Home smokehouse for a gas stove, which one to choose

A home smokehouse for a gas stove is designed for one or two burners. A smoking device operating inside a living space must be equipped with a water seal - an element that traps smoke and prevents it from leaking outside. You can make a smokehouse on a gas stove yourself or purchase a ready-made structure.

Complete set of gas-powered appliances

The device is a rectangular or cylindrical container made of stainless steel. This material is most often used for the production of smokehouses due to its properties: flexibility, strength, and ease of maintenance. Most of these devices are equipped with a water seal that prevents smoke from entering the living space.

At the bottom of the device there is a chamber into which wood chips are placed. An important element of the device, which is used indoors with a gas stove, is a hose for removing smoke. It is taken out into a powerful hood or window (not the best option).

The design of such a device includes a tray for collecting fat released from meat or fish. Products that are placed in the smokehouse are placed on lattice shelves or hung on hooks.

Devices for cooking smoked meats powered by a gas stove vary in design, size, and functionality.

Types of gas smokehouses

The market offers several types of gas smokehouses. Each of them has its own characteristics, advantages and disadvantages, plus there is a difference in price.

Hot smoked smokehouse

This type of smokehouse is also made of stainless steel. It has small dimensions. The difference between this type of smoking is that the product is immediately exposed to both smoke and high temperature. Meat or fish prepared in this way is usually softer and has a delicate taste. However, they are stored for only 3 to 5 days.

Pros of this smokehouse:

Easy to use;
You can make it yourself;
Quick results without much effort;
Convenient at home;
Compact and light weight.

The main disadvantages of this design are: poor quality and difficult to clean off grease and burnt marks from the surface.

Cold smoked smokehouse

This type of smokehouse works on the following principle: smoke from sawdust is supplied to the chamber where the meat or fish hangs. The temperature in the smokehouse should be between 18 and 24 degrees Celsius. The smoking process can take up to 5 days. But this is a plus: such a product can be stored for several weeks.

The pros and cons of the smokehouse are no different from the previous model.

Smokehouse with water seal

Previously, all smokehouses were equipped with a regular flat lid. But over time, it was bent by hot air into an arc. Which violated the tightness of the structure and the smoking process itself. Then a water seal was invented, which is a trench filled with water during smoking. Evaporation of water prevents the lid from bending.

Smokehouse with a gas seal

In addition, dishes cooked in a smokehouse with a water seal have a richer taste. And the water in the gutter prevents smoke and other fumes from entering the room.

You can use such a smokehouse at home, in an apartment. Because the smoke is discharged into a special hose.

How to use a smokehouse with a water seal:

Sawdust or wood chips are laid out at the bottom. By the way, the taste and smell of smoked meats will depend on the type of wood chips chosen.
It is necessary to install a tray to collect grease. Otherwise it will all drip onto the stove.
Place meat or fish on racks or hang them.
Close the lid.
Place the smoker on the fire.
Pour water into the gutter and control its quantity so that it does not evaporate completely.

The minimum cooking time for the dish takes about an hour. You should also not overcook the meat. Because it will take on an overly strong smoky taste. It also breaks down into fibers.

Kinds

According to their intended purpose, the following smoking devices are distinguished:

Devices for hot smoking. They have small dimensions and are characterized by a high speed of preparation of products, since the latter are processed with smoke at a temperature in the range of 60-140°C degrees.
Equipment for cold smoking. The structures in this case are larger in size. In such smokehouses, products are processed with smoke at low temperatures - no more than 40°C degrees. Meat or fish are located at a considerable distance from the wood smoldering at the bottom.

Devices for gas stoves have different sizes:

small devices - 400x300x250 mm, volume is 30 l;
medium – 500x300x300 mm, volume – 30 l;
large – 600x300x300 mm, volume – 60 l.

Smokehouses in most cases are rectangular, square and cylindrical. The latter are more compact and suitable even for small kitchens.

