Smoke generators or portable smokehouses have recently become more and more often to come across the eyes. In this article we will tell about the cold smoking smoke generator. This adaptation has noticeably simplified the process of creating delicious dishes.
The cold smoked smoke generator is pretty simple in creating, so it can be easily made with your own hands.
If earlier when you wanted to cook something with the help of cold smoking at home, it was necessary to build a smoking room. Someone did it from the brick, one of the simpler materials. But the point does not change. Now portable smoke generators appeared. We will tell you more about them in this article.
The meaning of this adaptation is simple. There is a device that produces smoke from sawdust, which lay there. There is a compressor that serves air into this device. The smoke generator connects to any box or Baku, where products will be, and voila. The process went. All simplicity of startup you can evaluate on the video. At such moments you think about yourself - "Mdaa, what will not come up with ..."
If your hands grow out of the right place, then you will not be difficult to make such a smoke generator for cold smoking with your own hands.
The principle of him is:
- Need a cylinder with a diameter of about 10 cm. And about 50 cm high;
- A hole in the cylinder from below about 1 cm with a diameter - to ignite sawdust;
- At the top or middle, the input and output tube for supplying air and the exit of smoke is made. The input tube must pass through the cylinder and go about 1 cm. In a thicker chimney tube;
- The compressor - it will serve the air into the inlet, it will be suitable for the usual aquarium;
- Top cover;
- Spring - will be held in the center of the cylinder from above, for the passage of smoke;
- From below, you can make a roller with a grid to reflect the burnt chips;
- And the container itself, where the smoke will be served. You can take 1 meter in Cuba, you can 2 or 3.
This scheme will help you correctly assemble the smoke generator.
Thus, we get a device that autonomously will serve smoke for quite a long time. Socusing sawdust can be about 1.5 kg. And the average consumption is 100 gr. at one o'clock. But if you do the air supply less, then the flow rate will decrease accordingly. This device is designed in such a way that it works on the principle of air capture, since the compressor tube is immersed in the outlet tube, which is larger than the diameter. It is only necessary to remember that the cylinder itself needs to be made preferably from stainless steel. If you do from the girlfriend, some use the old fire extinguisher or something similar. The temperature of the smoke in it is about 30-35 degrees, and will depend on the device.
Dimensions of the smoke generator for cold smoking.
If you do not have time to delve into the process, and you have no opportunity to build something yourself, then you can always buy a smoke generator in the finished form. There are various options, smaller and more, more expensive and cheaper. There are portable options that can be transferred almost to a backpack, but there are large-sized models, it is already that you select yourself. On the Internet, there are now full sites that sell such devices.
The price of such a device can be about 2500 p., There are models of 4 and 5 thousand rubles, and there are 25,000 rubles. Here, as they say, taste and color.
It is not difficult to purchase it. Whether in the search for your request, select the appropriate site for sale, and order. Usually everyone is brought in a few days, so wait for a long time. It is not necessary to choose the most expensive, the process almost everywhere is the same, and it makes no sense to overpay.
If you have your cottage or a house in the village, then I understand your desire to make smoking with your own hands. I personally in the village she has already been done. First, decide with the type - hot or cold, then with the budget, and what do you want to do it? From the primary means or lay out bricks. In detail, we have already described this process in our article - the smokehouse do it yourself. You can read and discover a lot of new things.
a) smoke barrel; b) scolia of brick
If you decide to make it from the girlfriend, the old refrigerator will fit well, a large metal barrel or some kind of box. If you want to do everything for centuries, then lay out the brick and forget about its service life.
If you decide to shrink on the cold yourself, then you are waiting for a delicious dish. How to do this at home, we will tell now. First of all, we need to salinate the products themselves. It does not matter that we take: meat, fat, fish or chicken. We are immersed in salty water. How much to salt water do not know everything, you need to take somewhere 200 grams of salt on a liter of water, plus you can add seasonings to your liking. Then immerse the products into the water and put on the stove. Water should not boil, it must languish on slow fire. The time that needs to withstand products is different. Salo or breast need to tomtract about 2 hours, if we take something more gentle, the type of bird, buy or fish, then there will be enough 30-40 minutes of languor.
Then, take out the products and give it to dry, and then put in the box for smoking. Since the temperature of smoke is not high - about 30 degrees, in some cases more, in some less, the time of cold smoking fish, bass, meat or poultry will be considerable - from day and more. You can reduce the flow of smoke using the regulator so that the width consumption is less. On average, portable smoke generators consumption sawdust is somewhere 100 grams per hour. This process is not simple and long. But but the delicacy that turns out in the end is worth it.
Smoking with their own hands
What you buy in the store, and what you will do is 2 different things. Smoking do not compare with their own hands with shopping products, they turn out more than more and more tastier. If you want to master this procedure and you already have a smokehouse, then you can make salting products in a slightly boiling water. Solit need 200 grams. On a liter of water, plus add different spices and seasonings to taste. You can use garlic, pepper, bay leaf and not only. Mackerel, fat, sneaker and chicken, the smoking process comes from day and more. You need to check products during the entire process.
Secrets of perfect smoked
- Scrolls for smoked - if you use apple or cherry chips, they will give a thin fragrance meat, fish or bird, you can also use the addition of a small amount of grape lalae;
- Spice - Before bookmarking, soda meat, lard or bird pepper, make cuts for garlic, and then your breast or fat will turn out simply magnificent;
But in general, the secrets of smoking have their own and dilute their years, we will end up, we hope the article was useful to you, to new meetings!
