Homemade high voltage statistical generator for a smokehouse. The laws of physics in the service of cooking: making a convenient electrostatic smoker. Which high voltage source to choose

As you know, smoking is one of the methods of preparing meat and fish products by heat treatment.

Smoked products have an excellent aroma and, due to the effects of bacteriostatic substances in smoke smoke, are stored for a long time.

There are two types of smoking - cold and hot. Hot, as the name suggests, is characterized by the temperature of the smoke with which the products are processed - it is 45-120 degrees Celsius. This method takes several hours, after which the products are ready for consumption.

With cold smoking, the smoke temperature is 19-25 degrees Celsius and this method can take up to several days.

One way to speed up the smoking process is to ionize smoke particles using electric current.

Electrostatic smoking is also available at home. A smokehouse with electrostatics can be purchased, the price varies from 10 to 90 thousand rubles, and the characteristics also differ.

You can also make such a unit with your own hands, and in this article we would like to dwell in more detail on a homemade electrostatic smokehouse.

Electrostatic smokehouse and its operating principle

First, let's figure out how an electrostatic smoker works in order to understand what components we need to make it.

The smokehouse has a smoking chamber in which products are suspended vertically. Products are hung on hooks for greater contact with smoke.

To produce smoke, a smoke generator is used, and the fuel is either briquettes specially designed for this purpose, or ordinary wood, less often sawdust. Smoke enters the smoking chamber. At the entrance to the smoking chamber, smoke passes through a grille connected to the positive pole of a high voltage source. The voltage required for smoking is 20 kV at constant current.

Products in an electrostatic smokehouse are hung on hooks connected to the negative pole of the same source. Passing through the positive lattice of smoke molecules, electrons are released, and the smoke undergoes ionization. Smoke ions rush to the negative pole under the influence of an electrostatic field, intensely affecting the products, which speeds up the smoking process.

The chamber for electrostatic smoking is equipped with a chimney to remove excess smoke and to avoid excessive smoke in the chamber.

Thus, the electrostatic field accelerates the natural process of penetration of smoke molecules into food molecules, which in turn significantly reduces the cooking time of the product. Due to this, electrostatic smoking is gaining popularity in industrial production.

Publisher: KTTM "Russian Craftsman"
Size: 13.8 Mb
Format: pdf
Pages: 28 pcs
Year: 2010
Language: Russian
Description: The publishing house "Russian Craftsman" in this third issue of the magazine "Home Practitioner" describes the design of a homemade electrostatic smokehouse for accelerated cold smoking of products at home.
The brochure contains all the necessary detailed drawings for self-assembly of a cold smoked smokehouse.

This cold smoking installation consists of the following components:
Cooler- a device for a smokehouse that sweetens the heat of the smoke with the help of plates.
Smoking chamber- is a welded smokehouse box with a hole for the chimney.
High voltage unit- a control unit for all processes in the smoking chamber using electrical devices (heating heater, etc.).
Moisture collector block- is a tray for collecting moisture and fat from smoked products.

Electrostatic smokehouse.

The electrostatic smokehouse is designed for accelerated cold smoking of products at home. Composition, principle of action.

Smoke in the smokehouse is generated due to the thermal effect of a tubular electric heater on wooden blocks placed on the smoke generator tray. Next, through the hole in the cover pos. 12 smoke rises into the cooler cavity, losing some of the heat on the plates pos. 29.30; passes through the mesh of the explosive block, receiving a positive charge, and enters the smoking chamber. In the chamber, the products are placed on hooks pos. 62. connected to the negative pole of the explosive source. Positively charged smoke particles are attracted to the product and settle on it. Excess smoke is removed through a hose connected to the chimney.

The control unit (CU) provides the supply of alternating current with a voltage of 220 V to the heating element; generates direct current with a voltage of 20 kV; ensures the required smoke temperature in the smoking chamber (>35C°) due to periodic shutdown of the heating element. The indication on the unit panel allows you to determine whether the high voltage is turned on: whether the heating element is heating or cooling. Using the control unit, it is possible to set a smoke temperature threshold in the smoking chamber (SC). BB - the electrostatic smokehouse block is mounted on the CC from above (due to its own weight) and is connected to the control unit using a detachable connection (plug - socket). The heating element has a similar connection to the control unit. The smoke generator is located on the right side of the frame (item 1). Cover pos. 12 is welded on top of the frame and is designed to orient the smoke flow into the cooler and from the cooler into the smoking chamber. Tray pos. 13 is intended for placing wooden chocks, box pos. 15 serves to partially absorb the heat flow and collect burnt particles. Bottom screen pos. 16 is welded into the frame flush with the corner flanges and serves to partially absorb heat. Upper screen pos. 18 serves to prevent smoke from escaping outside. Pos. 13, 17, 18 are attached by welding to the shield pos. 19, outside of which an insulating shield pos. 20 with a handle pos. 21 is fixed. The heating element is fixed using pos. 22, 23 in the rear right part of the frame. Guides pos. 17 serve to ensure the movement of the box back and forth when placing wood in the tray.

Cooler designed to provide cooling of the smoke flow due to heat absorption by plates pos. 29, 30 and due to energy loss when turning the flow by 180°. The cooler is a welded box with a partition, pos. 31, dividing it into two compartments. The plates are secured in each compartment using bolts pos. 33. 34 and bushings pos. 32. During operation of the electrostatic smokehouse, the cooler is installed in the water seal body, pos. 24, filled 2/3 with water to prevent smoke breakthrough. The body pos. 24 is welded on top of the cover pos. 12, a tap pos. 39 is installed to drain the water. A water seal is used to make it easy to remove the cooler to clean it from soot

Smoking chamber It is a welded box, in the lower part attached by welding to the frame pos. 44. The smoke outlet is welded to the left wall of the chamber. The KK is attached to the frame with MB screws. The joint between the shelves of the frame corners and the frame is filled with sealant. The high-voltage unit is located on top of the smoking chamber. Sealing is ensured by a gasket pos. 50, glued into the space between the insert pos. 48 and the frame pos. 49, which in turn are fixed to the cover pos. 47. At the bottom of the insert there are 4 brackets, pos. 52. on which the products to be smoked are secured using hooks pos. 62. The staples pass through the insert and the cover and are connected from above by plates pos. 53. The minus explosive source is supplied to the staples. The plus of the source is fed to the grid pos. 5 7 through the high-voltage wire passing inside the racks, pos. 57. The racks are attached to the insert using ties pos. 54, screws pos. 63, screws pos. 78. The explosive source is located inside the housing located on top of the cover, pos. 47. The body consists of walls pos. 59. 60 (diagrams and drawings are in the file) and covers pos.61. The housing of the explosive source is secured using brackets pos. 58.

Moisture collector block designed to collect moisture and fat from products in the smoking chamber. It is a tray pos. 65. welded to the shield pos.66. The shield is attached to the frame using MB screws, sealed with a gasket pos. 68.

Manufacturing of electrostatic smokehouse parts, assembly.

Manufacturing begins with the selection of materials. In extreme cases, stainless steel can be replaced with ordinary steel, but in this case the corrosion resistance of the parts (given the small thickness) will not be high. Fiberglass can be replaced with textolite, getinax; parts of the explosive source housing can be made of plexiglass. Wooden racks pos. 55 can be replaced (this will be much better) with a textolite or fluoroplastic tube with a wall thickness of at least 3 mm. Fiberglass can be replaced with ordinary fiberglass; before use, be sure to calcinate both of them in order to remove fusible binding materials. The grounding wire is at least 8 mm in diameter and must be connected only to a cleaned heating pipe.

Frame welded according to drawing item 1 from corners and strips. Clean the seams thoroughly to ensure a tight fit of the hinged parts. The threaded holes are marked according to the corresponding mating parts. Screens pos. 4 and 16 can be attached directly to the frame.

Smoke generator. First of all, the shields of pos. 19, 20, 22, 23. The holes in the frame are marked using the panels, positions 22, 23. Box pos. 15 is bent from sheet steel according to the drawing: the main thing is that it fits into the frame with minimal side gaps (item 6, item 1). The tray is also bent from a steel sheet; before bending, holes are drilled in it; After bending, the joints are welded; the seams may not be airtight. After making pos. 18 boxes and a tray are welded to the panel pos. 19. The screen pos. is welded end-to-end to the box and to the shield. 18. Guides are cut out of the strip, welded to the corners of the frame, and the ease of movement of the assembled positions is checked. 13. 15. 18. 19; If necessary, the guides are filed down and their final fastening is carried out. Then connect the shields pos. 19. 20 and handle pos. 21. Cover pos. 12 is cut out of the sheet, the windows are cut out with a chisel, straightened, hole 05 is drilled during final assembly. The cover is welded into the area specified in clause 10, pos. 1, so that its left edge does not interfere with installation of the KK frame, pos. 44, on the frame. To do this, the frame is welded in advance according to the drawing, holes are drilled in the frame along the holes of the frame; after this the cover pos. 12. The water seal body is welded from “U”-shaped profiles, which can be bent independently. The body pos. 24 is welded on top of the cover pos. 12, then the crane pos. 39 crashes into it. so that the frame pos. 1 did not interfere with the installation of the tap.