Features of connection and operation

There is no need to connect the device to a gas stove. The smokehouse is used and installed as follows:

Wood chips are poured into the lower part of the device, where a special container is located. It should be lightly moistened with water beforehand, as wood chips that are too dry will quickly burn out. You should also not put wet wood - because of this, the smoke will be too acrid, and the process of cooking smoked meats will be delayed.
A tray is installed inside the device into which the fat will drain, and covered with foil. It is not necessary to do this, but if you do not use foil, you will subsequently have to wash the baking sheet for a long time to remove the accumulated frozen fat.
Prepared (salted, pickled and, if necessary, cut into pieces) products are placed on the grid or hooks: fish, lard, meat, chicken, sausages, sausages.
A special container is filled with water to create a water seal for the smoke.
Close the smokehouse lid, place the apparatus on the stove, and turn on the gas.
Place the hose on the fitting located on the top cover and lead its end into the hood above the stove.

The smoke produced under the influence of high temperature envelops the products and gradually fills them with a characteristic smoked taste and aroma. As a source of smoke, shavings and branches of trees such as aspen, beech, oak, alder, and ash are used. Wood from fruit trees is also suitable, but it is better to avoid coniferous trees - they impart bitterness to the finished products and contribute to the appearance of black acrid smoke.

When cooking fish in a gas smokehouse, it should be taken into account that its meat has a delicate structure, so during the cooking process it can fall apart and become soft. To avoid this, you need to tie the carcass with twine or wrap it in a special film.

Smokehouse with water seal

The process is similar; such smokehouses are available in three types:

Small - 30 liters, with dimensions 400x300x250 mm.
Medium - 500x300x250 or the last dimension is 300 mm.
Large size - 60 liters and an impressive size, 600x300x300 mm.

The first option is for a small family, it is designed for a small amount of food, the rest are used for a large family. The user must remember that when heated, the bottom may deform - bend and bend inward, because of this, contact with the burners may change.

Important! Under no circumstances should you place such products on a hob with a glass-ceramic coating - the consequences of such contact are very unpredictable.

For successful smoking, it is important to install the product in such a way that the heating of the bottom is uniform, since this is the main guarantee of a quality process. To start the device you need to perform very simple steps:

a mixture of chips and small branches of various trees is poured onto the lower container, their composition is developed with experience;
then install a tray to collect fat; it is better to cover it with foil;
place food rubbed with salt on the grill; some experts add various seasonings;
pour water into a special container - this will be a water seal for smoke;
close the lid and place the smokehouse on the burners, turn on the gas;
We put a hose on the fitting located on the top cover of the product and lead it into the exhaust system above the stove.

Such products can be used not only in the kitchen, but also when traveling outdoors; they are produced by many factories in various parts of Russia. For example, mini-smokers of the Astrakhanka brand - Alder smoke are produced with three tiers for smoking different types of meat at the same time, the kit includes a spacious carrying bag, thick walls of 2 mm, a decent supply of wood chips for the first time, dimensions 800x500x500 mm, so there will be enough delicacies for a large company. Cost 14 thousand rubles.

The price of more compact versions of mini-smokehouses for gas stoves and outdoor trips starts from 10 thousand rubles. The cost depends on the size of the box, the thickness of the stainless metal, and the warranty is the same for all products - no more than 12 months from the date of purchase. According to users, the products are of quite high quality, work perfectly at home, and in nature the aroma of cooked dishes spreads far. If you doubt it, watch the video:

Smoked mackerel recipe

Mackerel is well suited for hot smoking on gas. Before placing fish carcasses in the apparatus, you need to prepare them:

You need to take 2 mackerel with a total weight of about 800 g. Clean the carcass and rinse, rub with salt outside and inside. Leave the fish for 5 hours to salt it.
The salting time can be reduced to 2 hours if you use brine. To prepare it, you need to take 250 g of salt per liter of water, stir everything and place the mackerel in the brine.
After the allotted time for salting is completed, the carcasses must be removed, wiped off any remaining salt, placed on a cloth or wire rack, and left to dry for half an hour.

