Smokehouse with a water lock - a simple device for hand-made production. Smokehouse with smoke trap for smoking

With water trap

Structurally, the smokehouse with a water seal is almost no different from ordinary containers for smoking in a hot way. There are only some differences that at first glance seem insignificant. The device consists of a metal box and a sealed cover, equipped with handles convenient for gripping for convenience. The bottom is equipped with a flat drip tray.

In the process of cooking, the products are stacked on compact lattices, tiered one above the other. Thanks to the convenient handles with which the grills are equipped, it is very convenient to get finished products from the chamber.

What is a water trap?

A hydraulic shutter is a special gutter located around the perimeter of a metal case. Before heating, the chute is filled with drinking water so that the water does not reach the edge by 3 cm. During cooking, the boiling water should be added periodically, otherwise home food will begin to spread odors.

Water chute prevents odor spread

A water seal is designed to seal pungent odors and vapors. Water in the gutter does not allow gases to penetrate through the thickness. The shutter prevents leakage of smoke, which is concentrated inside a metal container, which makes dishes more aromatic and tasty.

In addition to the practical purpose, the hydraulic shutter serves as a kind of stiffener, providing structural strength. It strengthens the casing, helping to prevent deformation of the metal duct from high temperature.

Principle of operation

Compact in size, the smokehouse is multifunctional in operation. They can be used not only indoors, but also in the open air. Under the influence of high temperature, under the bottom of the working chamber, sawdust begins to smolder, emitting hot and thick smoke. Thus, home products are simultaneously subjected to smoke and heat treatment. To ensure the continuity of the process, it is necessary to maintain a constant temperature of combustion of the fire. The water in the gutter must not be allowed to boil completely. This can lead to a leak in the structure and smoke leaks. A working water shutter provides comfort in the living room. The system avoids the penetration of pungent odors of cooked food into the air.

Advantages and disadvantages

The smokehouse with a water lock is optimally adapted for use in a city apartment. In a device of this type, smoke enters the chimney. A water lock reliably seals the lid, preventing oxygen from entering the working chamber and eliminating the possibility of ignition of the chips.

The material for manufacturing the device is food-grade anti-corrosion steel 1.5 mm thick. Such a constructive material as stainless steel allows the manufacture of mechanisms of various levels of complexity. Stainless steel products are corrosion resistant and have an aesthetically attractive appearance. It’s not difficult to care for them. In the cooking process, you can use standard recipes. The walls of the stainless steel product prevent the formation of carbon deposits, as a result of which they are easy to clean from burning.

Ideal sheet thickness - 2mm

Of the minuses, a large mass of the product can be distinguished. A stainless steel case in standard sizes weighs from 12 to 20 kg. Heavy smokehouses with a size of 500x300x300 mm are designed to work indoors and do not apply to portable devices.

Instructions for use smokehouse with a water lock

The process with a hydraulic shutter differs little from working with devices of a similar type. The device allows you to quickly and efficiently prepare dishes using complex recipes. During cooking, you should adhere to the following procedure:

put wood chips on the bottom of the working chamber;
install a tray for fat;
lay out products on the grill;
install the grill inside the working chamber;
cover the camera with a lid;
we shift the smokehouse to a working stove;
we fill the shutter trough with water;
we put a hose on the fitting and take it to the hood or in the window.

Cooking time for meat delicacies is at least 60 minutes, home-smoked recipes are recommended to withstand time completely. This smokehouse allows you to cook smoked dishes indoors.

What is the smoking process?

Inside the working chamber of the smokehouse, pieces of meat or fish are enveloped in smoke formed from decay of wood shavings. Each type of wood chip has its own unique aroma, which the prepared dish absorbs. Under the influence of high temperature products evaporate excess moisture, slightly bake, releasing fat. The peculiar heat treatment of the dish has a preservative effect. Recipes for cooking smoked meats are recommended not to overdo the meat. The meat is saturated with bacteriostatic smoke components, partially dehydrated during cooking. As a result, the shelf life of such products is greatly increased. The resinous substances contained in the smoke, homemade food at the same time acquires an unusual taste and aroma.

