Elena Tim
Home smokehouse with water seal
Home smokehouse with water seal Home smokehouse with water seal Home smokehouse with water seal

Smokehouse made of stainless steel with a water seal (water lock).
Designed for hot smoking of products (fish, meat, poultry, etc.) both outdoors and indoors. The smokehouse is equipped with a water seal, with which you can cook your favorite smoked products right in your kitchen. Pour ordinary water into the odor trap and it completely blocks the ingress of smoke and foreign odors outside. You just need to put the smokehouse on the gas stove and bring the hose (not included in the kit) into the ventilation or just take it out the window. The smokehouse is equipped with a convenient carrying and storage bag. A set consisting of a smokehouse, a bag and alder chips for smoking is an excellent gift for the fisherman and every outdoor lover.
This smokehouse can be used both on gas stoves and electric ones, as well as simply on an open fire.
Production: Russia

Material: Stainless steel aisi 430

Wall thickness: 2mm

Dimensions (l.w.h.): 400 * 250 * 250 (other sizes are also available)

Complete set: Bag- 1 piece, Alder- 1 piece, box- 1 piece, lid- 1 piece, lattice- 2 pieces, pallet- 1 piece

I want right away warn those who are interested in buying such a smokehouse. Here are given the dimensions of the box itself, that is, the internal size, the so-called useful area of ​​the smokehouse, excluding the "ears" of the water seal and handles on the sides. Thus, the real length of the smokehouse will be 10cm. more than indicated., that is, about 50 cm. The same with the height - together with the tube and the handle on the lid, is already 30 cm., and not 25 indicated! I mentioned this only because when looking for a storage space, it is the outer dimensions of this wonderful thing in every respect that have to be taken into account!
The other day I bought myself this wonderful smokehouse! Urrrah!
For two days in a row - I smoke, and smoke, and smoke ... everything! Everything that I could reach! Except .... a dog .... he, for some reason refused to smoke ... such a strange ... but we can be shy .... well, God be with him, he does not want to be a star - no need! Let him walk like that - not a smoked fool! Gee-gee ..
Home smokehouse with water seal

Now I want to share my experiences with you, and, as detailed as possible, tell you about what I got up to and what conclusions I came to.
So, this is what we have:
A tray for collecting fat on low legs, so that it does not lie directly on the smoking sawdust; Two independent grilles; A lid with a pipe for smoke outlet and, in fact, the heroine of my opus herself - a smokehouse, on the stove.
Home smokehouse with water seal

And this is the very gutter of the water seal, where water is poured and absolutely does not let smoke through:
Home smokehouse with water seal

