Brazier-smoker from bricks with their hands may be built under the supervision of an expert or a specialist knowledgeable in cooker masonry. Here everything is important: to select the perfect building material, to prepare yourself to pound the ideal consistency of the mortar. Along with the construction process itself, it is very important to your smoker to discover the right location on the website, to care for fire safety.
Varieties of designs
Externally, multifunctional smokehouses differ in size, complete, shape and various variables. They resemble a sizable Russian cooker. However, this is simply a design. The major difference between smokers and charcoal grills would polikarbonatstroy.ru be just in functionality. From this depends upon what a construction made from brick can perform. The more working areas there will be, the more extensive the menu for cooking food. The following options can be arranged in 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 situation is provided. Inside you will find grates or pins for repairing the products. From the process of ingestion, they’re bombarded with smoke, get a golden colour and aroma of smoked meat.
By design – it is an open-type grill. Shashlik is cooked over hot flashes. The faces of the grill are all adapted for placing of skewers.
Cauldron. To cook pilaf, ukha along with other hot dishes around the fire, you’ll need a separate working area in the smokehouse. It’s made in the shape of an oven. Stove is put not deaf, along with a round cutout. A cast-iron cauldron is immersed in the window.
Tip! It is better to work with a cast-iron cauldron. In the aluminum container, then some non-liquid products, like pilaf, will follow the walls.
The toaster is made with several working places
Of the additional working places in the smokehouse using a charcoal grill can be provided by a table along with a sink. They allow you to do cutting and washing dishes without even leaving the area of cooking. Along with functioning areas, niches are provided in the brick building. They’re used instead of cabinets for storing dishes, firewood, stove fittings.
Besides all of the above nuances, Irrespective of functionality, all smokehouses are divided into two types:
- Simple concerning the device is considered a hot-smoking smokehouse. Products within the chamber are cooked at a high temperature due to the close location of their hearth.
- More complex is the chilly smoking brick smokehouse, in which the products in the room are wrapped in smoke. This can be achieved because of the remote location of their hearth. Passing through several channels, the smoke stinks.
Hot smoking cooks foods quicker in the smokehouse, but the heat therapy makes them .