Cooler. It is made in the form of a separate assembly unit, is not attached to anything, and is held in the body, pos. 24, under the influence of its own weight. The cooler body is welded from the walls of pos. 25. 26 and covers pos. 27. The plates pos. 29. 30 and bushings pos. 32; a partition is cut out of the sheet and glued to the walls, pos. 25. Then a handle is welded to the walls of pos. 26; and according to the drawing, the plates are installed in the cooler. During manufacturing, pay attention to the absence of burrs on the cooler parts: when cleaning them from soot, you can get injured. The smoking chamber is welded from the walls of pos. 40+43, using frame pos. 44, then the camera box is welded to the frame pos. 44. The chimney is welded into the left wall of pos. 43 (diagrams and drawings are in the file), protrusion into the chamber is no more than 1 mm.

Moisture collector block located in the frame pos. 1 under the smoking chamber. Tray pos. 65 is cut out of a steel sheet, bent into the shape of a box, and the walls are hermetically sealed. Then the tray is welded to the shield, position 66; the handle pos. is welded to it. 67. This part of the electrostatic smokehouse practically does not heat up, so thermal insulation is not required. To seal the joint between the shield and the frame, a gasket is installed, pos. 68.

BB - block is the most complex assembly unit of an electrostatic smokehouse, located on the smoking chamber. Pos.47. 48, 49 are cut out of fiberglass, the holes in them are drilled together. Racks pos. 55 made of birch bars, on the outside of each there are grooves for the passage of B B wires. The racks are fastened together with screws. The mesh is cut to size from ready-made (stainless steel), it can be made from a stainless steel sheet with the maximum possible number of holes with a diameter of 3-4 mm. Staples pos. 52 are also made of stainless steel, as are the hooks pos. 62. The assembly of the explosive block begins with securing the mesh to the racks (a wire is threaded into the racks in advance) using pos. 56. 54.Then the racks are secured to the insert pos. 48 using pos. 54. After this, brackets pos. 47 are secured to the cover. 58; the insert is attached to the lid using brackets pos. 52 and plates pos. 53; the frame is attached to the cover using M5 screws: gasket pos. 50 is glued with sealant into the groove between the frame and the insert. Handle pos. 51 is installed after electrical installation of the explosive source. Attach the resulting structure to the smoking chamber - check that the walls of the chamber fit into the groove where the gasket is installed: if necessary, straighten the chamber. Then the walls of the positions are welded to the frame. 5,6,7 and begin manufacturing the control unit. The electrical installation inside the unit is hinged; the board with elements can be secured with a corner on the base of pos. 69. The body parts of the control unit are cut out according to the drawing; through the holes in pos. 69 cut threads in the frame; During installation, select a place to mount the thermistor R1. The control unit housing contains the thermal stabilizer circuit (A2) and the control elements of the electrostatic smokehouse. The basis of the thermal stabilizer circuit is the K521SAZ comparator. The output load is controlled by the emitter output of the microcircuit. Indicators of operating modes of the thermal stabilizer are VD3 LEDs. VD4. When you turn on SA1. if the heating element is not connected (or is burned out), both LEDs light up: during normal operation, the glow alternates: when the heating element heats up, VD3 lights up (thyristor VS1 is open); when cooling (the thyristor is closed), VD4 lights up. The temperature threshold is adjusted using resistor R5; For optimal operation of an electrostatic smokehouse, it is necessary that the heating element turn off at a temperature of 35°C. the adjustment is made according to the heat of the human body (leads R1 - do not touch!). After assembling and setting up the circuit, the base of pos. 69 is installed on the cover pos. 12. drill a hole for Rl, fix R1 at the base with a drop of sealant like this. so that it protrudes beyond the cover pos. 12 (inside the frame) by 3-4 mm. Then the side panels are attached to the cover pos. 74 using pos. 77; sockets pos. are attached to it. 76. Attached to the base using pos. 71 front and back panels; The final electrical installation is carried out and the cover with side panels is secured with screws to the corners of pos. 71. Shields pos. 22.23 with heating elements are attached to the frame. The explosive block is installed on the cover, pos. 47. A car coil is used as a step-up transformer. It may have a damaged case or permitted contacts. In the reel body, make a shallow cut along the side with a hacksaw, carefully remove the plastic neck and, together with it, remove the reel itself from the oil. The wires of the windings are carefully separated from the neck, excess oil is removed from the windings with a rag, the coil is dried, the side walls of the explosive source, pos. 59,60, are fastened to the brackets pos. 58 with screws and the (hinged) explosive source is installed inside the resulting box. After installation, connect the HF source to the network through the control unit. check for the presence of high voltage by bringing a strip of tissue paper, folded in the shape of the letter “L” (length 30-40 mm) on a wooden rod, to one of the electrodes (to the bracket or grid). The divergence of the stripes indicates the presence of high voltage. After this, the cavity of the explosive source is filled with sealant; close the lid pos. 61 and secure it by bending the brackets pos. 58 Install the handle pos. 51 (diagrams and drawings are in the file). After installing the elements of the electrical circuit, use a megger to check the insulation resistance of the brackets and mesh relative to each other; heating element findings relative to the frame. The resistance must be at least 50 MΩ. A bottom with a gasket is attached to the bottom of the frame.

Preparing the electrostatic smokehouse for operation, operation.

Place the electrostatic smokehouse on a flat surface, put a rubber-fabric sleeve on the chimney and take it out the window. Ground the smokehouse. Install the cooler, fill the water seal body with water to 2/3 of the volume. Having pulled out the explosive block, hang the hooks with the product on the brackets, and lower the explosive block into the chamber. Connect the BB unit and heating element to the BU sockets. Pull out the smoke generator tray and pour into it an even layer of wood fragments (alder, apple, cherry) no larger than 10 mm in size. Connect the electrostatic smokehouse to the mains, turn on the “Network” toggle switch, and after 3 minutes turn on “High”. The smoking cycle at full load (8-10 kg) lasts 2-2.5 hours. At the end of the process, turn off “High”: turn off the “Network” toggle switch, after 3 minutes remove the BB block with the product. During the smoking process, check the presence of wood in the smoke generator every 30 minutes, while turning off “High”. Visual control of the readiness of the product is carried out only when the “High” toggle switch is turned off. At the end of the smoking process: turn off the power to the electrostatic smokehouse: wipe the brackets of the explosive block, remove the moisture collector block, drain the liquid (if any) from the tray: shake out the ash from the smoke generator tray; remove the cooler and drain the water from the water seal; dry the shutter with a rag. Maintenance of an electrostatic smokehouse includes periodic (depending on the intensity of operation) cleaning of soot from the internal surfaces of the cooler, brackets and mesh of the explosive block. the inner surface of the smoking chamber. To clean the cooler, it is disassembled and the body cavity and plates are cleaned separately.

Artem Shavelsky

A A

A do-it-yourself electrostatic smokehouse will simplify the process of preparing smoked products, while the homemade device will not spoil the quality of the finished products. The smoking apparatus is quite popular; it is found in industrial enterprises, in suburban areas, in cottages and apartments.

There are 2 types of smoking devices - classic and electrostatic. The taste of the products is the same, the only difference is in the way the devices work. The difference in the devices lies in the presence of a high-voltage unit in the electric smokehouse, which is responsible for increasing the speed and depth of smoke penetrating into the food. Thanks to electrostatics, the rate of smoke diffusion increases, which leads to a reduction in the cooking time of smoked meats to several hours. It may take a week or more to get finished products in a classic smokehouse.

The smokehouse has its pros and cons. The advantages of an electric smokehouse include ease of operation and small dimensions of the device. The smokehouse weighs no more than 10 kg, which makes it possible to use it even in a small apartment on a balcony or in a garage. The smokehouse is made of stainless steel, making the device safe. A serious disadvantage of smokehouses is their high cost, but you can create the device yourself from scrap materials that can be found in the garage.