First, we need to salt what we are going to smoke.
Standard brine: For 1 liter of water - 100 g of salt, bay leaf, black pepper. It is recommended to boil the whole thing for three minutes, cool to room temperature and then immerse the food in it. But, since I had a lot of those "products", it took a whole 5 liters of water. Boil it all, and then wait for hours until it cools down - not for me. I just poured half a liter of water into a ladle, added a mixture of 5 peppers, lavrushka, and boiled it. And then in the sink, in cold water, cooled for 5 minutes. In a large saucepan, I diluted salt in cold drinking water and added the contents of a ladle. Thus, it only took a few minutes to prepare the brine.
The first parts of the chicken (wings, drumsticks and thighs) and lard (brisket with strips) got into my experiment. Salted everything together. The chicken stayed in the brine for a night, and the bacon for a day. She put the whole chicken into the smokehouse to check which parts take how long. Unknowingly, I set the time at once for 1 hour and 10 minutes.
Here are the wings:
Home smokehouse with water seal
As you can see, there were so many wings of this time that the bones were bare. But nevertheless, it turned out delicious, such, you know, beer!
The shins of this time were also too much. In my opinion, they are not juicy enough. But the hips turned out - almost the same. But they also need to be kept less!
Home smokehouse with water seal
In general, the result was very pleased, not only me, but also my husband and parents on both sides!
Home smokehouse with water seal
But I drew conclusions for myself on the cooking time of certain products. What I will share with you at the very end of the "smoked" epic.
Now, using the example of smoking chicken legs, I will show you how to prepare a smokehouse for work.
First you need to soak the wood chips for 30 minutes. This is done so that it does not burn in the smokehouse, but smoke. During this time, we will prepare the rest.
The legs were left in the brine for 10 hours. We take them out and dry them thoroughly with paper towels. But it can take a lot of towels, so it is more convenient to use a clean cotton cloth the size of a baby diaper. She can safely wipe off a very large amount of food. Now we leave our dried legs alone, let them be weathered.
Cooking a smokehouse:
We need 3 sheets of foil the size of the bottom of a smokehouse. Cover the bottom with one sheet, shiny side up. This is done not so that it does not get dirty from the burning chips, but so that these very chips can be easily removed from the smokehouse. It is much easier to grab the foil by the edges, remove it along with the burnt contents and throw it into the trash, than to rake out the black chips with your hands. After all, the smokehouse is quite heavy, and you just can't turn it over, trying not to miss the bucket. And why do we need it - to drag the entu bandura! Shaw we, convicts, or what?
Now we take the pallet and cover it with a second sheet of foil, also with the shiny side up. We create sides, in case there are a lot of products in the smokehouse and all the juice and fat will not fit in a low pan.
Home smokehouse with water seal
Actually, these are all preparations!
Now, put the chips in a colander or sieve and shake well to get rid of excess water. We put the chips on the bottom of the smokehouse, covered with foil. For the legs - chips, I took 2 handfuls. Position it so that it is directly above the burners. Since I used only one, but a very large two-row burner, I spread the chips closer to the middle.
Home smokehouse with water seal
Then we install the pallet and on it - the first grate. Now we take our legs and put them in a smokehouse. I did not rub the chicken with any spices. Just lightly sprinkled with pepper from the mill.
Home smokehouse with water seal
My super smoker contains 12 large legs! How!
Now we take the third sheet of foil and, slightly bending it, place it in the smokehouse with the shiny side down, depicting a roof. She just stands, resting against the grate and not touching the legs:
Home smokehouse with water seal
This is to prevent black condensation from getting on the meat and making it bitter. On this very roof, it simply flows down exactly along the walls and the meat remains clean!
We close the lid and pour water into the water seal gutter. There should be enough water for the edges of the lid to sink in by 2-3 millimeters. This will completely block the smoke exit!
Home smokehouse with water seal
Here, our design is completely ready for work.
Home smokehouse with water seal
Now - the most important thing. You can, of course, leave everything like that: turn on the gas, the hood and just wait. But the smoke from the tube does not quite all get into the hood, and in the kitchen, albeit very weakly, there is still a slight smell of smoke. This is how it comes out of the tube:
Home smokehouse with water seal
In the absence of a hose that could be carried from the duct to the hood and hung there on a paper clip, we had to figure out how to get the smoke closer to the hood. The solution was found pretty quickly. They made a tube from the same foil by simply winding it around the thin handle of the mop. We put it on the tube of the lid and pressed the base with our fingers. The foil tube is convenient in that it can be tilted in any direction, thus directing it to the very center of the hood. And it is better to remove the grease filters from the hood itself, otherwise they will stink to death.
Here's what we got:
Home smokehouse with water seal
Well, let's get started! Now the very sacrament of smoking begins.
We turn on the fire to the fullest and mark the time for 10 minutes. It has been checked repeatedly that the smokehouse is well heated during this time. The smoke begins to come out quite intensely:
Home smokehouse with water seal
Now we turn down the fire to medium and time it. During the cooking process, it is better to watch out for the smoke rather than the fire. He shouldn't be too strong. Let it go out on the sly, but it does not stop. I mention this only because the burners are different for everyone and the average fire here is a loose concept. And if you cook on the electric stove, then even more so!
During the smoking process, condensation begins to leak from the bottom of our foil tube. It's okay, just blot it with a sponge and everything.
Home smokehouse with water seal
So, I put it back on 1h 10min. I was reinsured, because the legs were sooo big. It turned out - in vain I was afraid, you can safely clean up for 10 minutes, since some of the legs have bare bones.
Now, after the smoking time has expired, turn off the heat and let it stand with the lid closed for 40-60 minutes. In general, it is recommended to leave the smoked meats until they cool completely. But one hour is the maximum resource of my patience! Therefore ... we carefully open the lid, lifting it from one end so that hot condensation does not accidentally pour onto the table or, God forbid, on our feet. We open the lid, remove the "roof" ..... we are trying to hold OURS, because - moves away from what we saw:
Home smokehouse with water seal
As soon as the legs got on the table, the dogs immediately decided to "die" a little in public! He always does this so that your conscience will torture you! Moreover, it does not sleep, a radish, it is given out by a twitching tail. And this means that at the moment his ginger thoughts are right in the middle of the dish, tenderly hugging a chicken!
Home smokehouse with water seal
So, a close-up section. Look, the chicken turned out to be very juicy, see the juice dripping? And at the same time, not the slightest hint of blood:
Home smokehouse with water seal
Moreover, not only meat is easily separated from bones, but also cartilage. Imagine, I saw it all live! As soon as I took a picture of this piece, I immediately ate it. Because it is impossible to withstand all this!
Home smokehouse with water seal
Within about half an hour, the chicken changes color and becomes darker:
Home smokehouse with water seal
It is believed that smoked meats should lie for some time in the refrigerator, wrapped in foil. Can you imagine this mockery? I also have no idea, so I ignore this cooking point!

