Brazier-smoker from bricks with their own hands can be erected under the supervision of a master or even a specialist knowledgeable in stove masonry. Here everything is significant: to pick the right building stuff, to prepare yourself to pound the right consistency of the mortar. Besides the building process itself, it is important for the smoker to locate an appropriate place on the site, to care for fire safety.

Varieties of layouts

Externally, multifunctional smokehouses differ in proportion, complete, shape and different nuances. They resemble a sizable Russian stove. However, this is only a layout. The primary difference between smokers and charcoal grills is exactly in operation. From this depends on what a construction made from brick can do. The more working places there will be, the more extensive the menu for food. The following options can be coordinated at a brick structure:

Smokehouse. The working zone is regarded as the primary, because of the sake of it the erection of a structure made of brick in this case is provided. Indoors there are grates or hooks for repairing the products. At the process of cooking, they’re bombarded with smoke, and get a golden color and odor of smoked meat.

By layout – it’s an open-type grill. Shashlik is cooked here over hot flashes. The sides of the grill are adapted for laying of skewers. It’s the same mangal, but rather of skewers it’s a grill. It’s utilized to bake steaks and other products. The appliance is the same as the dish, but the meals which is being cooked over the grill will be covered with a lid. They’re simultaneously roasted not just at the base, but also at the very top.

Cauldron. To cook pilaf, ukha along with other hot dishes around the flame, you’ll need a separate working place in the smokehouse. It is produced in the form of an oven. Stove is laid not deaf, and using a rounded cutout.

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

The toaster is made with several working places

Of the extra working places in the smokehouse using a charcoal grill can be provided by means of a table along with a sink. They allow you to do washing and cutting dishes without even leaving the position of cooking. Besides functioning places, niches are provided in the brick construction. They’re used instead of cabinets for storing dishwasher, dishwasher, stove fittings.

Besides all of the above nuances, regardless of performance, all smokehouses are divided into two types:

  • Simple concerning the gadget is considered a hot-smoking smokehouse. Products inside the chamber are cooked at a high temperature because of the close area of their hearth.
  • More complicated is that the cold smoking brick smokehouse, in which the products within the chamber are wrapped in smoke. This can be accomplished due to the distant location of the hearth. Passing through several stations, the smoke stinks.

Hot smoking hamburgers foods faster in the smokehouse, however, also the heat treatment makes them slightly cooked.