Quality smoking is impossible without the use of special equipment. Today, the market presents entire lines with smokehouses that work according to different principles. In particular, models with smoke exposure, units with heat treatment, etc. are common. The family of each manufacturer also contains an electric smokehouse, which is easy to use and can be used at home. However, there are also universal devices, the mobility of which allows you to process products both outdoors and indoors.
Main selection criteria
To begin with, the direction of the unit and the products that are planned to be smoked are determined. Most modern models effectively serve fish, meat products, lard, sausage, etc. Next, the capacity of the products is determined. For example, an entry-level electric smokehouse can provide a one-time cooking of 2-3 kg. In more advanced versions, loading up to 10-15 kg is expected. But it is important to consider that volume is directly related to compactness and mobility. That is, a massive structure will be difficult to take on a picnic.
NextAn important characteristic is the smoking time, which is determined by the power. The most productive models from the home-oriented segment have a power potential of 500-600 watts. Again, depending on the load, such an electric smoker can perform its function in 2 minutes, and in 30 minutes - subject to maximum filling.
Hot or cold smoked?
Design parameters are usually oriented either to one of the types of smoking, or to their combination. Hot processing involves thermal exposure to the product at a temperature of about 90 ° C, and cold smoking is performed at 20-25 ° C. In both cases, the cooking time can vary from a few hours to a week or more. However, an electric cold-smoked smokehouse allows you to speed up this process. This cooking technique is more difficult in technical embodiment, but the result justifies itself. This design assumes the possibility of connecting the chimney to the exhaust system in the kitchen, which allows the unit to be used directly in the apartment.
Still, most models provide only hot smoking. This applies to mobile devices with a classic design. The advantages that a hot smoked electric smokehouse has include high cooking speed and ease of use. Such installations do not require the installation of special smoke generators and give out the finished product in just a few minutes.
Functional Requirements
The latest models of such equipment are equipped with electronic control with temperature control sensors. In some respects, such devices resemble the operation of conventional stoves - the design also provides for a panel with buttons and controls with which the user configures the equipment. The most complex device is possessed by devices for processing cold smoke. In this case, an electric smokehouse may provide for a separate operation of the chamber or smoke generator. This combination, for example, allows you to use the main chamber as a conventional oven, and the generator for direct smoking. There are other configurations that allow the equipment to work in different modes.
Additional equipment
Since the organization of the smoking process is a lot of trouble, manufacturers complete equipment with accessories. For example, basic sets include trays, bowls, and smoke briquettes. Separate accessory kits are provided for models with smoke generators. For example, a smokehouse for an apartment necessarily requires the connection of special equipment for removing smoke. For this, hoses, pipes and connecting fittings are used.
Producers and prices
The entry level of household electric smokers is well represented in the Greentechs and Muurikka lines. These models are smallsize, decent functionality and optimal performance. These are neat devices costing about 4-5 thousand rubles, which are suitable for indoor use. If you need a multifunctional and productive electric smokehouse for your home, then you should contact Anuka products. In this case, we are talking about models with smoke generators, which cost within 10 thousand rubles. If you plan to regularly cook products by smoking in large volumes, then units from Kocateq and Landmann will come to the rescue. A feature of such products is the possibility of in-line work with large batches of meat, fish, sausages and sausages. We can say that these are commercial models, but there are no special restrictions for home use. Of course, if the user's home has room for a massive structure, and he is willing to put up with additional energy costs.
Conclusion
The smoking process can be done in many ways. The simplest include the use of conventional metal grills and barbecues, for which you can not do without making a fire. Approximately on the same principles, a smokehouse for an electrically powered apartment works, but it also has significant differences. Firstly, the absence of the need to perform complex manipulations with firewood and ignition makes it possible to endow such units with modest dimensions. Secondly, almost all owners of such equipment note the high smoking speed, whichwhile not impairing the gastronomic characteristics of the product. And the main advantage of electric smokehouses is the ability to operate at home - not even on the balcony, but right in the kitchen.