Principle of operation

The design of the electric smokehouse includes the following components:

Base made of dielectric, plastic or wood;
Electrostatic mesh suspension made of steel, copper or brass;
Smoke generator (smoke regulator);
Flue flow cooling system.

The operating principle of the electric smokehouse is as follows. Products must be hung on hooks inside the chamber. In the smoke regulator, smoke is produced using sawdust. After the entire chamber is filled with smoke, the electrostatic field begins to operate and the smoke is ionized. This smoke, directly passing through the positive voltage grid, is charged. The ions enter the workpieces, which are placed on the negative pole, evenly along the entire length. While the unit is operating, excess smoke is removed through the chimney. It usually takes from 30 minutes to several hours to prepare food. After processing the products, the voltage is turned off, the smoked meats must be ventilated for 6-12 hours and placed in the refrigerator or cellar for further maturation. The smoked product can be consumed within 3-4 days.

Operating rules:

Maximum temperature threshold 25 degrees Celsius;
Humidity less than 70%;
Do not touch food placed in a smokehouse that is plugged in;
Compliance with safety precautions when working with electrical equipment (do not get it wet, remove flammable elements, etc.);
Products cannot be hung next to the body and with each other; it is better to leave small gaps between the pieces;
Insulate live components;
Do not plug in the device when laying wood chips and products;
The structure itself should be located on a non-conductive, dry base (preferably on a rubber mat).

Types and classification

When transferring is possible, the following are highlighted:

Portable;
Stationary;
Folding models.

By purpose:

Household devices;
Industrial for manufacturing companies.

By heat treatment - cold, hot and semi-hot smoking.

Main types of cold smoked smokehouses:

With smoke regulator;
With water lock.

Classification:

Digital smokehouse. Sawdust is placed in the device, cooking parameters are set, the device executes them and turns off automatically. During operation, you can monitor and regulate actions. The device is intended for apartments and country houses.
Stovetop smoker. The stove acts as an electric heating element; the smoke should be discharged through a pipe into the ventilation hole. The device is sealed and fully equipped. Suitable for restaurants, cafes.
Smokehouse for an apartment. A small-sized device equipped with all the necessary functions. The maximum weight of loaded goods is 3.5 kg.

DIY electrostatic smokehouse

At home, using improvised means, you can only assemble an electric smokehouse for preparing cold smoked products. The general diagram is shown in the figure:

For self-assembly you will need:

Transformer TDKS;
Resistor up to 7 kOhm;
Transistor TE863;
Insulating cable;
Dielectric insulating rings;
Mesh made of steel, brass or copper.

This device is used for one-time loading of products weighing less than 6 kg. With greater weight, the speed of the smoking process will decrease significantly.

Electrostatic smoker made from an ignition coil and a car battery

To operate the device, a voltage supply of about 30 kW is required. To supply it, you need a DC voltage generator, which can be created from an ignition coil and a battery. The generator is presented as a simple circuit with a voltage source and a switch. Pulses should be supplied with a frequency of 1-2 kHz, mains voltage 12 V.

From the TV scan

You can make an electric smokehouse using spare parts from an old TV. Older TVs contained a scan board, which is what you will need for creation. In addition, a diagram is made on a line drawing, because The scan board alone does not control the power of the electrostatic field. The power of the high-voltage unit affects the dimensions of the final device - the older the TV and, accordingly, the more powerful the board, the greater the electric field and the larger the housing you can choose.

From car parts

For a smokehouse from a car, you can use a car coil. It can be used as a step-up transformer. The battery from the car will replace the power source.

From the microwave

High voltage diodes may be needed from the microwave oven. To operate, you will need diodes with a rating of 0.3A to 2.5A, which is determined based on the power.

From the refrigerator

An unnecessary refrigerator will serve as an excellent housing for the device. An electrostatic smokehouse from a refrigerator can be used both at home and in the country. The refrigerator turns out to be large and spacious; more products can be loaded there. Before making an outdoor version of the smokehouse, you need to decide on the place in which it will be installed. If possible, it is better to install the structure on a slope; the refrigerator itself should be located above the smoke generator. If the area is flat, then you need to dig a hole at the bottom of the smoke generator or place the base itself on a stand.

Duck house construction

A fairly convenient and compact device can be made from two ducklings. On one of the braziers, remove the handle from the lid and secure it to the bottom. The two ducklings are fastened together with screws. Holes are drilled specially for them. They also make holes for the chimney pipe. The remaining details are the master's imagination. For example, a grid for placing food can be taken from an old refrigerator or from a baby stroller.

DIY electrostatic cold smoker

The process of impregnating food with low-temperature smoke, which is formed during smoldering wood, is cold smoking. For meat pieces, the smoke temperature should be no more than 30 degrees, and for fish pieces - no higher than 45 degrees.

Detailed instructions for assembling a homemade model:

The rods should be fixed to secure the pieces. Fasteners should be selected from dielectric materials. If the smokehouse is made of metal, the products will need to be insulated using ebonite rings or dielectric rods.
It is necessary to make a cover in the housing on which a device for attaching the smoke exhaust part and a thermometer are installed.
The temperature control is carried out under the influence of a cooler with water. It is created from a plastic or metal coil with a diameter of 1.5 cm. The cooler is wound spirally onto the chimney, one end must be connected to the water tap, the other to the sewer.
At the bottom of the smoking chamber you need to install a mesh to which the anode is connected via an insulated cable.
Each piece of product should be placed on its own hook, the workpiece should be connected to the anode;
You need to close the lid of the device and light the wood;
As soon as the smoke begins to emit, you need to connect the transformer to the outlet. Important - immediately after lighting the wood chips, you must not turn on the electrostatic charge!

The optimal cooking time is determined experimentally. It is determined by the temperature of the smoke, the quantity and quality of chips, the voltage of the electric field, the humidity inside the chamber and the material of the electrodes.

Important! An electrostatic smokehouse requires 20-30 kW - this is a deadly value for humans. When removing finished products, you must follow all safety rules so as not to harm your health or pose a threat to life.

Review of electrostatic smokers existing on the markets

The market offers a variety of equipment for various purposes and from different manufacturers. If you do not have the necessary skill or ability to create an electrical device yourself, it is better to purchase a ready-made one. For constant cooking at home, small electrostatic smokers produced by the American manufacturer Greentechs, Russian Electra or Finnish Muurikka are suitable. These devices are small in size, have full functionality, are easy to use and are inexpensive, around 6 thousand rubles. They are used even in small rooms and are completely safe, and the food in them is as appetizing as in expensive professional equipment.

If you need a multifunctional smokehouse, you can purchase New Zealand Anuka devices. The devices cost about 12 thousand rubles, they are equipped with a smoke generator.

For daily preparation of large portions of fish or meat, you can purchase a Korean model from Kocateq or Landmann from Germany. They are more expensive, but there are no restrictions for home use. The units are large-sized, similar to devices that are used in production, but they can be used to prepare products in a streaming mode.

Electrostatic smoker Cosmogen

The Cosmogen company offers different types of smokehouses - for cold and hot smoking. There are both household and industrial devices on the market. The devices are multifunctional; they can be used to make smoked, dried, dried products, as well as combine cooking options. Devices from Cosmogen are high-quality, durable, effective and easy-to-use devices sold at a low cost.

Electrostatic smokehouse Izhitsa

For large enterprises specializing in the sale of smoked goods, you can choose smokehouses from Izhitsa. An example is the popular model Izhitsa 1200M. The 1200M device has the following parameters:

The largest single quantity of products is 100 kg;
The required area for the smokehouse is 2x2 m;
Power consumption 0.6 kW/hour;
Power supply – the basic configuration is 3 phase, 380V, 50 Hz; there is also a 1 phase configuration, 220V, 50 Hz.

Izhitsa smokehouses are known as time-tested, high-quality and inexpensive equipment. Cooking fish takes less than 3 hours, and the smoke generator helps destroy harmful bacteria.