The next number in our program will be lard!
It's lying in our brine, have you forgotten? Already a whole day!
Here I will not go into any details, because the principle of preparation does not change. I will only say that I had 4 pieces of lard with a total weight of 1.5 kg. For him, I took 1.5 handfuls of wood chips and smoked for 50 minutes. The result stunned everyone! The skin is soft, tasty, and the bacon itself looks incomparable.
Do not be lazy, pay attention to this beauty!
Home smokehouse with water seal

Well, now, a small still life:
Home smokehouse with water seal

Have a seat on the other side, we will taste together ...
Home smokehouse with water seal

Next, I bring to your attention smoked pork neck steaks!
I had six absolutely wonderful steaks. I usually buy a lot of pork neck. I cut off all the irregularities, they go to other dishes. There remain even ingots, some of which are used for boiled pork, the other part - for steaks. I immediately cut them into a thickness of 1.5-2 cm. I put them in bags and put them in the freezer. I took it out at any time and cook what you want.
I didn’t keep the steaks in brine, but just salt and pepper.
Home smokehouse with water seal
I took 1 handful of chips. Smoked for 40 minutes.
Home smokehouse with water seal
And luck again !!! To say that it turned out delicious ... it's better not to open your mouth at all, so as not to sprinkle with banal platitudes!
Home smokehouse with water seal

The meat turned out juicy, but, in my opinion, too tender. This means that we remove 5 minutes here too.
Here, be curious, what a beauty! And yummyaaa ...
Home smokehouse with water seal

