High-quality smoking is not possible without the use of special equipment. Today on the market there are whole lines with smokehouses that work on different principles. In particular, models with smoke exposure, units with heat treatment, etc. are common. Each family of the manufacturer also contains an electric smokehouse, which is convenient for use and can be used at home. However, there are universal devices, the mobility of which allows you to process products both outdoors and indoors.
Key selection criteria
To begin with, the orientation 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 one-time cooking of 2-3 kg. In more developed versions, a load of up to 10-15 kg is assumed. But it is important to consider that volume is directly related to compactness and mobility. That is, a massive construction will be difficult to take on a picnic.
The next 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 volume, such an electric smokehouse can fulfill its function both in 2 minutes and in 30 minutes - provided that it is filled to the maximum.
Hot or cold smoked?
Structural parameters are usually oriented either on one of the types of smoking, or on their combination. Hot processing involves thermal exposure to the product at a temperature of about 90 ° C, and cold smoking is carried out at 20-25 ° C. In both cases, the cooking time can vary from several hours to a week or more. However, cold smoked electric smokehouse allows to speed up this process. This cooking technique is more difficult in technical implementation, but the result is justified. In this design, it is assumed that the chimney can be connected to an exhaust system in the kitchen, which allows the unit to be used directly in the apartment.
Still, most models provide only the implementation of hot smoking. This applies to mobile devices with a classic design. The advantages that an electric smoked smokehouse possesses include high cooking speed and ease of use. Such installations do not require the installation of special smoke generators and in just a few minutes they give out the finished product.
Functional Requirements
The latest models of such equipment are electronically controlled with temperature sensors. In some ways, such devices resemble the operation of ordinary stoves - the design also provides a panel with buttons and knobs with which the user sets up the equipment. The most complex device have devices for processing cold smoke. In this case, the electric smokehouse may provide for a separate operation of the chamber or smoke generator. Such a combination, for example, allows you to use the main camera 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 the equipment with auxiliary devices. 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 to remove smoke. To do this, use hoses, pipes and connecting fittings.
Manufacturers and prices
The initial level of household electric smokehouses is well represented in the Greentechs and Muurikka ranges. These models are small in size, decent functionality and optimal performance. These are neat appliances worth about 4-5 thousand rubles, which are suitable for indoor use. If you need a multi-functional and productive electric smokehouse for the home, then you should turn to Anuka products. In this case, we are talking about models with smoke generators that cost around 10 thousand rubles. If regular cooking is planned through large-scale smoking, units from Kocateq and Landmann will come to the rescue. A feature of such products is the possibility of continuous work with large quantities 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 a place for massive construction, and he is ready to put up with the additional costs of energy consumption.
Conclusion
The smoking process can be performed in various ways. The simplest include the use of conventional metal gratings and barbecues, for working with which you can not do without making a fire. A smokehouse for an apartment with electric power works on approximately the same principles, 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 a high smoking rate, which at the same time does not impair the gastronomic characteristics of the product. And the main advantage of electric smoke is the possibility of operation at home - not even on the balcony, but directly in the kitchen.