While the fish is airing, you can prepare the smokehouse:

Soak the alder chips, then blot them with a cloth so that they are slightly damp. Place foil on the bottom of the smoking apparatus and wood on it. It should be evenly distributed, in a layer of 2 cm.
Place a tray on the wood chips to collect grease, which should also be covered with foil.
Place the mackerel on the grill. Close the device with a lid and fill a special container with water.
Place the smokehouse on a gas stove, the heat should be medium.
When smoke comes out of the fitting (this will happen in 5-7 minutes), put a hose on it and take it out into the hood or window so that the smoke does not escape into the room.

The smoking time for mackerel is 25 minutes from the start of smoke formation. After the specified time has passed, turn off the heat, but do not open the smokehouse for another 25 minutes. It is recommended to consume the finished smoked meat after 5 hours, keeping it in the refrigerator.

How to make it yourself

You can make your own gas smoking device. For this you will need the following materials:

stainless steel sheet 1.8-2 mm thick - about 1.5 square meters will be required. m of material;
stainless wire with a thickness of 0.3-0.5 mm and a length of about 10 m;
stainless steel pipe with a wall thickness of 0.25 mm and a length of 40 cm;
U-shaped stainless steel profile, dimensions – 3 by 3 cm, length – 2 m;
stainless steel sheet with a thickness of 1-1.5 mm - approximately 0.2 square meters will be required. m of such material.

The indicated amount of resources is suitable for a structure with dimensions of 600x300x300 mm.

To weld a smokehouse, you will need the following tools:

roulette;
welding machine;
drill;
Bulgarian.

Progress:

First of all, you should weld a rectangular box with a water seal (water container) and side handles for moving.
Stainless steel strips are welded from the inside of the body, which serve as supports for the grilles. The bottom one should be placed 12-15 cm above the bottom, the top one should be 7-10 cm above the first, but so that it is not close to the lid of the device.
The water seal is a groove 2-3 cm wide and of similar depth, which runs along the perimeter of the upper part of the body. It can be made from a U-shaped profile.
A metal tube is installed into the lid of the smokehouse to remove smoke, the diameter of which should be about 1 cm and the length - 4-5 cm. A hose is put on the top of this tube to remove the smoke outside.
The bottom of the apparatus should be equipped with sides of 1-2 cm, curved upward. It must be removable.
Smokehouse grates are made of stainless wire.

Advantages and disadvantages

The advantages of devices that can be used to produce smoked meats using the cold or hot method on gas include the following:

Versatility. In such devices you can smoke fish, meat, and lard.
Optimal heat source. The gas stove provides the structure with uniform heating and allows you to regulate temperature indicators.
Compact and mobile. A smoking device suitable for a gas stove can be used outdoors and taken with you to the countryside or nature.
Durability. High-quality smokehouses are made of stainless steel, which is a fairly durable material that can withstand high temperatures and mechanical stress, and also prevents corrosion.
No smoke. The design includes a special hose that eliminates the possibility of smoke entering the room.
Cooking speed. Fish can be cooked in a smokehouse on a gas stove in 40 minutes. The meat is smoked longer - 2-4 hours, depending on the variety, age and size of the pieces.
Quality. High taste qualities of finished products, control of their production.

There are not too many disadvantages of smokehouses that are installed on a gas stove. These include the heavy weight of some models, which makes them inconvenient to transport, and the impossibility of using them outdoors.

Smokers operating on a gas stove are convenient devices with which you can prepare various smoked meats at home without the use of liquid smoke and other harmful additives. You can purchase devices for cold or hot smoking or make a similar design from stainless steel yourself.

How to choose a cold smoked smokehouse

Depending on the principle of action they are divided into:

electric smokehouses;
gas (rare models);
coal (the most common).

