CGV Ventanas

Brazier-smoker from bricks using their hands may be erected under the supervision of a master or even a specialist knowledgeable in cooker masonry. Here everything is important: to pick the ideal building material, to prepare it, to pound the right consistency of the mortar. In addition to the construction process itself, it is very important to your smoker to locate the right place on the website, to look after fire safety.

Varieties of layouts

Externally, multifunctional smokehouses differ in size, finish, shape and various variables. They resemble a big Russian stove. However, this is simply a design. The primary difference between smokers and charcoal grills would be exactly in functionality. From this depends on what a construction made of brick can do. The more working areas there will be, the broader the menu for cooking food. The following options could be organized at a brick construction:

Smokehouse. The working zone is considered the primary, as for the interest of it the hormone of a structure made of brick in this case is provided. In general terms, the smokehouse is a closed chamber. Inside you will find grates or hooks for repairing the products. At the process of cooking, they are bombarded with smoke, then get a golden color and aroma of smoked meat.

• Brazier. By design – it is an open-type grill. Shashlik is cooked here over hot flashes. The surfaces of the grill are all adapted for placing of skewers.
• Barbecue. It is the same mangal, but instead of skewers it has a grill. It is utilized to bake steaks and other products.
• Grill. The machine is just like the barbecue, but the meals that is being cooked over the grill will be covered with a lid. They are simultaneously roasted not just in the base, but also at the very top.

Cauldron. To cook pilaf, ukha along with other hot dishes around the flame, you’ll require a separate working area from the smokehouse. It is made in the kind of an oven. Stove is laid not deaf, along with a rounded cutout.

Tip! It is better to work with a cast-iron cauldron. In the aluminum container, a few non-liquid products, like pilaf, will stick to the walls.

The multifunctional smoker consists of several working areas

Of the extra working places in the smokehouse with a charcoal grill can be provided by a tabletop and a sink. They allow you to do polikarbonatstroy.ru washing and cutting dishes without even leaving the location of cooking. Along with working places, niches are provided in the brick construction. They are used instead of cabinets for storing dishwasher, dishwasher, stove fittings.

Along with all the aforementioned nuances, regardless of functionality, all smokehouses are divided in to two types:

• Simple in terms of the unit is thought to be a hot-smoking smokehouse. Products within the chamber are cooked in a higher temperature because of the close location of their hearth.
• More complicated is that the chilly smoking brick smokehouse, in which the products in the chamber are wrapped in cold smoke. This is accomplished because of the remote location of their hearth. Passing through numerous channels, the smoke stinks.

Sexy smoking cooks foods quicker in the smokehouse, however also the heat therapy makes them .