What can be cooked using hot smoked?

It’s no secret that it’s much healthier and tastier than what was bought in the store. The portable device allows you to cook meat and fish delicacies. Chicken meat is ideal for smoking. Proven recipes allow you to get an unusually tasty dish. Before placing in a chamber, a carcass cut into pieces should be held in brine for several hours. Recipes for brine recommend using 2 cups of salt and 4 tons of sugar per 4 liters of water. You can add spices to taste.

If from time to time you like to taste smoked meat or fish with the aroma of haze, then you should definitely get a smokehouse, which can be purchased at the store or made independently. You can also make a portable device that can be transported in the trunk.

Using such a device while fishing or in the country will not be a hassle. New factory-made equipment can be very expensive, but for self-production of such a design you do not need to purchase additional tools and materials, for this you can use those that you can find in your channel.

Design Features

Smokehouse smokehouses are quite popular today. They have similar elements to traditional units, but they have a number of differences. The device is based on a housing, which is usually made of steel sheets. It is better to use canvases with a thickness of 0.8 mm or more. An alternative solution is a 2 mm sheet. In those places where the bottom and walls will be connected to each other, there should be a welded tight continuous seam.

Hot smoked smokehouse has one important structural element - the lid, which has one or two handles. In the center or at one of the edges should be placed a pipe outlet for smoke extraction. To ensure clean air in the apartment and to reduce gas losses can be the presence of screw clamps, which should be located in the side parts of the housing.

Why do we need a smokehouse water trap

If you are interested in a smokehouse with a water lock, you should familiarize yourself with these structures. A water trap is necessary to obtain an additional effect that is not available in other meat smoking equipment. The effect is expressed in creating excessive pressure in the chamber, which contributes to a uniform and quick smoking of products.

Smokehouses designed for hot smoking are usually supplied with a water lock. This indicates that it takes only 4 hours to cook the meat. However, if you place small or medium-sized fish in such a device, then it will be ready in 15 minutes. As practice shows, the design is very profitable, so it makes sense to do it yourself.

Preparation of materials

A smokehouse with a water lock, the drawing of which you can find in the article, is made after the preparation of some materials, among them it should be highlighted:

steel sheet;
10 mm wire;
stainless steel wire;
piece of 10 mm pipe.

When preparing a steel sheet, it is better to prefer stainless steel. The blank must have dimensions equal to 100 x 150 cm. The thickness of the web must be equivalent to 2 mm. If you will be acquiring material, it is better to prefer a piece whose dimensions are limited by the following parameters: 125 x 250 cm. This will correct errors if they arise during the work. The remains of steel can be used later.

For reference

The length of the 10 mm wire should be 20 cm. A handle will be made from it. Before you make a smokehouse, you must also prepare a stainless wire, the diameter of which should be 35 mm. Thick material will be used for the manufacture of lattice racks, while thin will be used as the main part of the lattice. A 10 mm pipe should have a length of 5 m.

Tool preparation

To make a smokehouse, you need to prepare the following tools:

welding machine;
grinder;
hammer;
pencil;
drill;
mallet;
a ruler.

Once all the materials and tools have been prepared, you can begin work.

The manufacture of the main part

If you are thinking about how to make a smokehouse, then at the first stage you should start manufacturing the main part. The final design will have the following dimensions: 500 x 300 x 300 mm. This indicates that the dimensions of the side walls and the bottom will be 500 x 300 mm. The end walls will be limited to 300 x 300 mm. Compared to a metal box, the lid should be 20 cm wider.

Methodology

The master will have to cut the steel sheet into two parts. In this case, you can act on one of two technologies. First, 5 rectangles are cut that make up the walls. This option is perfect if you find small sheets of steel in the barn. Next, a cross-shaped figure is cut out, and the central square in this case will be the bottom. Rectangles placed along the edges - by the side walls. The walls will bend up, and then the seams between them will be welded.