And here the fish arrived! Rainbow trout!
The trout was fresh-frozen and gutted. Only three pieces measuring 25-30 cm were taken for the sample.
The fish was thawed for several hours at room temperature. Then I cleaned it from the scales and smeared it with salt at the rate of 1 teaspoon of salt for 1 fish. I have fine sea salt.It is good because it dissolves on fish and after salting it does not need to be peeled off or washed off. The fish was left in a bowl right on the table for 40 minutes, no more. Then, she simply wiped it from the juice with paper towels, put it on the upper grill of the smokehouse, so that later it was away from the hot bottom, and let it dry for ten minutes. By the way, it is better to grease the grill with vegetable oil, otherwise the fish sticks to it, and, when removing it, it was necessary to push it from below with your fingers so as not to spoil the skin, but the hot juice flowing from the abdomen strove to drip onto your hands, and this is not the most pleasant depression, I must report to you. Licking your hands after that is yes! I got drunk! I was going to smoke for only 25 minutes, so I took more chips - 1 large handful, so that the smoke had time to collect properly. The first 10 minutes, as usual, were spent heating the smokehouse over high heat. Then she turned down the heat, but not as usual - to medium, but made it slow. After all, fish do not like high temperatures, especially those as tender as rainbow trout. The skin may burst. And it is also desirable not to overdry the fish! After some time, before turning off the fire, I literally turned it on again at full power for 30 seconds, again for smoke. All! Leave the fish to cool for 30 minutes in a smokehouse. Then I open it and I can't believe it: the most ordinary-looking, grayish fish has turned into a scribbled beauty.
Check it out!
Home smokehouse with water seal

She became just chocolate! Really, I cooked it ?! She rushed to the mirror to check if they had changed! No, everything is in place! Only the face, you know, is so slightly impudent. Well, of course - another success! You just need to turn up your nose!
The trout turned out to be very juicy and moderately salted. Now I will definitely continue to cook it!
Home smokehouse with water seal

Take a look more here:
Smoked ribs, turkey and pork shank
Smoked halibut, salmon and catfish

Let's summarize:
Cooking times for the above products: Keep in brine:

Chicken wings - 35-40 minutes depending on size; - 3-4 hours
Hips - 50-55 min. - // - - 6-8 hours
Shins - 40-45 min. - // - - 5-6 hours
Legs - 55-60 min. - // - - 10-12 hours
Lard (brisket) - 50 min. -//- - 24 hours
Neck steaks - 35 min. - // - ---------
Rainbow Trout - 25 min keep in salt for 40 minutes.

Phew! Like, she wrote everything. Anyone interested, you are welcome. Let's share recipes and experiences. And also "delicious photos" to tease each other, causing profuse salivation! Especially looking at night!

Scarlett
Well Lenuska !!!!!!!!!!!!!! Well I had supper !!!! And you again ?? I HAVE A CAPTILY !!!!! (and this despite the fact that the mothers-in-law have a stationary !!!)
Mar_k
Oh, how delicious everything is! Already drooling! And so I will ask, by the way - what is the price and where is this bought ?!
Elena Tim
Quote: Scarlett
Well I had supper !!!!
Tasty, yes, Tanyukh? While I was sorting through the pictures, I spit out all by myself, despite the fact that all this is in my refrigerator!
Olya_
Oh, Lenus did such a job, well done. : girl_love: It was very interesting to read.
Mar_k
The dog's eyes are so compassionate, and they say: 'do not share with me!' ... Did you even feed the dog with goodies? otherwise I will complain to the Society for the Protection of Animal Rights !!!
Creamy
All! The market for selling smokehouses will collapse! And advertisers and copywriters will die of envy. Bravo, Lena! : bravo: The culinary and literary parts of the poem are excellent!
Elena Tim
Quote: Mar_k
Oh, how delicious everything is! Already drooling! And so I will ask, by the way - what is the price and where is this bought ?!
Marish, here is the store and the price:
🔗
marlanca
Elena Tim
Lenok, congratulations on the opening, from what I saw in a swoon ... .. super cool of course ... and the food can just choke on saliva ... especially when you see meat on the break ....., smart girl that decided on opening a topic !!!!
Tillotama
Lena can’t scoff at night !!! So everything looks deliciously beautiful. The story about the foil tube just killed me on the spot !!! All ingenious is simple!
Thanks for the report - song!
Elena Tim
Quote: Creamy
The culinary and literary parts of the poem are excellent!
Alechka, thank you very much, I tried!
Elena Tim
Quote: marlanca
Lenok, congratulations on the opening, from what I saw in a swoon
Thanks a lot darling! I myself faint ... From fatigue.
Mar_k
Quote: Elena Tim

