Smokehouses for smoked fish or meat lovers who spend their weekends in the sauna, in nature, in the countryside, hunting or fishing. Fresh, hot or cold smoked mackerel, bream, plaice, salmon, chicken or mutton will be an indispensable meal for family or friends - everyone will be on their toes!
Smokehouses takes about half an hour to set up, but there's no doubt that the aroma of the smoke and the taste of the food are worth the effort. In fact, when you want more varied, grilled food, you can also use the smoker as a regular barbecue. It is also worth being aware that it is more difficult to control the temperature when smoking or frying food, so the frying/smoking process should be supervised.
Probably the most frequently heard professional advice is to take care of your fuel supply. If you plan to smoke as well as bake, buy a few bags of charcoal, wood chips, compressed or regular briquettes. There is no shame in being careful!
Smokehouses
require at least a minimum of maintenance. Cleaning the ash is the most common, but you also need to scrub the grates and the body itself - depending on how often Smokers
are used.