If you decide to prefer the first method of manufacturing, then you need to weld metal rectangles with each other. To begin with, the method of drip welding of two sheets is used. This will connect the parts together. When a smokehouse is made for hot smoking, it is important to align the position of the workpieces with a joiner's angle. The next step is the welding of the outer sides of the corners, after which you need to boil all the internal seams.

The same sequence must be followed with the rest of the rectangles. If you decide to prefer a technique that involves the use of a large sheet and a cross cut out of it, then to bend the side parts, you need to lay the future case on a wooden or metal table with a flat edge. The workpiece is matched so that the fold line coincides with the edge of the table. It needs to be fixed on the surface, for this the master should rest with his hands. After you can work out with a mallet, this will allow you to form a fold line and achieve a right angle.

When welding the elements together, it is important to achieve tightness. Handles are welded to the end walls in the next stage, for this a 100 mm wire is used. Before welding, the master will have to make markings to ensure the correct location of the handles in the same places.

Work on the cover

When a stainless steel smokehouse is made with a water lock, the next step is to proceed with the manufacture of the lid. It should be slightly longer in length and width compared to the case. Its edges should enter the water seal. They enter the groove with water at 2 cm. This arrangement of the upper part of the smokehouse can be seen in different drawings.

It is important to complete the workpiece with dimensions equal to 560 x 360 mm. The lid will protrude 1 cm beyond the edges of the base on all sides. For work from a steel rectangle with an angle grinder, you need to cut a workpiece with the required dimensions. Fold lines are marked on it. The wizard will have to make cuts in the smaller sides of the rectangle. Two cuts should be on one side. The edges of the lid bend down at a right angle, for this you can use the same method as described above.

At the final stage, the element is worked out by a mallet. The protruding parts of the edges will be hidden inside the cover. The joints are welded. Then a round hole is drilled in the lid, the diameter of which is 10 mm. You need to install a tube in it, it will go inward by 50 mm. The tube is welded, and the master has yet to mark out a place for the handle, which should be welded at the final stage.

Creating a water seal

When a smokehouse with a water lock is created, the dimensions of the structure must be observed. Many of them have already been mentioned above. As for the water seal itself, it will look like a channel, and its depth and width will be 30 cm. To make it, you need to prepare four rectangles, the dimensions of two of them will be 560 x 90 mm. The other two rectangles will be limited by the following parameters: 360 x 90 mm.

When a smokehouse with a water lock is made, it is recommended to read reviews about it before starting work. Thus, home craftsmen emphasize that when creating a water seal, it is necessary to bend the blanks into the channels. On one wall, you will need to draw a vertical line, it should be 3 cm from the end. A cut should be made along it. Such openings should be at each end of the wall. At the bottom of the channel, you should also draw lines that will connect the place of the vertical slot with the end of the opposite wall. This line will be located relative to the end face at an angle of 45 about. A cut should be made along it. As a result, part of the channel can be cut off. The same procedure should be repeated with all channels. They are welded to the top of the base of the smokehouse. The top of the channels should coincide with the top of the camera. The seam between the two channels is necessarily boiled.

Creating a two-tier smokehouse

The two-story smokehouse with a water lock can be operated using hot smoking technology. In this case, the camera must be positioned above the focus. This design is made of a metal box or barrel. To begin with, a site is being prepared for further installation of the structure. To do this, a recess for the chimney, barrels and firebox should be dug in the ground. The depth of the furnace can be equal to the limit from 40 to 50 cm. As for the chimney, its depth will be equal to 20 cm, while the length will be limited to 3 m. A chamber with a recess will have dimensions from 20 to 50 cm.

Such a smokehouse with a water lock round is much easier to manufacture, compared with the one whose firebox is laid out from brick. On the one hand, this compartment must be connected to the chimney, while on the other hand, an opening with a valve should be formed to provide traction. The design must be airtight and solid.