Possible smoking problems and ways to solve them

Possibility of electrical breakdown. You need to hang food at a distance from the bottom and walls of the smoking chamber to avoid breakdown. A breakdown is also possible if there are problems with insulation.
Most problems in which the smoker does not reach the desired temperature or does not emit smoke are due to malfunctioning heating elements. In this case, they should be replaced.
Incorrect choice of wood chips. You need to be able to choose the right wood, otherwise the taste of the product may deteriorate greatly. Trees with resin (spruce, pine, etc.) cannot be used in the smokehouse, as it will be released along with the smoke, poisoning the product. The best choice would be pear, apple, beech and other fruit trees. The wood chips must be dry.
Bitterness. The product becomes bitter because of the wood chips - either during cold smoking they put in too much fuel and it emits highly concentrated smoke, or it is too wet. When hot smoking, you need to remove the products when the sawdust burns out (no more than an hour). When smoking begins on charcoal, the cooked product may turn black and begin to taste bitter.
To prevent some of the decomposition products from depositing on the walls of the smokehouse, you need to adjust the level of the electric field potential.
Before placing in the smokehouse, the products must be dried and blotted with a napkin to remove excess moisture. If this is not done, electric field breakdown may occur.
The product must be ventilated after cooking, otherwise a pungent odor may remain. Meat or fish should spend at least 6 hours in the fresh air (preferably 12 hours).
The unit cannot be made from synthetics. When exposed to high temperatures, toxic substances are released and penetrate into food, having a negative impact on health.

Products suitable for cooking in a smokehouse

Most cold-smoked dishes should be well marinated before cooking. Fatty foods are suitable for cold smoking. Fish such as mackerel, salmon, and various meat cuts give off excess fat and dry well. In addition, fatty foods retain their freshness well due to long exposure to smoke and can be stored for a month in the cold (cellar, refrigerator).

Chicken, seafood, and lean fish are suitable for hot smoking. Under the influence of high temperatures, products receive an appetizing crust, and the taste is delicate. The shelf life of the products is no longer than 5 days.

Smoked products are healthy; they do not contain harmful bacteria, which are killed by the field.

Safety precautions

When working with electrical devices, you must follow safety rules. High voltages can be fatal. To avoid negative consequences and maintain health, you must fulfill the following requirements:

The smoking process should be performed in rooms with low humidity;
It is strictly forbidden to touch the device when it is turned on;
The base of the housing must be non-conductive;
You can only remove and touch workpieces when the device is unplugged;
Products should not come into contact with the walls or the mesh;

The process of home smoking seafood and meat has always been associated with a lot of trouble due to the fact that this procedure is quite long and requires expensive equipment. In addition, it was necessary to constantly be near the smoking products in order to correct the correctness of the process and check readiness, because fish and meat can easily dry out. Today, there are devices for sale for home use, but their price is quite high.

Features and Benefits

Many people believe that an electrostatic smoker cannot process food as efficiently as a classic smoker. In fact, the only difference between these designs is that the first has a special block that increases the speed and depth of smoke penetration into the fibers of the product. The smoking process itself is similar in technology to steaming meat and fish, but with wet smoke instead of hot steam. Electrostatics only increases the rate of diffusion of smoke particles, which allows you to reduce cooking time to just a few hours, when with a conventional smokehouse the process could take several days.

Advantages and disadvantages

The advantage of an electrostatic smoker is its ease of use and the ability to produce aromatic delicacies right on your balcony or in the garage. This unit does not take up much space and weighs up to 10 kg due to the fact that it is made of stainless steel. The use of this anti-corrosion material is not only safe, but also has a decorative function - such a smokehouse will fit perfectly into any modern kitchen. In an electrostatic installation, you can cook aromatic meat and tasty fish without constantly standing near it, and eating foods prepared without the use of fat is very beneficial for the body.

You can often hear the opinion that the taste of the product after a classic smokehouse is much richer, but such a judgment is highly subjective. In most cases, there are no significant differences in the taste of meat or fish cooked in conventional and electrostatic smokers. The only disadvantage that can be noted is the high price, as well as the lack of versatility of compact models.

Principle of operation

The design of the electrostatic installation is quite simple. As in other types of smokehouses, in the electrostatic version the products are placed in a special section. Most often, meat, lard or fish are hung on special hooks in a vertical position so that excess fat and moisture drain freely.

The operating principle of such a device is also quite simple. In a smoke regulator, using an electric heater, smoke is produced from sawdust and chips of various types of wood, which is charged by passing through a charged grate with a high-voltage pole. Ions quickly penetrate into the workpieces placed on the negatively charged pole, due to which the product is smoked much faster and to a greater layer thickness. While the smokehouse is working, excess smoke comes out freely using the chimney.

Kinds

Depending on whether the smokehouse can be moved from place to place, there are:

portable devices;
stationary;
folding smokehouses.

The smokehouse can be large or small, with or without additional accessories. Electrostatic units are almost always made of stainless steel, but there are also options made of ordinary metal. In addition to conventional smokehouses, there are also multifunctional ones, which are additionally used as an oven.

Depending on the purpose, smokehouses can be divided into two types:

household units used for the home;
industrial options intended for use in large-scale production.

According to the temperature effect, electrostatic installations can be divided into cold, hot or semi-hot smoked smokehouses. A more common method of preparing food is hot smoking. The temperature ranges from 45-150 degrees, and the process itself takes only two hours. At the end of the event, a bright golden hue appears on the surface of the products. This method does not require drying and drying meat and fish after smoking.

Before cold smoking, products must be thoroughly salted., which can take from one to fourteen days. Smoking itself is carried out at a temperature no higher than 30 degrees for quite a long time: the process can take from five days to a whole month. Cold smoking does not significantly change the color of the finished product - meat and fish are similar in color to dried ones.

Self-production

There are two types of smokehouses with an electrostatic circuit that can be made at home with your own hands:

on an old television transformer;
on an old two-stroke engine or an ignition coil.

They differ from each other only in those blocks through which the smokehouse generates the field, and the body itself and appearance can be the same.

Schemes and drawings

To make a smokehouse, you need to clearly understand how exactly it should look and what the final result of the work consists of. On the general diagram of an electrostatic smokehouse, you can find all the necessary elements, in particular the oven itself, the body of which can be made of metal, wood or even dense plastic. A voltage generator should be attached next to it.

Wood chips heated with a heater or gas burner produce smoke of the required density and aroma. Using a fan, enough air is pumped in so that the sawdust does not ignite. The saturated smoke must be cooled with water and enter the oven through the fitting.

Selection of materials and components

The voltage in the smoking unit should vary between 20-30 kW, for which a high-voltage generator is used. It can also be made by yourself.

From the ignition coil and engine switch. The high voltage unit, assembled using a coil and battery, is a simple circuit with a power supply and a switch. The pulse-setting generator should have a frequency of 1-2 kHz, and the voltage of the entire circuit should be 12 V, which will require about 1-2 A.
From a line transformer. As in the first circuit, here pulses coming from the generator control the transistor. The result is 20-25 kW of direct voltage. Both the first and second variants of the circuit assume the presence of generators operating at certain frequencies. In the first case, a frequency of 1000-2000 Hz is needed, and in the second - 14000-16000 Hz. It is still better to use a generator from a TV scan, as it accelerates the movement of smoke particles more, and the process is completed earlier.

After selecting the voltage source, you need to proceed to the manufacture of the steam generator. The best body for it would be a cast iron Dutch oven or a stainless steel pan with thick walls and a bottom. A 2-3 cm layer of granite or limestone is poured onto the bottom of the container and the heater is placed.

The ideal heater option is a fireplace or iron coil with ceramic insulating rings. A sheet with holes, similar to a sieve, is placed on top. Up to 5 cm of wood chips are placed on such a sheet.

A hole drilled in the cover covering the generator is equipped with a fitting and a flexible plastic or metal corrugated hose. The second end of such a hose is connected to the smoke cooler. This cooler is made from a small water container with a copper tube at least 150 cm long. The copper is rolled into a spiral so that it fits into the container, and hoses from the smoke generator and fan are connected to its terminals.

Assembly Instructions

A homemade smoking cabinet is best made of wood or metal, but in the latter case it is more difficult to install insulation, and this option is more expensive.

It is assembled with dimensions of 70x50x100 cm with a door on hinges, which should fit very tightly and leave no gaps. The anode (positively charged electrode) is made of galvanized sheet. Such tin is equipped with points that are directed towards the product - this will create a high field intensity. The points are made using a corner cut and a bend. Instead of tin, you can also use a metal mesh grid.

The anode panel is made in exactly the same way and is located on both sides of the cathode. Both parts of the anode must be connected by wire and grounded - this will create a static voltage so powerful that smoke particles will literally “drill” into the workpiece.

To prepare a finished smokehouse for use, you need to place wood chips in a pressure cooker or roaster and turn on the heater. Lard or fish is loaded into the smoking cabinet and the fan is turned on. As soon as the smoke begins to flow uninterruptedly, the cabinet door can be closed and the generator turned on. After completing the smoking process, you need to turn off the generator and wait two minutes so that it remains without voltage. Before touching the cabinet, turn off the steam generator and fan, the device is unloaded, and only after that all dirty surfaces are wet cleaned.

