Hot smoked smokehouses: operating principle, rating of the best models + tips for choosing

Anyone who doesn’t like aromatic dishes with a spicy, smoky taste has never tried them, right? There is no longer any need to make them to order, buy them in a store, or use Liquid Smoke. Now everyone can purchase a special device for cooking meat, fish, vegetables at home, as well as on the go.

Before purchasing a device, you need to research the operating principle of a hot smoked smokehouse, find out how the devices differ from each other, and also study the rating of popular models. We will help you understand all the nuances - these are the issues our article is devoted to.

What is hot smoking?

The hot method involves processing products with smoke heated to a temperature of 40 degrees or higher. Smoke adds flavor and at the same time has a preservative effect on food.

The cooking time of the dish depends on the recipe, the type of marinade and the overall size of the pieces determined for smoking in the chamber.

Homemade hot smoking is not only tasty, but also healthy, since the production of products does not use oil, which is a source of cholesterol, or fats. In addition, smoke kills bacteria that cause rotting and, as a result, the shelf life of the dish increases.

Another advantage that relates specifically to home smoking is the absence of harmful additives and preservatives, often present in products sold in stores.

Of course, you should also think about the dangers of excessive consumption of smoked meats - this is the abundance of salt and carcinogens, which are especially abundant when using low-quality wood fuel.

If you consider smoked meats extremely harmful, but love aromatic meat, we recommend that you take a closer look at electric grill or home kebab maker.

Cold or hot - is there a difference?

Among gourmets there are both “hot” and “cold” gourmands. What some consider advantages, others call disadvantages. So we'll just tell you the difference.

Cold smoked at temperatures up to 40 degrees. It is logical that this method of preparing food takes longer, up to several days.

You can cook the same product hot in 40-120 minutes.

Devices for cold/hot smoking can be made with your own hands according to schemes from specialized sources. However, if mass production of products is not planned, it is easier to purchase a ready-made smokehouse in a store

When exposed to cool smoke, less moisture remains in the food than when exposed to high temperatures. It goes without saying that in addition to its juiciness, the dish also loses its softness. But then it is stored longer, and more vitamins remain.

But we will talk specifically about hot smoking. As for taste characteristics, it clearly wins. A faster production method involves preserving the juiciness of the food. High temperatures provide an appetizing blush and an indescribable aroma.

By the way, although cold-smoked products leave more useful substances, fat also predominates in them, unlike the hot method.

How to use a smoker correctly?

Each device must be accompanied by instructions for use.

It must be carefully studied, since smokehouses may differ:

• Type of fuel used.
• By design.
• Availability of additional functions.

Using an example, let's look at the basic rules for using a simple smokehouse.

First of all, the device must be installed in such a way that it does not touch flammable or explosive objects, as well as dry grass and brushwood. It is advisable to use windless areas and place the smokehouse so that it is not exposed to precipitation.

The speed and temperature of cooking dishes in a smokehouse also depend on their size. If you strictly follow the recipe, measure the weight and size of the products according to the instructions, otherwise achieving the desired effect will be problematic

If this is not the first time the appliance is being used, be sure to clean it of old soot, as well as burnt food and grease.

Place fuel at the bottom of the chamber - sawdust, shavings, coal (see the instructions for what exactly the manufacturer recommends). If you prepare the fuel yourself, keep in mind that it must be dry; the resin will give a turpentine taste. Sawdust and shavings of apple, pear, cherry, oak, alder, and beech are very suitable.

Place the grates with the food stacked inside the combustion chamber and place the smokehouse on the fire or charcoal. Smoke exactly the time specified in the recipe - it is not recommended to overcook the dish.

As has already been said, each smokehouse is individual, but having looked at the basic principles using an example, it becomes clear that this is absolutely not a complicated process, the main thing is to get used to it and follow the recommendations.

Nuances of choosing a hot smoked smokehouse

When choosing a smokehouse, you should pay attention to the used fuel. This could be gas, wood components, coal, electricity or a combination.

A huge number of devices are produced to suit every taste and need. There are very expensive, sophisticated models with many functions. When buying a device, be sure to decide what parameters you need. For ordinary smoking at home, the simplest designs are quite suitable

An important selection criterion is place applications. The most popular are universal models that can be used both indoors and outdoors. At the same time, it is also important dimensions: for stationary devices, compactness does not play a special role, but it is better to choose mobile designs with an average ratio of light weight and smoking chamber capacity.

In addition, here is a list of the most important parameters:

• Smokehouse material - stainless steel with a wall thickness of 1.5 mm is considered the best. The durability of the structure and the ability to retain heat longer depend on the thickness of the steel.
• Tiers and volume of the chamber.
• Possibility of easy cleaning of the smokehouse.
• The presence of such functions as a thermometer, a water seal, a gas outlet tube.
• Collapsible or non-dismountable structure or its weight. So that, if necessary, the device is mobile and can be taken with you into nature (depending on the fuel used).
• Ease of use.

For those who are not well versed in the quality and functions of such devices, we have compiled a rating that presents the best models of universal smokehouses in the budget price segment.

Since the devices are similar in characteristics, we will focus on such important parameters as dimensions and case material, and we will also consider the wall thickness. The first indicates the capacity and mobility of the structure, and the second indicates durability both under mechanical stress and at high temperatures.

Conclusions and useful video on the topic

Video on how to make a hot smoked smokehouse with your own hands:

The rating presents the most popular smokehouse models at an affordable price. The choice was based on consumer reviews, technical characteristics, dimensions and features of the manufacturing material. If you want something original and store options don’t suit you, you can assemble a smoke generator and use a homemade smokehouse.

Would you like to share a recipe for an original homemade smoked dish? Or maybe you want to tell us about choosing your smokehouse and ask a question on the topic? We are waiting for your comments in the block located under the article.