If the barrel acts as a chamber, then it is necessary to place a tray for accumulating fat in it, the two grilles will be 20 cm apart from each other. The barrel is covered with a lid or burlap, in the first case the surface should have openings for exhausting smoke. Some smoke houses with a water lock have cameras in the form of a freestanding brick building. In this case, holes should be formed for the air supply, as well as an opening or a door, if the structure is large enough.

When creating a stationary structure in it, you can arrange as many gratings as you need. During construction, it should be borne in mind that the construction is installed on a simple foundation. To do this, dig a hole, at the bottom of which you need to pour sand and gravel, and then pour concrete. When smokehouses with a water lock are made, it is necessary to make a shaft under the chimney from the side of the furnace. An asbestos-cement pipe is perfect for these purposes.

Smokehouse with a water lock - a metal container of a closed type. It is used for bacteriostatic smoke impregnation of meat products with the aim of giving them a unique taste and aroma. Allows the use of traditional recipes using spices and herbs.

Smokehouse with a water lock - a universal product that allows you to cook meat delicacies on your own. Dimensions - 450x300x250 or 500x300x300.

Water lock - a special trench. It is installed around the perimeter of the metal case. Before heating the device, the gutter is filled with drinking water so that it does not reach the edge up to 3 cm. During cooking, add boiling water to prevent the spread of odors.

Why do you need a water lock in smokehouses?

A hydraulic shutter is required to seal pungent odors and vapors. Water poured into the gutter prevents them from penetrating through the thickness of the metal. Leakage of smoke concentrated inside a metal container is eliminated. Accordingly, the dish is more delicious and aromatic.

The water seal has not only a practical purpose. It plays the role of a kind of stiffeners, provide the strength of the structure as a whole. It makes the case strong, helps to eliminate the deformation of the metal case under the influence of fire.

The smokehouse with a water lock is maximally adapted for use in the space of the apartment. This type of construction allows smoke to enter a special chimney hose. A water seal seals the lid, preventing oxygen from entering the fluid. Accordingly, ignition of the chips is excluded.

Typically, in the manufacture of a smokehouse with a water lock, corrosion-resistant steel 1.5 mm thick is used. The stainless steel possesses the properties allowing to make mechanisms of varying complexity. They are resistant to rust formation and have an aesthetic appearance. It’s easy to care for them. Any standard recipes can be implemented using these devices. Sludge does not form due to the walls of the stainless steel product.

The smokehouse is compact in size and multi-functional. It can be used not only indoors, but also in the open air. Sawdust smolders and forms thick and hot smoke. Accordingly, products are subjected to both heat and smoke treatment. In order for the process to turn out continuous, it is necessary to maintain a constant temperature of the fire burning. Water in the gutter should not boil completely. If this is not followed, the tightness will be broken, and smoke will penetrate outward. A water lock provides comfort in the living room.

Making smoked meat and fish products is a complex process. But a smokehouse with a water lock made by yourself, greatly simplifies this work. It is enough to put it on an open fire or gas stove, wait about 30 minutes, and the delicious delicacy will be ready.

If you do not have the opportunity to go to nature, it is allowed to use a smokehouse in the kitchen of an ordinary apartment. During smoking, not too much smoke is generated, which is discharged through the ventilation duct or window. This kind of mobile chimney is easy to do.

If you know how to work with metal, especially stainless steel, then creating a mini-smokehouse with your own hands will not cause you any difficulties. Structurally, it is simple. Its main parts:

a case of 500 × 300 × 300 mm or so;
removable bottoms equipped with sides;
lattices for laying out products;
lid with a special smoke exhaust pipe.

Material for a smokehouse with a water lock can be bought in a store at the metal depot or ordered on the Internet. The cost of sheet stainless steel is decent, but these costs will pay off both financially and morally. And is it possible to talk about the cost of meritorious assessments of your culinary skills from friends and family members?

Smokehouse assembly is carried out according to the algorithm. Work begins with a rectangular case. It is a regular drawer with a water lock and side handles for easy movement. Box sizes can be arbitrary. However, in practice, dimensions of 500 × 300 × 300 mm have proven themselves better. For the arrangement of the side walls, a sheet with a thickness of 0.8 - 1.2 mm is enough, for the bottom - up to 3 mm.