Marish, here is the store and the price:
🔗

I want everything! I will slowly sharpen my husband's brains! So that it is ripe by autumn !!! And then I have already exhausted the limit!
Elena Tim
Tillotama, thank you !!! As for the straw, it is, as Zadornov says: "An inquisitive Russian mind!" Two whole heads worked on this, they would not have come up with it yet!
Rarerka
Linen, I choked with saliva ..... Have you thought to write culinary books?
And you seriously took up smoking! Respect-a-a-ayu
Now boom to digest information and think about how to respond
Mar_k
I probably can't stand it until autumn !!! I will give it to my husband for his birthday !!!
marlanca
Elena Tim,
As soon as the legs got on the table, the dogs immediately decided to "die" a little in public! He always does this so that your conscience will torture you! Moreover, it does not sleep, a radish, it is given out by a twitching tail. And this means that at the moment his ginger thoughts are right in the middle of the dish, tenderly hugging a chicken!
Home smokehouse with water seal
Flax is not a photo - it is a masterpiece ... I have never seen a dog lying so calmly when there is meat on the table ... especially a spaniel ...
Mar_k
Quote: Elena Tim

Marin, show him the pictures, he will run to buy! As soon as he hears "Lena Tim", he will start hiding! You read my opuses to your own, if I'm not mistaken?

I read everything, we got lost together !!!
Elena Tim
Quote: Rarerka
Now boom to digest information and think about how to respond
Come on, Lyudok! I will look forward to your recipes. You are in this business with us - doc!
And thanks!!!
kubanochka
Lenuska! That's so beautiful!
Now I will ask you with my smokehouse on the topic, can I? Although I have it electric, the essence does not change from this.
Special thanks for the idea to cover the product with foil (3rd sheet).
Elena Tim
Quote: marlanca
Flax is not a photo - it's a masterpiece ... I've never seen a dog lying so calmly when there is meat on the table ... especially a spaniel ...
Aha, wait! He lies quietly, ha! Yes, even 30 seconds before the frame, he rode like a horse. Ten times she stepped on him and was brutally beaten! And he lies because he plays the fool. He always does that. You have not yet seen him leaning exhaustedly on the closet, like - there is no strength to sit straight out of hunger! Or he will sit next to the table and not look directly at you, as all normal dogs do, but lowers his head low and low, almost touching the floor with his ears. This picture, exhausted by the eternal hunger of a creature, must be seen!
Elena Tim
Thank you, Lenochka, join, of course! Let's monkey with each other!
RybkA
Class! My husband has been looking at this for a long time. The other day I showed the same one at Epicenter, we have it 230 cu. Ie, but said that it was expensive for the consumer quality. I appreciated yours, said that the thickness of 2mm is what you need! And in the Epicenter only 1mm, this is not enough, you need at least 1.5mm. In general, I found an accomplice in his face)))
Elena Tim
Quote: RybkA
And in the Epicenter only 1mm, this is not enough, you need at least 1.5mm
Hi Lenus! You know, he's absolutely right. Knowledgeable people say that the thickness of the steel should be at least 1.5 mm. Better yet, two! Well, I obeyed. And she did the right thing. Do you know why? But because we have such a grill ... Forester, or whatever it is right? So, the wall thickness is 1mm. While he is cold - handsome! But one has only to warm it up, for which it, in fact, was created, so it SO distorts it, uuuuuu, literally with the letter Zyu! You don't know where to stick the skewers. And even the barbecue grill does not help. The whole shikis-nakis also lies. So, I had no doubts about the thickness. True, 2mm makes the whole structure much heavier, and the smokehouse is really heavy. But it’s better than sit and be afraid that it will be twisted and the water seal will open! Here it will be full of seams!
Tillotama
Elena Tim, but tell me what a water seal is - how does it work?
and where then to get the chips when they run out?
Gallla
Review SUPER !!! Everything is laid out and shown on the shelves! Thanks to such posts as your purchase of this or that device, it is easy to decide THANKS again for this work done. And as for the appearance and taste, I would rather not say anything, I myself just bought a smoker and accumulated a calf, drumsticks and mackerel. It's just BALDEJ !!!