Review of manufacturers

You can not only assemble a smokehouse, but also purchase a ready-made one, based on reviews on the Internet or ratings of selling companies. For private use, small household electrostatic installations, presented in the lines of electric smokehouses from American company Greentechs or Finnish manufacturer Muurikka. The units have a compact size with extensive functionality and an affordable price ranging from 4-6 thousand rubles. Such smokehouses are perfect for working even in the smallest spaces.

If you need to purchase a multifunctional smoking unit, you should opt for devices Anuka brand from New Zealand. Models with smoke generators cost between 10-12 thousand rubles.

Perfect for large daily food preparations Korean electrostatic smokehouse brand Kocateq or German Landmann. With their help, you can prepare meat, sausages and fish in large batches in streaming mode. Such electrostatic installations are more reminiscent of large industrial devices, but, apart from their large size, they have no restrictions for home use.

Note! The essence of electrostatic smoke treatment is to accelerate the entry of combustion products into the product. . Subsequently, reactions are observed that are similar to those that occur during conventional smoking.

The electrostatic field has no effect on issues such as hydrolysis and denaturation that occur in meat when exposed to smoke. The electrostatic field increases the rate of smoke diffusion. Accordingly, products smoked using this method must be kept for several days. This must be done in a cold place for ripening. If we are talking about home conditions, it is enough to put the food in the refrigerator. All necessary processes will be completed during this period, and therefore the product will become absolutely ready for use.

Subsequently, reactions are observed that are similar to those that occur during conventional smoking. The electrostatic field has no effect on issues such as hydrolysis and denaturation that occur in meat when exposed to smoke. The electrostatic field increases the rate of smoke diffusion. Accordingly, products smoked using this method must be kept for several days. This must be done in a cold place for ripening. If we are talking about home conditions, it is enough to put the food in the refrigerator. All necessary processes will be completed during this period, and therefore the product will become absolutely ready for use.

If we talk about the physical essence of the process, the smoke from the generator passes through the mesh. The positive pole of the DC voltage source is connected to it. In this case, an extremely low current strength is noted. Ionization by smoke is observed later, after which it passes into the smokehouse chamber. Here are the products to which the negative pole of a similar source is connected. Ionized smoke under the influence of opposite charges is divided into two fractions. At high speed, positively charged ions are directed towards the products and literally pierce their thickness.

There is a uniform distribution of the constituent elements of smoke, due to which meat or fish are exposed to them. That is why the method in question is considered one of the most effective compared to standard smoking. Conventional smoking results in the top layers being processed to the greatest extent. The inner layers are subject to less impact.

You can make a smokehouse for electrostatic smoking with your own hands. No complex equipment or special training is needed for this. If you have basic plumbing skills and a little knowledge of electrical engineering, this will be enough.

Kinds

When choosing a smokehouse, it is worth finding out which models are suitable for hot smoking and what is special about cold smoking. You need to decide which model is suitable for preparing sausage or lard in an apartment or private home. When hot smoking, the temperature can be up to +120-150 degrees, the cooking time of the products can be up to several hours. For cold smoking, the cooking process will be much longer. It will take not one, but several days to prepare the dish. Products are smoked at low temperatures up to +25 degrees. Mini-designs are more suitable for home use; they can cook up to 3 kg of aromatic, smoky dishes.

Hot smoking

It is worth considering the benefits of hot smoking meat or fish. With this method, dishes turn out more juicy, since moisture is retained in the products during the smoking process. But having prepared the dish in this way, it should not be stored for a long time. Without the use of preservatives or stabilizers, hot smoked dishes are not stored for a long time; it is worth eating these products within a few days. They smoke food at temperatures from +35 to +150 degrees, most often choosing the optimal temperature for cooking is +90 degrees. Up to 5 kg is placed at a time into a home smoking unit at a power of 500–600 W. If you loaded a small amount of food, the cooking time is reduced and can be a few minutes, but with a maximum load you should wait longer - up to about half an hour.

Cold smoking

With this method of preparing dishes, their shelf life can be much longer. Dishes prepared using the cold smoking method can be stored for up to several months. During the cooking process, meat is smoked at low temperatures up to +25 degrees for several hours; for fish, it is necessary to increase the processing temperature to +40 degrees. Before fumigating foods, they must be well salted. Cold smoked models are usually more complex. They should be connected to the hood. Cold smoking units are most often non-mobile, but they can be equipped with additional functions such as a liquid smoke generator.

The combined design can be called successful. This model allows you to cook food both hot and cold. You can find models that have a removable power unit. You can take it with you on picnics and cook food over a fire. The two-level model is divided inside by grates on which food is laid out, which allows you to simultaneously cook, for example, meat and vegetables or use other recipes.

Principle of operation

The design of the electric smokehouse includes the following components:

Base made of dielectric, plastic or wood;
Electrostatic mesh suspension made of steel, copper or brass;
Smoke generator (smoke regulator);
Flue flow cooling system.

Operating rules:

Maximum temperature threshold 25 degrees Celsius;
Humidity less than 70%;
Do not touch food placed in a smokehouse that is plugged in;
Compliance with safety precautions when working with electrical equipment (do not get it wet, remove flammable elements, etc.);
Products cannot be hung next to the body and with each other; it is better to leave small gaps between the pieces;
Insulate live components;
Do not plug in the device when laying wood chips and products;
The structure itself should be located on a non-conductive, dry base (preferably on a rubber mat).

Types and classification

When transferring is possible, the following are highlighted:

Portable;
Stationary;
Folding models.

By purpose:

Household devices;
Industrial for manufacturing companies.

By heat treatment - cold, hot and semi-hot smoking.

Main types of cold smoked smokehouses:

With smoke regulator;
With water lock.

Classification:

Digital smokehouse. Sawdust is placed in the device, cooking parameters are set, the device executes them and turns off automatically. During operation, you can monitor and regulate actions. The device is intended for apartments and country houses.
Stovetop smoker. The stove acts as an electric heating element; the smoke should be discharged through a pipe into the ventilation hole. The device is sealed and fully equipped. Suitable for restaurants, cafes.
Smokehouse for an apartment. A small-sized device equipped with all the necessary functions. The maximum weight of loaded goods is 3.5 kg.

Electrostatic smoker

Smoking in an electrostatic cabinet is an accelerated method of smoking using static electricity. Its essence is that smoke ions and smoked products are given a different electrical charge, due to which smoke is more actively attracted to them.
An electrostatic smokehouse is not significantly different from a conventional smoking chamber. During smoke treatment, food products should be placed so that they do not come into contact with the metal casing. Most often, meat and fish with a high percentage of fat content are smoked this way.

Step-by-step instructions for smoking in an electrostatic smokehouse:

The rods or mesh of the smokehouse are fixed, where the products will be hung. They must be made of a material that does not conduct electricity well.
A positive charge is connected to the grid or rods using an insulated wire.
Products are hung on the mesh using metal hooks and connected to a negative charge.
Close the smokehouse with a lid, then set fire to the sprinkled wood chips or sawdust at the bottom.
Turn on the voltage.

It is important to remember that you cannot immediately turn on the electrostatic charge after igniting the sawdust; you need to wait until the smoke accumulated in the smoking chamber begins to come out of the chimney.
Cooking time in such a smoking cabinet takes no more than 2 hours. Here everything depends on the density of the smoke screen, the voltage of the static field and the humidity of the products

When making and using a smoking chamber at home, you must follow known safety measures.

This device does not belong to a number of ordinary household appliances for daily use, so you should remember several rules for handling such a smokehouse:

the smokehouse must be installed on a base that does not conduct or conducts current poorly;
all components of the device and products during the smoking process must be well isolated from the walls of the smoking cabinet;
if the electrostatic smokehouse is located indoors, the air humidity in it should not be higher than 70%;
do not turn on the smoking device while putting wood chips and products into it;
It is not permissible to touch the housing or remove food while the device is operating.

With proper handling and compliance with all the subtleties of the process, you can get not only the pleasure of taste from smoking your favorite products, but also benefits for the body.

Electrostatic smokehouse for yourself, the simplest option

You can smoke lard and meat quite simply even in a city apartment, where there is no way to install and run a smoke generator, and even more so there is no way to get rid of the combustion products of wood chips. Therefore, home models of electrostatic smokers are made compact and low-power.

The main advantages of the electric smoking chamber option below are as follows:

Very simple design;
The minimum amount of materials and parts required for the manufacture of a smokehouse;
Easy maintenance.

