Smokehouse on a gas stove: principle of operation, pros and cons

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.

The best smokehouses

Smokehouse "Bravo" New 20 liters, for smoking fish, meat, poultry on Yandex Market

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After purchasing new equipment, the question always arises: what to do with the old one, for example, with a gas stove. It often happens that they replace an obsolete model that is still in working order. You can take it to a country house or country house and attach it to a cylinder, or simply give it through an advertisement to people who need it. And if you show a little imagination and think about what you can do for your dacha from an old gas stove, several interesting solutions immediately come to mind.

Don’t rush to throw away old things – you can give them a second life

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.

Cold smoking

Such preparation of products requires much more time than hot smoking. Using this method, you can achieve unsurpassed taste and aroma, and the shape of the food is not deformed. This process takes place at a temperature of 30−35 degrees and lasts for several days. But you need to complete the process, and not rush to eat foods while they are not quite ready. This way you can only get unforgettable sensations after poisoning. As a rule, with cold smoking the process can take 7 days. In special cases for several weeks.

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.

Connection to a gas stove

The gas smokehouse does not require any connection to the stove; you just need to place the structure on the stove and turn on the gas. The device can operate on any gas. Wood chips are laid out at the bottom . If you use a water seal, you need to pour water into a special tank.

Important! Smoking devices come in completely different sizes, so before going to the store you need to measure the dimensions of the gas stove ! Ceramic stoves are not suitable for use in smokehouses.

Installing a gas smokehouse, its correct and safe use is a simple process; it is only important to know the exact dimensions of the gas stove and the room in which you plan to place the device.

The sizes of gas smokehouses vary from 450x300x270 mm (the smallest models, ideal for a small family) to 610x310x300 mm (the largest devices).

A separate issue is the correct choice of wood chips.

The best option is fruit chips , which give the dish a special taste and aroma.

Attention! Under no circumstances should you use chips of coniferous or birch - the bitterness contained in the resins will make the smoked products bitter and harsh.

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.

Hot smoking

This type of cooking goes quite quickly, since the temperature used is from 55 to 130 degrees . You can already get ready-made food within a day. If the temperature is reduced, the cooking time increases.

The process goes like this:

Sawdust or shavings are placed in a separate container, which must be placed on an open fire.
It is important at what temperature the sawdust will be, and not where the fire comes from.
After this, the smoke enters the chamber where the food is located.
A tray is placed under the food where grease from the food is collected.
Excess smoke comes out through the top of the container or through holes in the wooden lid.

Original design

A do-it-yourself hot smoker made from a barrel will be the best option for a small area. The difference will be the need to install a firebox. It can be placed directly in the barrel.

The manufacturing process is as follows:

You need to cut a couple of holes at the bottom of the barrel. Ash will be removed through them, and they will also be a good blower.
From the bottom of the barrel you need to cut a small rectangle from which the firebox will be made. As a rule, 20x30 centimeters is enough for this. A handle is welded to the rectangular door.
The firebox should be made in accordance with 1/3 to the barrel. That is, it should occupy a third of the space of the entire volume of the barrel. The remaining space is reserved for the container where the food will be smoked. The chamber in which the food will be located is separated from the firebox by a sheet of metal 3 millimeters thick. It will serve as the bottom of the chamber. Such an element is attached by welding.
At the bottom of the barrel you need to make a hole for the chimney. It should be the same diameter as the chimney on top. There is no need to overdo it with the length and diameter of the pipe; there is no need for extra draft in the chamber. It is mounted to the general structure by welding.

Next you need to install the same kit as in the cold smoking chamber: a grate, a tray for collecting fat, a wooden lid with holes for smoke to escape, or, as an alternative, a fabric bag. To increase the volume of the barrel, the firebox can be built underneath it. In this embodiment, it is better to make it from bricks, and the additional volume can be used to install additional gratings.

For inexperienced users, in order to avoid mistakes at the initial stages, it is recommended to install a thermometer with an external scale on the barrel. For these purposes, you can use a simpler method. You need to splash a few drops of water into the barrel, if there is no hissing, then everything is in order.

The simplest design is rightfully considered a bucket smokehouse. It’s not difficult to make it with your own hands. Sawdust is poured into the bottom of a cylindrical or regular-shaped bucket, and a grate is installed on top. On top of the bucket you need to make holes for the rods on which the products will be held, or they can be hung on hooks in the same way as in a barrel. It is necessary to make holes in the lid of such a mini-smokehouse for the smoke to escape. A fabric bag is also suitable for these purposes.

The whole structure must be put on fire. Due to the small size of the bucket, a large fire is not needed, just enough for the sawdust to smolder. After the sawdust begins to smolder, the food can be hung on the rods and covered with a lid. This smoking option takes a maximum of an hour.

If you have no experience in creating such structures, then you need to find a drawing of a hot smoked smokehouse with dimensions. This will avoid errors in the construction of the structure. For example, there will not be enough traction or it will be small.

The smokehouse can also be easily made from a stainless steel metal box . It is equipped with a perforated lid. This option is ideal for hiking. If you understand the principle of operation, you can make a beautiful and convenient design from stainless steel, as well as galvanized metal. For a summer residence, it is better to make a universal smokehouse with a built-in barbecue and stove.

Dishes on a gas stove

A gas stove can perform not only its direct functions, but also be a smoking tool. Its advantages include uniform heating of the air and temperature regulation. A diagram of a smokehouse in an apartment on a gas stove can also be easily found on the Internet. It will easily fit in the trunk of a car, and you can even use it indoors in the kitchen.

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.

Homemade smokehouse for stove – Planter online

Lovers of smoked products received a great gift - this is a home smokehouse for a gas stove. You can smoke fish, meat, poultry, vegetables, cheese in it, and the result exceeds all expectations.