Quote: RybkA

The other day I showed the same one at Epicenter, we have it 230 cu. Ie, but said that it was expensive for the consumer quality.

I'll put in my own five kopecks. Itself "got sick" with the smokehouse for a long time, but I wanted to cook at home in the kitchen or balcony. Therefore, I dug where I could. Here is such a smokehouse with a water seal 🔗 the price does not seem to be biting, and in the video on YouTube I saw them in practice, both in the kitchen and in nature. But I have an electric stove, so I was looking for something else. Only the day before yesterday I bought myself this little smoke https://Mcooker-enn.icdself.com/in...on=com_smf&topic=168881.0 VERY happy! , has already left a review there.
Gallla
Quote: kubanochka

Although I have it electric, the essence does not change from this.

If it's not a secret, what is the name of your smoker?
Natalishka
Elena Tim, Is the smokehouse very heavy?
Elena Tim
Tillotama, take a closer look at the smokehouse. In its upper part, a wide gutter runs along the perimeter. When you close the lid, it fits right into this groove. Water is also poured there. And the very edges of the lid are under water. Thus, since there is no air, there is no smoke either. The water layer does not let it through! This is a water seal or a water lock.
Elena Tim
Gallla
Gal, thank you very much for such a review! I am very pleased!
Only now I do not quite understand. Do you cook in stainless steel pots on your stove? If so, then such a smokehouse, like mine, is very suitable. She, in fact, what's the difference, what to bask on ?!
I've already seen your smoker. I liked it. She's so neat! What about the smoke? Doesn't miss much?
Cvetaal
Helen, congratulations !!! I am in admiration, I have navayla such deliciousness-beauty, I cannot take my eyes off I will also eat in your Temko with my electric one, can I? Now two salmon tails are smoked. I also moisten the chips, smoke them in two steps for 20-25 minutes on "cold smoking" with the obligatory replacement of the charred chips with a new portion. It turns out a truly smoked taste, the one that suits me. (Smokehouse Brand)
Elena Tim
Quote: Natalishka
Elena Tim, Is the smokehouse very heavy?
Natasha, they are of different sizes. But mine, given its size, is really heavy. I think there are ten kilograms!
Elena Tim
Quote: Gallla
If it's not a secret, what is the name of your smoker?
Gal, it's not called whatever. It's just ... something like "Universal stainless steel smokehouse with a water seal." Something like that. It's just that my husband threw a smokehouse bag onto the mezzanine, and on it, in a transparent case, a piece of paper with all the information. Getting it from the mezzanine to read is not realistic. But on the site where I ordered it is called, as I wrote, only without the word "Universal".
Elena Tim
Quote: Cvetaal
Helen, congratulations !!! I am in admiration, I navayla such deliciousness-beauty, I can't take my eyes off I will also eat in your Temko
Svetulek, for God's sake! Graze as much as you like, I will only be glad! Fortunately, we have a vast pasture here! I hope that soon there will be more recipes. Well, I, for my part, will try too hard!
Gallla
Quote: Elena Tim

Gallla
Do you cook in stainless steel pots on your stove? If so, then such a smokehouse, like mine, is very suitable. She, in fact, what's the difference, what to bask on ?!
I have already seen your smoker. I liked it. She's so neat! What about the smoke? Doesn't skip too much?

Yes, of course, I cook! :) It's just that in the reviews they use a gas stove or a brazier everywhere, so I thought about it.

