 45-50 minutes, the smoke will become dry and fragrant. It is possible to determine the optimal temperature, placing some water to the shock lid. She must evaporate silently, but do not boil.

Remove the smokehouse from the fire and let it cool. Products must have a golden hue and a pleasant aroma. Ready food can be stored in the refrigerator no more than three days.

You can also experiment with chips, with each time changing the taste of products. Such a smokers is universal and is suitable not only as a country, but also as a hostility. Over time, you can go to more complex designs or create a smoking smoked smoking.