For your information! To obtain high quality smoke treatment of products in a smokehouse, it is necessary to use an adjustable electrostatic field

The basic principles and operating principle of a smokehouse with a controlled electrostatic field are presented in the video

Camera design

The smokehouse is a body with a diameter of 300-350 mm and a height of 600-700 mm; you can use a plastic or cardboard pipe of the appropriate diameter. At the bottom of the body, a metal base is made - a sleeve, preferably from an aluminum or steel container.

This design does not have a separate remote smoke generator; instead, a built-in model is used. Essentially, this is a tray with a built-in electric heater. Since the volume of the electrostatic chamber is small, no more than 70 ml of fine sawdust from beech or alder is used for one session. As a heater, you can use a Chinese soldering iron with the handle removed; instead of a tip, a copper wire bent in a spiral is laid.

The main amount of smoke in the smokehouse is formed due to the sublimation of dry chips upon contact with a heater coil heated to 350-400°C. As a result, the smoke produced for electrostatic smoking is colder, more humid and richer than that produced by thermal decomposition of wood. Most of the smoke is cooled on a cone plate at the bottom of the smoker.

In order to avoid smoke leakage, a tee pipe is installed in the upper part of the lid, onto which a container for collecting condensate and a miniature fan are placed. Some of the air and smoke from the electrostatic chamber is pumped out through a PVC tube in order to create a vacuum and prevent the leakage of odors and smoke.

Electrostatic unit design

The electrical part of the smokehouse consists of three parts:

Electrostatic high voltage generator;
Pendants for meat and fish;
Grid guide.

In the upper part of the smokehouse, a grate is installed on ceramic insulators, on which a pendant with products is placed. The negative electrode of the electrostatic generator is connected to the grid. Whatman paper with glued wire is placed along the walls of the smokehouse; this is a positive electrode. Sharpened pieces of the same wire are soldered onto the wire; they direct the flow of charged molecules towards the products.

Generator circuit

The most complex part of an electrostatic smokehouse is the electronic circuit of the high-voltage constant voltage generator. The electrostatic generator circuit is shown below.

The circuit is based on a TDS17 high-voltage transformer. To form rectangular pulses, a circuit assembled on NE555 from a powerful field-effect transistor IRF3205 is used; the operating frequency of the driving circuits is about 10 kHz, but it can be adjusted using a variable resistor R5. As a result, the potential of the electrostatic field on the smokehouse grid can vary within 10%. To power the circuit, an EN 8 142 series assembly is used.

A stranded copper wire with a diameter of 1 mm is used as the primary winding; ten turns are wound directly onto the magnetic core. When setting up a high-voltage field generator, you may have to swap the connections so that the output produces the polarity required for the smokehouse.

Materials for assembling the smokehouse

The main distinguishing feature of an electrostatic smokehouse is the oscillatory circuit of electrostatic induction. To reproduce it, a voltage of 10-20 kV is required. Smokehouses used in industrial enterprises, designed to load large volumes of products, operate via a transformer. If you make this mechanism yourself, a transformer from an old TV will suffice. In addition, you need to prepare the following materials:

network cable;
cascade generator (voltage doubler);
metal grid;

It is important to know! If a three-phase transformer of the TKDS type is used, then installing a cascade generator is not advisable; it is already in the device microcircuit. This type of transformer is connected in the same way as to a television board

Photo 6 The components for an electrostatic smokehouse can often be found in a collection of improvised means: old televisions, refrigerators and stoves.

electrical insulating rings made of ebonite;
semiconductor device - transistor;
resistor.

To properly assemble a cascade generator, it is better to use a ready-made circuit - there are a large number of them on the network. For smoking at home, it will be enough to make a smokehouse for 5-10 kg of raw materials, which can be placed in one procedure. A high-voltage generator can quickly cope with such a volume of work. If the loading is more intense, then more time will be spent.

Photo 7 Functional diagram of an electrostatic smokehouse.

In addition to the cascade generator, the smokehouse has other important elements:

smoke regulator;
smoking compartment;
power unit.

In ready-made installations, for comfortable use, an additional controller is installed, through which the cooking process is regulated.

Types of electric smokehouses

The hot smoking method is the temperature treatment of products at high temperatures (over 100 degrees). With this cooking method, the required amount of moisture is retained in the ingredients, which gives the products a rich taste and juiciness. Cooking time directly depends on the power of the device; the maximum power for a small smokehouse is 400 - 500 W. Also an important factor in the cooking time frame is the complexity of the product (lard, homemade sausage) and its quantity. Vegetables and fish are cooked the fastest in a hot-smoked electric smokehouse; it takes about 10–15 minutes. If you do not use products to extend shelf life, then products prepared in a hot smoked smokehouse are stored for no more than 3 - 4 days.

Cold smoked electric smokehouse

The method of cold smoking of products takes longer than the hot smoking method because food products are processed at low temperatures: meat products up to 30 degrees, fish and seafood delicacies up to 45 degrees. An electric cold smoked smokehouse is more technically complex. With cold smoking, a kind of fumigation occurs with uniform processing of the products, it takes much longer and requires a sufficient degree of salting of the food, with preliminary soaking for up to half a day.

There are models that combine two smoking methods, but this is quite rare because these devices consume a large amount of electricity.

All types of smokehouses are:

1. Smokehouse with a smoke generator. Low temperature fumigation device. The smoke generator includes an ejector, an air injection pump, and a combustion chamber. The smoke generator is generally removable and can be purchased separately from the smoking chamber. This device turns smoking into fumigation, a bit like cold smoking.
2. Smoking cabinet with a water seal (water lock). Ensures safe operation of the smoking device indoors. A water seal of some kind captures the odor and prevents it from penetrating into a house, apartment or other type of building. All accumulated odors are removed using a fitting where a hose or tube is connected. Electric smoking cabinets with a water seal are widely used both indoors and outdoors.

Composition of an electrostatic smokehouse

A do-it-yourself electrostatic smokehouse is simple to set up. Its main parts are:

Frame. It is allowed to use a metal or wooden (alternatively plywood) shell;
High voltage unit (up to 20 kV);
Smoke generator.

The basic structure of the smokehouse is presented in a diagram with which you can imagine the future design of a home-made unit.

Frame

One of the main purposes of the housing is to generate and maintain smoke density. This reason encourages the choice of a hermetically sealed box, which will later be equipped with a fitting for removing smoke. If the device will be used indoors with your own hands, then provide an outlet pipe (pipe).

Electrostatic smoking does not produce large amounts of smoke, so there is no need to worry about smoke in the room. The device is quite suitable for smoking food in the kitchen.

The dimensions of the body depend on the size and number of pieces for smoking

When designing the dimensions, it is important to understand that you cannot place a lot of products in a small smokehouse, but in a large one you need a powerful source of smoke. Smoking chamber with optimal dimensions – 600 (height) × 400 (width). Volume - up to 100 liters

High voltage unit

Designed to generate high voltage for supply to the grid. Shown in more detail in the video:

To isolate the product from the metal casing, special fastenings for semi-finished products are used - dielectric rods. They are also used to equip supports for the mesh (if it is provided for in the design).

The voltage generator can be removed from the horizontal scan transformer of the TV. Vehicle ignition coils are also used. To connect, you need to connect one output wire to the hook and the other to the high-voltage chamber.

To view the electrostatic potential, an indicator is installed.

Smoke generator

Its purpose is to create a thick cloud of smoke due to the smoldering wood chips from fruit trees. It is acceptable to add aromatic substances to the generator to improve the taste and aroma of the delicacy. The smoke temperature is regulated by adjusting the length of the chimney.

Since the unit is electric, smoldering of the wood chips will occur upon contact with a heated surface from an electric stove or ceramic coil of another device. In the case of the latter option, it is necessary to insulate the heating element and prepare it for connection:

Place in a frying pan;
Place pieces of bricks in a dish (frying pan). Their size should be the same as the spiral or slightly larger;
Fill the resulting spaces between the brick and the spiral with sand;
Attach a plate to the edge of the frying pan that serves to connect the spiral to the electrical network;
Place a cast iron frying pan on top of the heater with sand, on which the wood chips will smolder.

The heating element and the frying pan with sawdust are placed in a pan of suitable size and covered with a lid.

The smoke generator is connected to the smokehouse body.

The advantage of the method of cold smoking a product in an electrostatic smokehouse is the active diffusion process, during which almost all the smoke from the smoke generator is consumed, improving the taste and reducing the period of preparation of delicacies.