My smoker is very pretty. Smoke does not let through, the smell is barely.She has such a lock on the handle - if you open it, smoke will come out, if you close it, there is no smoke. The design itself is somewhat reminiscent of medical sterilizers for syringes, the lid snaps into place. As long as I'm happy
Svettika
Elenochka, thank you so much for the detailed report on the smokehouse! And the pictures are just super, cause incessant salivation! The chicken, the meat, and the salko look so appetizing! Complete flight! Thanks again for the work done and the demonstration of the goodies!
Elena Tim
Svettika
Svetul, thank you very much! I tried as hard as I could! And I will be glad if this information is useful to you someday. Well, it won't come in handy - at least just admire the goodies! Isn't it?
Viki
Flax, a question for "filling":
400 * 250 * 250 - no
There are 400 * 280 * 280 and 550 * 320 * 280
Actually the question is - WHAT TO DO?
Elena Tim
Vikul, are you already starting straight? So make it out?
Take the first one because the second one is soooooooooooooooooooooooooooooooooooooooooowered! God forbid! You can't tear it off the floor. It's good that you reminded me about the size. I forgot to mention this detail. I'll add it. But I’ll tell you right now, for the great pull, so to speak, for the invaluable help provided. Vic, in my 40 cm - it's just a box, not counting the "ears" of the water seal and handles. And the height is also only of the smokehouse itself, excluding the tube and handle on the lid. That is, it is the usable size indicated. Thus, the real length is 10-11 cm longer than indicated. So keep that in mind. Yes, and also pay attention to the thickness of the metal !!!
Viki
Quote: Elena Tim
Take the first one because the second one is soooooooooooooooooooooooooooooooooooooooooowered!
Yes, Len, you're right! While I was waiting for your answer, I danced around the slab with a centimeter.
The first thought was - I have a tiny one, I need more. And then the understanding came that "more" and "wow, how big" are not the same thing.
Viki
More questions: when I opened it - what's in the gutter? Have some water? Does it need to be collected with a sponge or is there some kind of drainage option?
Elena Tim
Quote: Viki
I have a tiny one, I need more.
Vikus, bigger than tiddly - it's clearly not mine! She's really big! And if 55 .... then Irk's dog will fit in there! So count on. Well, three centimeters plus my height and depth, it's still here and there, but more .... oh know!
kil
Do you want a little show
Home smokehouse with water sealHome smokehouse with water sealHome smokehouse with water seal

Then I'll erase the pictures
Viki
Len, I asked about the water seal ...
Elena Tim
Quote: Viki

More questions: when I opened it - what's in the gutter? Have some water? Does it need to be collected with a sponge or is there some kind of drainage option?
Oh, sorry, Vikul, I missed it. And now I barely found it.
In the gutter, water does not boil away, only slightly evaporates. Therefore, by the end of smoking, it is there. There is no plum. I just dab it with a sponge. It's not long, believe me. Well, five times you dip a sponge there and everything is dry!
Elena Tim
Listen, Vic, can you look for less? Less than these 28 cm. Here twenty-five is an African horse, and 28 ... You don't really look at the picture. There, my smokehouse does not seem so huge just because I have a large stove - a five-burner 72 cm long. So the smokehouse, it seems like, against its background, is not so big. But twenty eight ... I don't even know ...
Viki
Quote: Elena Tim
Well, five times you dip a sponge there and everything is dry!
Thank you! The truncated is understandable.
External dimensions are as follows. Internal dimensions (sort of like) 35 and 26. I need to clarify ...
Elena Tim
"Internal dimensions" you mean the box itself, right? Then you need to measure the distance from the hotplate to the hotplate. I just don't know if you have the same big powerful burner as I do, which will pull the heat of all this bandura. If not, then the smokehouse must be placed on two burners, and therefore, they should not look out from under it. Otherwise, they will only scald along the edges. Oh, I feel that you will soon send me along with my advice ...
Viki
Measured. And on one powerful stand in exactly, and on average in power two, and even on the grill should be. Disgrace ... not one "against" .....
Elena Tim
What a charm! Well, just super, Vikul! The case is small!

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