Electric units are most suitable for smoking in apartment conditions. Gas models, which operate by heating volcanic stones that emit smoke, are rarely found on sale; they are convenient, but inferior to their analogues due to their high cost. If the equipment is used outdoors, in a country house, or in a personal plot, a universal coal-type device would be an excellent solution.

Having decided on the model, you should take into account the size of the product, the required volume of products produced, the number of tiers or skewers, for a certain type of device, mobility and method of preparation.

When purchasing a product for use in an apartment or enclosed space, you must ensure that the kit includes a water seal to avoid smoke and the spread of persistent odors.

What is the difference between cold smoking and hot smoking?

Fish, chicken and hot or cold smoked meat have a certain shelf life. When using cold smoke supply technology, smoking occurs at a temperature of 15 - 40°, lasting up to three days (depending on the size and quality of the product). This procedure allows you to obtain a dish with a long shelf life, since the cooking process removes substances and microorganisms that destroy the integrity of tissues.

Hot smoking technology is characterized by rapid preparation, within several hours at a temperature of 40 - 160°. This process breaks down the fats contained in food, melting them.

Hot smoked products are stored for several days, unlike cold-cooked dishes.

Types of smokehouses

Recently, one can observe a high interest in savory processing of dishes both on a domestic and industrial scale. In this regard, smokehouses are divided into:

home (small in size, with the ability to be used in a residential area. Electric or gas models, primitive in functionality, sometimes combining several programs);
professional (large-sized automatic smokehouse cabinets with a thermostat and water seal, digital display. Allows you to cook several types of meat, fish, vegetables at once. Combines the functions of hot and cold smoking).

In the ranking of home-made models, the leader is mini devices made of stainless steel with a sealed lid for hot and cold smoking. As for the professional level of processing, there are entire smoking installations here that make it possible to obtain excellent dried and smoked meat, fish, and cheeses.

Operating principle, design

Any smokehouse is a closed stainless steel box into which the future smoked product is immersed, then smoke is forced into the chamber. Simplified household models are often made of heat-resistant material, whose characteristics are significantly inferior to stainless steel.

The package also includes a smoke generator adapted to the connecting holes with the camera. Smoke is produced during the smoldering process of special wood chips, shavings, pressed briquettes or volcanic rocks. The compressor builds up pressure under which smoke is supplied into the chamber. If the unit is equipped with a thermostat, the heat inside the box is distributed evenly, allowing you to control the entire process automatically. The presence of a water seal (water filter) in the kit will provide good protection against the penetration of odors into the room.

Modern models of smokehouses are equipped with a heat chamber with automatic adjustment of smoke intensity, an additional cooling adapter for cold smoking in the warm season, a tray for collecting fat, computerized control and an attractive design.

The operating principle is the same for all models. The pre-prepared product is placed on the shelf. It is treated with hot or cold smoke, fat accumulates in the pan, the smoke is captured by a water seal or, in the outdoor version, it comes out. Fuel (chips, pressed briquettes) is supplied to the smoke generator manually or automatically. In the end, we get a unit of hot or cold smoked product.

Additional options

When purchasing a product for a specific purpose, it is important to buy it at an affordable price with advanced functionality. A nice addition to the classic smokehouse will be:

mobility of the device (in contrast to a stationary design, it is convenient to take such a thing with you to nature, on vacation, or at the dacha);
the presence of an adapter for cold smoking (in some models there is no possibility of cold supply of smoke into the chamber if the outside temperature is above 0°);
continuous operation (up to 10 hours in a row, thanks to the automatic supply of chips to the smoke generator);
combining shelves with hanging hooks (for convenient arrangement of various parts of the carcass, high-quality, uniform distribution of smoke);
presence of a water seal, hermetic lid, electronic control;
using a cabinet for further storage of the finished product (by maintaining optimal temperature).