Article rating:

The operation of an electric smoking unit is practically no different from the operation of a conventional cold smoking chamber:

Sawdust of fruit trees is loaded inside the smoke generator, which is heated in a closed volume in the absence of air; during decomposition, hot smoke is released, saturated with water vapor and wood decomposition products - acids, aldehydes, alcohols and resins;
In the cooling chamber, the smoke stream is cooled and cleaned of the most toxic part of the smoke - resins and tar. If this is not done, the electrostatic smoker's electrodes will quickly become covered with a black, hard coating, and the effect of the electric field will disappear;
The purified and cooled smoke is directed by a fan into the working chamber. Under the influence of a high-voltage electrostatic field, water, aldehydes and alcohols become charged and are attracted to the surface of meat products.

Advice! To produce smoke, use only fruit woods; cherry or plum are considered the best. You cannot charge the smoke generator with coniferous trees, walnuts, or birches; such wood emits a lot of tar and gives the products a terrible smell of burnt rubber.

What is an electrostatic smoker

Electrostatic field to ensure smoking

Cold smoking food requires a lot of time. In ordinary premises, products are smoked for more than seven days, and it is necessary to maintain the temperature at 25 degrees Celsius and ensure constant smoking. But technology is developing even in this area and now an electrostatic field is used for smoking. The structure consists of the following elements:

First, a galvanized iron box is installed, and the doors are secured on hinges on one side;
hangers are located vertically, which are segments of stainless steel; these can also be wires with a diameter of three to four millimeters;
a high-voltage wire is connected to the hangers (can be taken from an old element);
The power supply can also be taken from an old TV;
in the lower part we install a motor with a power of 300 to 350 Volts; On the axis we attach a disk made of cast iron material with a diameter of 80–100 millimeters and a thickness of 20–30 millimeters.

Then the salted product is hung on hangers, the installed motor and scanner are turned on. After several hours, turn off the power and take out the finished smoked meats.

Preparing an electrostatic smokehouse for operation

Before starting operation, install the device on a flat surface, and put a sleeve made of rubberized fabric on the chimney, which is led out through the window. Now we can secure the smokehouse. The installed cooler should be filled with water 2/3 full of water. When we remove the high-voltage unit, we hang the food on the brackets. Now we can lower the high-voltage unit into the chamber. We connect the electric current to the control unit and the high-voltage unit.

Now you need to add wood to the smoke generator (give preference to apple and cherry). Particle size is no more than 10 millimeters. We connect the smokehouse to the electrical network. During the smoking process, it is necessary to control the volume of sawdust every 30 minutes. At the same time, follow the safety rules - turn off the high-voltage unit. When the smoking process has come to an end, it is necessary to remove the moisture collector, wipe the brackets, clean the ash in the smoke generator, remove the cooler and pour out the water, and dry the shutter.

The installation of electrostatic smoking also includes maintenance, which consists of periodic cleaning of the cooler, hooks and nets. If necessary, the cooler is disassembled and then put back.

The service life of such devices is approximately 10 years, and most often they can work much longer. This is a very profitable and correct investment of money. You can open your own business, which will be related to the preparation of smoked products. A homemade electrostatic smokehouse has a high cooking speed, so all that remains is to make such a unit and enjoy the result. And products prepared in this way are environmentally friendly and safe for humans. No wonder the Internet is filled with recipes for cooking in an electrostatic smokehouse.

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How does an electrostatic smoker work?

Electrostatic smoking is based on simple physical phenomena. A constant potential difference is created in the smokehouse from a high voltage source, due to which smoke quickly penetrates into the product being processed. For proper operation of the smokehouse, the positive pole (anode) is connected to the grid through which the smoke passes. The smoke as a result ionizes and becomes positively charged. A negative charge is applied to the cathode, which is the food being prepared.

Positively charged smoke rushes towards negatively charged products and is quickly distributed throughout their entire volume. The product turns out to be uniformly saturated with smoke particles, which distinguishes electrostatic smoking from conventional smoking, when the surface layer of the product is more smoked.

It is important that the product after electrostatic smoking is not completely finished. Deep diffusion of combustion products only triggers the processes of denaturation and hydrolysis, therefore, after smoking is completed, it is necessary to keep the processed products for several more days in a cool place

An electrostatic smoker is easy to make in a home workshop. To make the device yourself, you will need basic plumbing skills and knowledge of basic electrical engineering. On the Internet you can find many diagrams for assembling a home smokehouse.

The general design of an electrostatic smokehouse includes 4 main elements:

Smoking chamber. During installation, care must be taken to ensure that the products are well isolated from the housing. If the body is made of metal, then the fastenings are necessarily made of dielectric. Ebonite has proven itself well, but wood can also be used: oak, hazel, ash. The housing must be equipped with a tight-fitting lid into which a thermometer can be built in. To operate the smokehouse indoors, you should take care of the smoke exhaust. The optimal chamber volume for home smoking is 50-100 liters.
Smoke generator. For electrostatic smoking, the same designs on sawdust and wood chips are used as for conventional cold smoking. The smoke should be abundant and cold, with a temperature of no more than 35°C. For smoking, it is best to use fruit and deciduous wood to produce smoke, with the exception of birch.
High voltage source.
Control block.

Possible smoking problems and ways to solve them

Possibility of electrical breakdown. You need to hang food at a distance from the bottom and walls of the smoking chamber to avoid breakdown. A breakdown is also possible if there are problems with insulation.
Most problems in which the smoker does not reach the desired temperature or does not emit smoke are due to malfunctioning heating elements. In this case, they should be replaced.
Incorrect choice of wood chips. You need to be able to choose the right wood, otherwise the taste of the product may deteriorate greatly. Trees with resin (spruce, pine, etc.) cannot be used in the smokehouse, as it will be released along with the smoke, poisoning the product. The best choice would be pear, apple, beech and other fruit trees. The wood chips must be dry.
Bitterness. The product becomes bitter because of the wood chips - either during cold smoking they put in too much fuel and it emits highly concentrated smoke, or it is too wet. When hot smoking, you need to remove the products when the sawdust burns out (no more than an hour). When smoking begins on charcoal, the cooked product may turn black and begin to taste bitter.
To prevent some of the decomposition products from depositing on the walls of the smokehouse, you need to adjust the level of the electric field potential.
Before placing in the smokehouse, the products must be dried and blotted with a napkin to remove excess moisture. If this is not done, electric field breakdown may occur.
The product must be ventilated after cooking, otherwise a pungent odor may remain. Meat or fish should spend at least 6 hours in the fresh air (preferably 12 hours).
The unit cannot be made from synthetics. When exposed to high temperatures, toxic substances are released and penetrate into food, having a negative impact on health.

Practical part

Now we need to make the high-voltage smoking block itself (hereinafter referred to as the BB block). For this we use parts from Aliexpress. We will need:

Any power supply for 12 - 16 volts. 16 volts allows you to develop the maximum power of the explosive unit and this is the maximum power supply for the NE555 chip, which operates PWM.

Voltmeter - ammeter for visual control of the strength of the smoking process. Using a voltmeter-ammeter allows you to select the current and smoking voltage that is optimal for the smokehouse you are using. It also allows you to regulate the smoking voltage at different humidity levels, for example in winter and summer.

The PWM block itself. It can be different, but it should produce pulses with a frequency of no higher than 1500 Hz. This is the maximum effective frequency for the operation of the high-voltage microwave diodes used. And also have a power of at least 4 amperes, more is more reliable. For example, I’m quite happy with this one from Aliexpress. True, it needs modification to lower the frequency; it is necessary to replace the capacitor indicated by the arrow with a nominal value of 103 (or 001 μF).

Ignition coil. I can't say for sure which one will work better, I used a 12 volt coil from a Toyota A/M. I assume that it is better to use a coil to work with electronic ignition.

Diodes used from a microwave oven at 0.35A 15000 V. They can withstand the load perfectly, even a short-term short circuit. In general, there are diodes up to 2.5 amperes, this is for very powerful smokers.

Well, capacitors. Preferably 15,000 volts and approximately 560 pF. A spread of parameters of up to 25% in both directions will not deteriorate the quality of the rectifier assembled on them.

How to make a homemade smokehouse with an electrostatic circuit

Conventionally, the design can be divided into three parts - a smoke generator, an electric chamber and a high-voltage field generator.

The body of the smoking installation is a metal box with dimensions of 1 x 0.6 x 0.5 m. If it is not possible to make the body with your own hands, then you can adapt an old refrigerator, a metal or wooden cabinet; there are options on the Internet for electrostatic smokehouses in clapboard-lined frame structures. You can make them yourself in a few hours, even without having a highly qualified carpenter.