The smokehouse is compact but roomy. It can be easily placed in the trunk of a car and put on a stove. Do not make too much internal volume. Products in this case will not heat up enough, and smoke will not be enough.

Stainless steel strips are welded to the inside of the body. These are supports for gratings. The lower one will be located at a height of 15 cm above the bottom, and the second - 7 cm above. The distance between the grill and the lid should be about 50 cm. In the water seal - the whole essence of the smokehouse. This is a groove with a depth of 2 cm and a similar width. A water seal passes along the perimeter of the upper part of the housing. It is best to make it from a U-shaped stainless profile by turning the blank side down.

Smokehouse lid is equipped with special sides 2 cm high around the perimeter. They are directed down. The dimensions of the lid are selected so that the sides freely fit into the groove of the hydraulic lock. A chimney made of metal with a diameter of 1 cm and a length of 5 cm is mounted by electric welding. It is necessary to take it in such a way that a flexible hose can be put on the upper part. This same hose will be responsible for the output of combustion products and steam.

The removable bottom also has sides. However, they are bent up. The bottom is necessary to collect the fat draining during smoking. He has legs several cm high so that a cavity forms between the bottom of the box and its plane. Lattices are made of stainless wire with cells 4 X 6 - 8 cm. The thickness of the wire should be 0.3 - 0.4 cm. That's it! It is possible to consider a smokehouse with a water seal ready.

The pieces of meat or fish laid out on the working area are wrapped in smoke, which is formed during the smoldering of wood chips. Each type of wood chip has its own unique aroma. It is he who combines the prepared dishes. Under the influence of temperature, the product evaporates excess moisture and releases fat. Do not overexpose the meat, cooking it in the smokehouse.

The cooking process in a smokehouse with a hydraulic shutter is not much different from working with similar devices.

During cooking, you should follow this algorithm:

At the bottom of the working chamber laid chips;
The pallet for fat is established;
The products are laid out on the lattice;
The camera is covered with a lid;
The smokehouse is moved to a working stove;
The chute of the shutter is filled with water;
A hose is put on the fitting, after which it is carried out to the hood or into the vent.

Meat delicacies prepare 60 minutes, at least.

What products can smoke?

Home-made smoked products are much more useful than products purchased in the store. Smokehouse with a water seal allows you to cook meat and fish delicacies. It is ideal for smoking chicken meat. Before being sent to the camera, the carcass should be cut into pieces and kept in brine for several hours. It is recommended to use 2 tablespoons of salt and the same amount of sugar for every 4 liters of water to prepare high-quality brine. You can also add spices to taste.

Consider, for example, a conventional construction with clips on the sides, made of stainless steel. There is no sealing, so it is obvious that air is being passed out. As a result, sawdust begins to burn. The same thing happens with products. They overdry, burn, taste does not turn out the way we would like.

The unit for hot and cold smoked metal

Now consider the smokehouse with a hydraulic lock. The main function entrusted to such a lock is complete sealing. Air is not passed. As a result, the product is tender, juicy.

Juicy meat cooked in nature in such a compact smokehouse

Where allowed to cook:

in the open air;
at home.

Tip! If you plan to use the unit only at home, then you need to make it smaller.

Buy or make your own?

The device of a household design can seem difficult only at first sight. However, for this reason, most often, people prefer to buy the unit, rather than make it yourself. Although it is expensive, and in quality you can not be completely sure.

Disadvantages of the purchase model:

The main defect is the thickness of the metal. Often, manufacturers want to save on this, so the lattices are made thin. The lifetime of such a device is small.
Little water groove. During cooking meat, the liquid evaporates quickly, the product is overdried.
Inconsistency of quality and cost.

If you have experience with metal, it is better to carefully study the drawing of the smokehouse with the water seal and make it yourself.

The design of a homemade smokehouse

To find a drawing of the smokehouse with a water seal with dimensions is not difficult. Anyone who can work with metal elements can figure it out.

