Hot smoking at home - 28 cooking recipes

Unlike cold smoking, the principle of hot smoking is easier to repeat in an apartment without the use of special equipment. Many of them are described in detail directly in the recipes with step-by-step photos presented in this catalog. Housewives use an oven, a slow cooker, a double boiler, a grill, and an electric grill for this purpose. After all, regular pots, pans and baking sheets. And a small amount of liquid smoke (which was created precisely for such conditions) helps them. And, of course, sawdust from fruit trees, since the smoke from them has a more pleasant smell. However, you can buy special sets of certain or mixed wood species, fortunately they are inexpensive.

If you have the time and desire to build a smokehouse for hot smoking yourself, there are many schemes for this on the Internet. It is very easy to adapt the most ordinary grill or barbecue for it. The only negative is that it can only be outdoors. The active smoking process itself takes no more than three hours. Although the exact time depends on the product. For example, forty minutes may be enough. The most important thing is to maintain the temperature and not allow fat and juices to drain to the bottom, into the smoking sawdust.

The operating principle of a hot smoked smokehouse is the same as a cold smoked one, except for the higher temperature and faster cooking method. To prevent sawdust from burning, they are watered with water. Then they are laid out on the bottom of the dish (an ordinary pan, for example). A grease tray is placed on top. Above it is a grate where products for smoking are placed. Everything is covered with a lid and put on fire. If you do all this in the yard, you will not need to use a smoke exhaust pipe. You can, of course, test the power of a kitchen hood, but this is a risky business - we risk smoking not only the kitchen, but the entire apartment. Lard under such conditions can be ready in a maximum of an hour.