Design Features

Smokehouses are divided into three types:

electric smokehouses;
coal smokehouses;
gas smokehouses.

Electric smokehouses are chambers with full functionality. As is clear, the device operates from the electrical network. The device does not depend on auxiliary heating sources. The whole process takes place in the smokehouse itself.

Inside the smokehouse there are heating elements, which are temperature regulators. Smoke generated from wood briquettes goes into the smokehouse autonomously. Liquid smoke may be used.

Smokehouses of this type are not cheap, but they allow you to set the temperature with an error of 10°Ϲ.

They also have the ability to set a cold and hot smoking program, and adjust the desired time for the start of smoking and the end of the process.

Types and differences of home smokehouses

In addition to the above-mentioned electric smokehouse, there is another, alternative option. This is a charcoal smokehouse. The device is made in the shape of an oblong sphere.

There is a tray in it, on which the heat is actually spread. Also included is a grease trap and grates on which the products are directly placed. First, coals are laid out on a tray.

There are sawdust on them. It is recommended to use alder or linden.

The smokehouse does not allow air to penetrate inside. Due to this, uniform circulation of smoke is achieved. This also contributes to slow smoldering of sawdust, which significantly reduces their consumption.

A home gas smokehouse is considered a budget option. Such models are used on the hob. The smokehouse is simply placed on the stove, setting the heat to slightly above moderate.

It is permissible to use an electric stove.

An important factor here is the correct calculation of the maximum load on the surface. There are electric smokehouses in the shape of a rectangle. They resemble a regular box with a lid. These models are larger in size and fit on two burners.

Smokehouses made in a vertical version occupy only one burner. In appearance, this option is somewhat similar to a pressure cooker.

The products are not laid out on the grid, but are pinned onto special hooks or holders (different models vary).

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Gas smokehouses and the general principle of operation of smokehouses

First, you should pour sawdust into the smokehouse. It is permissible to add small twigs and any shavings. The layer of sawdust must be at least 2 cm thick. The sawdust should be distributed evenly. All types of wood are used in hot smoking, excluding conifers, which contain a large amount of resins.

Before smoking, the sawdust must be sprinkled with water. Thus, an increased amount of smoke is achieved, due to which the product will acquire greater aroma. The only negative is that smoking takes longer.

You need to place a tray and grates with products on the surface of the sawdust. Next, you need to close the smokehouse with a lid and place it on the stove. For a smokehouse with a water seal, you need to pour water into the groove of the water seal and then the device will be completely ready for use.

Five minutes after the fuel heats up and the smoldering process begins, the process of emitting smoke will begin. This is normal - the smoke is needed to ensure that the product is smoked correctly. The sawdust will not burn. This is prevented by a water seal, which blocks the access of oxygen.

The water seal prevents smoke from escaping.

When the product begins to smoke directly, you can tell by the smoke coming out through the chimney. This means that the device is completely filled with it.

In order to keep the air in the house clean during smoking, you need to put some kind of hose or tube on the chimney fitting and take it outside the boundaries of the apartment (house). You can simply put it in a window or an open window in the summer.

The main point is that the outlet of the hose is above the level of the smokehouse. In this case, a natural draft is formed, which helps improve the processing of products with smoke.

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Using a thermometer, you can monitor the temperature inside the chamber. A gas smoker has the advantage that it can be used for cold and hot smoking. Cold smoking requires a temperature of 30-40, hot smoking - 60-150.

Advantages and disadvantages

The main advantage is that a home smokehouse allows you to smoke any product in the shortest possible time without much labor and expense, both physical and financial. The disadvantages include the fact that the smokehouse is difficult to clean after smoking. Always have stainless steel cleaning products on hand.

Features of electric smokehouses

An electric smokehouse is as versatile as others - you can smoke whatever your heart desires in it. This type of smokehouse is used not only in everyday life, but also in large industries.

As a rule, problems do not arise with them. These are completely easy to use and safe devices. Electric smokers have more convenient trays than other smokers, making them easier to clean after smoking.

The process in an electric smokehouse goes a little faster.

Smoking oven

This machine will make any dish you want in an hour. This is achieved due to the fact that the semi-finished product is very close to the hot wood chips. And we must take into account that the smokehouse is only ten-liter in volume. The principle of operation of the device is the same as in other similar models.

The prepared semi-finished product is suspended on standing skewers - rods. The top cover is screwed onto the central pin. Then the smoker - oven is placed on the burner. And at a slightly more moderate fire, the product cooks for an hour.

Then the lid is very carefully opened, the steam needs to be released and the food taken out.

Smokehouses with a water seal

There are no big differences in the operation of the device with a water seal compared to other smokehouses. They are available in three versions:

Small (thirty liter). Size 400x300x250 mm.
Average. Size 500x300x250 (or 300) mm.
Large (sixty liters). Size 600x300x300 mm.

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Small smokehouses are good for small families that do not need large quantities of products. The other two, in particular, the large one, are already suitable for a large family.

It is necessary to ensure that the bottom is not bent. Such deformation sometimes happens. If this happens, you just need to place the smokehouse on the stove more carefully, making sure that it sits tightly on the burners. According to experts and those who use smokehouses for gas stoves, they are much better than a smokehouse for an electric stove.

Smokehouses are strictly contraindicated for use on ceramic stoves. The results of such experiments are unpredictable.

How to choose a suitable smokehouse model for a gas stove

The main advantage of a smokehouse for a gas stove is that the cost is an order of magnitude lower than other options. The second advantage is that you can use it at home and at any picnic.

The disadvantages include difficulties in controlling the temperature inside the device. Then, it does not have a water seal, which releases more smoke outside than in electric models. But the problem can be solved - a chimney is installed. Well, if the smokehouse is horizontal, then it takes up more space.