The layout of the main components of the smokehouse with water seal

Components:

housing;
sides on the sides, bottom (necessarily removable);
lattices from strong aluminum where products will be placed;
the cover is equipped with a pipe through which smoke will come out.

Smokehouse with a water lock with your own hands, whose drawings are not hard to find, done quickly. All component materials can be purchased at specialized hardware stores at an optimal cost. The device is worth it to spend on making a little of their time.

You need to buy a stainless steel that is suitable for the food industry. All costs will pay off faster than you might expect. And both from a financial point of view and from a moral point of view. There is nothing more pleasant than a tasty cooked dish with smoke. Friends, family members will appreciate your work.

Build device: sequence

Important! The main rule - do not rush adhering to the technology to maximize the optimization of labor and materials. The result will be pleasantly surprised.

Assembly sequence

Housing

Assembly must begin with the body. This is a regular box. We remember about the side handles, in order to make the unit easier to carry in the future, if necessary. The parameters of the box each selects arbitrary.

Important! Practice proves that it will optimally adhere to the ratio of 500 * 300 * 300 mm.

For the bottom, the sheet of stainless steel should be about 3 mm, for the walls on the sides 1 mm will be enough. Following these tips, the device will be roomy, but compact. You can easily use it at home and take it with you to nature.

Lattice supports

They are made of steel strips, installed from inside the case. The bottom should be above the bottom at a height of about 13 cm. The second pillar is mounted 8 cm above. Make sure that there is a sufficient distance between the lid and the grill (6-9 cm).

Water lock

Hydraulic lock - the main component of the unit. A small groove, the depth and width of which is about 2-3 cm. It is placed in the upper part of the body strictly along the perimeter.

When you go to the manufacture of the cover, you need to carefully select the parameters. Bumpers must easily enter the water seal. Next, mount the flue pipe made of aluminum. The optimal length - 4 cm, diameter - not more than 1 cm.

Tip! The pipe must be made in such a way that later it can be easily put on a flexible hose.

This hose is needed if you plan to occasionally cook at home. Through it steam and hazardous combustion products are removed from the room. Operation of the device becomes as safe for humans.

The bottom is made on the same principle as the tip. Be sure to make the bumpers. Only in this case they will be bent up. The bottom is necessary so that during cooking, excess fat flows there. The finished dish will be juicy.

The video provides an overview of the smokehouse with a hydraulic lock.

In this material, we consider the main types of smokehouse made of stainless steel. We will answer the question of what advantages does a stainless steel smokehouse have over other types of devices for hot or cold smoking.

Why stainless steel?

Before answering this question, let us once again recall the classification of smokehouses. They are subdivided into either cold-smoked, or for both types of smoking, the so-called combined. In terms of application and performance of the smokehouse can be industrial and domestic, stationary or portable, that is, portable, for use indoors or outdoors.

It is quite natural to assume that the vast majority of our fellow citizens who are fans of smoked products are interested in portable devices. You can take them with you to nature, as well as use them at home, in apartments and houses, without exposing the premises to smoke pollution.

At the same time smokehouses generally have to be adapted for hot smoking. This type of cooking involves the speed of cooking pledged products compared to the cold type of smoking. Recall that hot smoked time is calculated in hours. Cold smoking is a process that stretches for days. We should not forget about the quality of smoking, as well as the durability, strength and safety of the structure. The smokehouse with stainless steel meets all these requirements most fully.

Stainless steel, as a constructive material, allows you to make devices of various sizes with varying degrees of technological complexity. It should be immediately noted that in the future, when stainless steel is mentioned as a material, we will mean food stainless steel rather than magnetic, for example, 12Х18Н10Т.

The main advantages of such material for the manufacture of portable smokehouse is their high resistance to the appearance of rust on the surface. After all, where they are mainly used - in the country, fishing, near the reservoir, where the humidity is high. In such places, reusable use of black steel smokehouse leads to the rapid formation of a thick rust plaque, which leads to a rapid burning of the walls of the device, and a decrease in the quality of the prepared products. with stainless steel, used on the air near the river, will serve you much longer without losing its technical characteristics and appearance.

