Brazier Using a smoker from bricks with their own hands

Brazier-smoker from bricks with their hands could be erected under the supervision of an expert or a specialist knowledgeable in cooker masonry. Here is significant: to select the ideal building material, to prepare yourself to pound the right consistency of the mortar. Along with the construction process itself, it’s important for the smoker to discover the right place on the site, to look after fire safety.

Varieties of designs

Externally, multifunctional smokehouses vary in proportion, finish, shape and other variables. They resemble a large Russian cooker. However, this is just a design. The main difference between smokers and charcoal grills is just in functionality. From this depends upon what a construction made from brick can do. The more working areas there’ll be, the broader the menu for cooking food. The following options could be arranged in a brick construction:

Smokehouse. The working zone is considered the main, because of the interest of it that the hormone of a structure made from brick in this instance is provided. Generally, the smokehouse is a closed chamber. Indoors there are grates or hooks for fixing the products. At the process of ingestion, they’re bombarded with smoke, then acquire a golden color and odor of smoked meat.

  • Brazier. By layout – it is an open-type grill. Shashlik is cooked here over hot coals. The surfaces of the grill are accommodated for laying of skewers.
  • Barbecue. It is the same mangal, but instead of skewers it’s a barbecue. It is utilized to bake steaks and other products.
  • Grill. The appliance is just like the dish, but the meals that is being cooked on the grill will be covered with a lid. They’re simultaneously roasted not only at the bottom, but in addition at the top.

Cauldron. To cook pilaf, ukha and other hot dishes around the fire, you’ll require a separate working place in the smokehouse. It’s produced in the shape of an oven. Stove is laid not deaf, along using a round cutout.

Hint! It’s better to use a cast-iron cauldron. From the aluminum container, even a few non-liquid products, such as pilaf, will follow the walls.

The toaster consists of several working places

Of the additional working places in the smokehouse with a charcoal grill can be provided by a table along with a sink. They permit you to do washing and cutting dishes without leaving the area of cooking. Besides working areas, niches are provided in the brick construction. They’re used instead of cabinets for storing dishwasher, dishwasher, stove accessories.

Along with all the aforementioned nuances, Irrespective of performance, all smokehouses are divided in to two types:

  • Simple in terms of the device is considered a hot-smoking smokehouse. Products inside the chamber are cooked at a higher temperature because of the close location of their hearth.
  • More complicated is that the chilly smoking brick smokehouse, in which the products inside the room are enveloped in smoke. This can be achieved due to the remote location of the hearth. Passing through many channels, the smoke stinks.

Sexy smoking hamburgers foods faster in the smokehouse, however, also the heat therapy makes them .