Brazier-smoker from bricks using their own hands can be built under the supervision of a master or a professional knowledgeable in cooker masonry. Here everything is important: to choose the right building stuff, to prepare it, to pound the ideal consistency of the mortar. In addition to the building process itself, it is important for your smoker to discover a suitable location on the site, to take care of fire safety.

Varieties of designs

Externally, multifunctional smokehouses differ in size, complete, shape and different nuances. They resemble a big Russian stove. However, this is only a design. The primary difference between smokers and charcoal grills is just in operation. From this depends upon what a construction made from brick can perform. The more working places there’ll be, the broader the menu for cooking food. The following options can be organized in a brick construction:

Smokehouse. The working zone is considered the main, because of the interest of it that the erection of a structure made of brick in this case is provided. In general terms, the smokehouse is a closed room. Indoors there are grates or pins for repairing the products. From the process of ingestion, they are bombarded with smoke, then get a golden color and aroma of smoked meat.

  • Brazier. By design – it’s an open-type grill. Shashlik is cooked here over hot coals. The sides of the grill are adapted for placing of skewers. It is the same mangal, but rather of skewers it’s a barbecue. It is utilized to bake steaks as well as other products.
  • Grill. The appliance is the same as the dish, but the food which has been cooked on the grill is covered with a lid. They are simultaneously roasted not only in the bottom, but in addition at the top.

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

Hint! It’s better to use a cast-iron cauldron. From the aluminum container, then some non-liquid products, such as 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 table along with a sink. They enable you to do cutting and washing dishes without leaving the area of cooking. Besides working areas, markets are provided in the brick building. They are used instead of cabinets for storing dishes, firewood, stove fittings.

Besides all of the above nuances, regardless of operation, all smokehouses are divided in to two types:

  • Simple concerning the unit is regarded as a hot-smoking smokehouse. Products within the chamber are cooked in a high temperature because of the close location of the hearth.
  • More complicated is that the chilly smoking brick smokehouse, in which the products in the room are enveloped in chilly smoke. This is accomplished due to the remote location of the hearth. Passing through many stations, the smoke stinks.

Sexy smoking cooks foods faster in the smokehouse, however, the heat therapy makes them slightly cooked.