Another undoubted advantage that stainless steel devices have is their weak susceptibility to the formation of soot, especially on internal working surfaces. They are easily cleaned from residues of smoked products and fat. Especially this quality will be appreciated by the hostesses, on whose shoulders the main burden lies in putting in order kitchen utensils after a picnic or a summer house visit.

Design Features

With stainless steel, as a rule, have a similar structure. They consist of a box, on the inner walls of which brackets are mounted for mounting grates, which contain smoking products. Single or double decks are produced, i.e. one or two grids are placed inside the box. Please note that gratings are also made from stainless steel, therefore, the products do not stick to them, and they themselves are easy to clean. Grilles have stiffeners, which makes it possible to smoke products of any weight, as long as their size matches the dimensions of the grilles.

A cover with a smoke outlet is put on the drawer. Such a tap can be installed on the box itself, since it is a pipe of small length welded to the hole. Wearing a heat-resistant hose on such an exhaust pipe and releasing its second end to the street through a window or window, you can use a smokehouse in the premises, namely in the kitchen in the apartment or in the gazebos outside the city.

Additionally, stainless steel smokehouses are equipped with a fat collection tray that is installed below the grates. In addition to protecting the wooden chips piled on the bottom of the box from the products of the smoking process, the tray plays a significant role in the subsequent cleaning process of the smokehouse itself. For installation above the fire smokehouse has a stand or removable legs. Using a stand that separates from a drawer or detachable legs allows you to install a smokehouse on a gas or electric stove in the kitchen, if, of course, the dimensions of the smokehouse allow it.

As we see from the description, in the presence of material and certain skills, a stainless steel smokehouse with your own hands is quite a real thing. The only difficulty may be a “water gate” device or, as it is also called, a “water seal” in the upper part of the box. On the design of the water seal and the feasibility of the application should be discussed in more detail.

Device with water lock

The water lock is a U-shaped groove around the perimeter of the upper edge of the smokehouse, which includes a cover with its edges. Water is poured into the groove, thereby preventing air from entering the smokehouse. So air can cause ignition of wooden chips glowing at the bottom of the body. Also, the use of a water trap contributes to the fact that the smoke from the chamber will go exclusively into the discharge pipe, and this is especially important when indoors.

At the same time, a stainless steel smoke trap has greater strength and is less susceptible to deformation due to regular and prolonged exposure to high temperature, since the groove of the trap has the function of a stiffener and extends the life of the smokehouse itself.

Perhaps the only drawback of a smokehouse with a water seal is its weight. Although the smokehouse with dimensions of 500 × 300 × 300 mm, the most optimal for use both at home and in the fresh air weighs no more than 12 kg.

Knowledgeable people may argue that food-grade stainless steel is not a cheap material, and they will be right. However, having studied all the conveniences and advantages that a stainless steel smokehouse possesses, its price will be fully justified. And it is not that high, especially for portable devices. For example, a device with a stainless steel thickness of 0.8 mm with dimensions of 375 × 275 × 100 mm and weighing only 3 kg will have a lower price limit in the region of $ 50. With the increase in size and complexity of the design increases the amount required for stainless steel, which increases its cost. The number of commercial offers on the modern market provides the opportunity to choose a stainless steel smokehouse at the best price in accordance with the required performance and conditions of use.

On the video - a stainless steel smokehouse with a water seal:

The order of the use of stainless steel smokehouse

Directly himself and the preparation for the work of stainless steel smokehouse is not much different from working with devices from other materials. First of all, wooden sawdust is laid at the bottom of the box, then we cover it with a special tray to protect it from combustion products. We install grilles with the product intended for smoking directly laid out on them, and this can be meat, fish, and vegetables, some gourmets even smoke eggs. Close the lid, pour water into the water seal and put the smokehouse on the fire or stove. We are waiting for the allotted time and get an excellent smoked dish. Enjoy your meal!