Brazier-smoker from bricks with their hands can be built polikarbonatstroy.ru under the supervision of a master or even a professional knowledgeable in cooker masonry. Here is significant: to choose the ideal building material, to prepare yourself to pound the perfect consistency of the mortar. Along with the building process itself, it is important for your smoker to locate a suitable location on the website, to look after fire safety.
Varieties of layouts
Externally, multifunctional smokehouses vary in size, finish, shape and different variables. They resemble a sizable Russian cooker. Nonetheless, this is just a design. The primary difference between both smokers and charcoal grills would be precisely in functionality. From this depends upon what a construction made of brick can do. The more working areas there’ll be, the more extensive the menu for cooking food. The following options can be organized in a brick construction:
Smokehouse. The working zone is considered the main, because of the sake of it the hormone of a structure made of brick in this circumstance is provided. Inside there are grates or hooks for repairing the products. In the process of cooking, they are bombarded with smoke, acquire a golden colour and odor 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 along with other hot dishes on the flame, you’ll require a separate working area in the smokehouse. It’s made in the kind of an oven. Stove is laid not deaf, and using a round cutout. A cast-iron cauldron is immersed in the window.
Tip! It’s better to work with a cast-iron cauldron. In the aluminum container, some non-liquid products, such as pilaf, will follow the walls.
The toaster consists of several working areas
Of the additional working places in the smokehouse with a charcoal grill can be provided by a table along with a sink. They allow you to do cutting and washing dishes without leaving the place of cooking. Besides working areas, markets are provided in the brick building. They’re used instead of cabinets for storing dishes, firewood, stove fittings.
In addition to all of the above nuances, regardless of functionality, all smokehouses are divided into two types:
- Simple in terms of the unit is thought to be a hot-smoking smokehouse. Products inside the room are cooked in a high temperature because of the close location of the hearth.
- More complex is the chilly smoking brick smokehouse, where the products within the chamber are wrapped in chilly smoke. This is accomplished because of the remote location of the hearth. Passing through numerous channels, the smoke cools.
Hot smoking hamburgers foods faster in the smokehouse, however, also the heat therapy makes them .