Brazier-smoker from bricks with their own hands can be built under the supervision of a master or even a professional knowledgeable in cooker masonry. Here is important: to pick the best construction stuff, to prepare itto pound the ideal consistency of the mortar. Along with the construction process itself, it’s important for the smoker to find the right location on the website, to look after fire safety.

Varieties of layouts

Externally, multifunctional smokehouses differ in proportion, complete, shape and different variables. They resemble a large Russian cooker. However, this is simply a layout. The major difference between both smokers and charcoal grills would be precisely in operation. From this depends on what a construction made from brick can perform. The more working places there will be, the broader the menu for food. These options can be arranged at a brick construction:

Smokehouse. The working zone is considered the main, as for the interest of it the hormone of a structure made from brick in this instance is provided. In general terms, the smokehouse is a closed room. Inside you will find grates or pins for repairing the products. In the process of ingestion, they are bombarded with smoke, and get a golden colour and odor of smoked meat.

  • Brazier. By layout – it is an open-type grill. Shashlik is cooked over hot coals. The surfaces of the grill are accommodated for placing of skewers. It’s the exact same mangal, but instead of skewers it has a grill. It is utilized to bake steaks as well as other products. The machine is the same as the dish, but the food that has been cooked on the grill will be covered with a lid. They’re simultaneously roasted not only in the bottom, but also at the top.

Cauldron. To cook pilaf, ukha along with other hot dishes around the flame, you will need a separate working area in the smokehouse. It’s created in the form of a toaster. Stove is laid not deaf, along with a round cutout.

Tip! It is better to utilize a cast-iron cauldron. From the aluminum container, a few non-liquid products, such as pilaf, will stick to the walls.

The toaster consists of several working areas

Of the additional working areas from the smokehouse using a charcoal grill can be provided by a tabletop and a sink. They enable you to do cutting and washing dishes without even leaving the area of cooking. Along with functioning places, niches are provided in the brick building. They are used instead of cabinets for storing dishes, firewood, stove accessories.

Along with all of the above nuances, regardless of performance, all smokehouses are divided into two types:

  • Simple concerning the unit is considered a hot-smoking smokehouse. Products inside the chamber are cooked in a high temperature because of the close area of their hearth.
  • More complex is that the chilly smoking brick smokehouse, where the products in the chamber are enveloped in smoke. This is accomplished because of the remote location of their hearth. Passing through many channels, the smoke stinks.

Sexy smoking hamburgers foods quicker in the smokehouse, but the heat therapy makes them polikarbonatstroy.ru slightly cooked.