In an electrostatic smokehouse, the body is not the main thing - there are neither high temperatures nor high humidity inside. The main thing is that all electrical components are reliably insulated, and the housing itself is grounded.

For ease of use, the electrostatic cold smoker is divided into three compartments. The smoking chamber measuring 45x45x50 cm is located in the upper part. This allows you to easily hang the products for smoking and control the process.

The lower part is divided into approximately two equal-sized parts by a vertical partition. One contains a smoke generator, the second contains electrical equipment.

Smoke generator

The source of smoke can be any homemade smoke generator. The most popular are smoldering type installations with an ejector or electric heating element. For an electrostatic smokehouse, the second option is more preferable - it is more compact and allows you to get enough smoke in a short time. After turning off the current to the heating element, combustion in it stops, and the wood chips do not burn in vain. It’s not difficult to make it yourself.

Location of the smoke generator in an electrostatic smokehouse

As already mentioned, the smoking process in an electrostatic field lasts a very short time and a long-acting generator is practically not needed.

The generator's chimney is located in the upper part and smoke enters the smoking chamber naturally with convection currents, without requiring the installation of a fan. A removable labyrinth-type filter is mounted along the smoke path, purifying it of resinous substances and somewhat cooling the flow. The principle of operation of the filter is simple - condensation of dense fractions on cold metal. The filter is assembled with your own hands from steel segments according to the size of the smoke channel.

Labyrinth filter

To distribute smoke evenly in the chamber, a diffuser is installed above the chimney outlet - a perforated plate of a hemispherical cross-section. The generator starts 10-15 minutes before the electrostatic field is turned on. During this time, the entire volume of the chamber is filled with a sufficient amount of moderately cold smoke, sufficient for smoking, and then its level is only maintained.

Electrostatic field

To create an electrostatic field, three grids are installed inside the smoking chamber - two on the sides of the chamber and one in the center. They are connected to the cathode of the DC generator. The generated voltage reaches 20,000 V, so the grids and electrodes for suspending products must be reliably insulated from the housing.

Grids form an electrostatic field

Homemade needle electrodes are welded or otherwise secured to the grids. To install them, you can use pointed pieces of steel wire, nails, tin triangles

It is important that they are distributed evenly over the entire area of the cathode grids.

The anode is connected to the hooks on which products are hung. The current generator circuit is simple and you can assemble it yourself without much difficulty. Descriptions of generator options and drawings for an electrostatic smokehouse can be found on the Internet and installed by anyone with a little knowledge of electrical engineering.

Needle electrodes are distributed evenly over the grid

The cost of parts is relatively low. Together with temperature sensors, cables and switches, the electrical part will cost about a quarter of the price of the entire installation.

Step-by-step instructions for assembling an electrostatic smokehouse

The dielectric rods on which the raw materials will be suspended must be secured with special fasteners. If the smokehouse has a metal body, the raw materials are insulated with ebonite rings.

Advice! It is better to use insulating ebonite rings if there are metal pins. An alternative option is dielectric wooden rods.

Photo 6 The basis for a smokehouse with an electrostatic circuit can be dielectric types of material: wood or plywood.

A lid must be attached to the body of the smokehouse. Next, a pipe is attached to the lid to connect the smoke exhaust hose (pipe) and the thermometer. A hose is fixed in the nozzle and discharged into the ventilation system.

Photo 7 Construction of a smoke generator in a smokehouse with an electrostatic circuit.

Advice! Any laminated coating or with the addition of plastic is considered unsuitable material for the case. When exposed to high temperatures, they will release harmful substances.

The best option for adjusting the smoke temperature is to install a cooler from the water supply system. The cooling element can be made from a serpentine hose (metal or plastic). A hose with a diameter of no more than 1.5 cm is wrapped around the chimney, with one end connected to the water tap and the other to the drain.

Photo 8 The chimney helps remove excess steam from the smoking chamber.

A metal mesh is installed at the bottom of the smoking chamber. The anode is connected to it via an insulated network cable. The prepared raw materials are hung on separate hooks. Semi-finished products are connected to the cathode.

Photo 9 All products must be connected to a pole with a negative charge.

The structure is isolated with a lid and flammable materials are set on fire. Visualization of emanating smoke gives a signal that the transformer needs to be plugged into an outlet.

To prepare smoked meats, it will take at least 30 minutes, it all depends on the amount of raw materials loaded, the temperature of the smoke, the voltage used, etc.

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How do electrostatic smoked products differ from conventional smoked products?

The answer can be given with complete confidence - nothing. Except for the cooking time, of course. All biochemical reactions in the workpieces when interacting with smoke occur in the same way as during conventional smoking and last the same amount of time. So what does reducing smoking time have to do with it? - a meticulous person will ask.

The high-intensity electric field used during smoking only accelerates the penetration of smoke into the thickness of the product. Moreover, the entire volume of workpieces is impregnated with smoke equally, in contrast to conventional smoking, in which the outer layers are smoked better than the inner ones. How this happens will be described below. The recipes for preparing products for smoking are the same as for a regular smokehouse.

The blanks soaked in combustion products of wood chips or sawdust are left for several days to ripen. At home, they can be placed in the cellar or refrigerator. Of course, smoked meats can be consumed immediately after the end of the electrostatic treatment session in a smoke environment, but they achieve the desired taste after 2 - 3 days of aging.

In addition to speeding up the cooking process, electrostatic smoking destroys all pathogenic organisms in meat with a 100% guarantee. The bactericidal effect of the electric field begins immediately after turning on the high-voltage generator and reaches a maximum at 10–15 minutes of product processing. After finishing smoking, they are removed from the chamber almost sterile. This is another plus in favor of electrostatic smoking.

DIY cold smoking cabinet

The smoking cabinet is made made of wood. You shouldn't build it from textolite or getinax. These plastics contain phenols and cyanide compounds that are hazardous to human health. Metal the housing will cost more, it is more difficult to organize insulation in it.

Photo 2. Image of the internal structure of the electrostatic smokehouse chamber with explanations. Top (left) and bottom (right) parts.

Assembling a wooden cabinet dimensions approximately 70x50x100 cm. The hinged door must close the cabinet tightly. Positive electrode(anode) is made of galvanized sheet, which must be equipped with points protruding in the direction of the meat. These points create maximum electric field strength in the direction of the meat. Thanks to different electrical charges, all smoke particles reliably stick to the meat, creating ideal conditions for smoking.

The points are made using triangular cutting, bending the tin at a right angle. Instead of tin, you can use a metal grid made from wire yourself. Distance between the points - 5-7 cm.

Anode panels with points are positioned left and right from the middle (cathode) rod at a distance of 30-35 cm. Both parts of the anode are connected to each other by wire. The positive part of the circuit is grounded.

Insulator made of non-conductive material. Diameter the holes for the insulator must be at least 10-12 cm. This will prevent current from leaking to ground.

Cathode rod secured with a suspension made of non-conductive material of appropriate length. The cathode is connected to the negative side of the high-voltage generator.

How to make it yourself

Making a smokehouse yourself is not as difficult as it might seem. You can cook delicious dishes quite quickly on an electric smokehouse. For fatty foods, the cold smoking method is more suitable, in which during the cooking process the foods are fumigated with smoke, and excess smoke flows down. It is better to cook fish, chicken wings and vegetables using the hot smoking method. At high temperatures, a crust will form on the products, but the inside will remain juicier.

Although electric smokers are not very expensive, the general interest in them has caused their prices to begin to rise. Therefore, it is worth trying to build a smokehouse with your own hands. Often a refrigerator or electric stove is used as a base. If you have non-working appliances at home, you can make the device yourself. In order to make a smokehouse from a stove or refrigerator, it is worth drawing a drawing.

A detailed design diagram will help a novice craftsman make a homemade device.

To make a device with your own hands, you need the following:

remove the cooling system device, remove the casing;
A hole should be drilled on top of the housing in order to install a chimney pipe. You can connect a chimney to the pipe, then bring it closer to the hood. If you do everything correctly, you can smoke food indoors without the smell of smoke;
An electric stove is placed at the bottom of the body, a tray is placed on it, where the sawdust will slowly smolder;
a sheet is installed above the sawdust tray where fat from the food will drain;
In order to place or hang food for cooking, you should install a grill or hang hooks.

The homemade design consists of two functional parts: a heating element and a housing. The heating element receives electricity directly from the network and heats the container where the sawdust is poured, it is from them that the heat and smoke will come. It is worth attaching a thermometer to the outside of the structure, which will allow you to monitor the temperature during the smoking process.

Step-by-step process for assembling a homemade smoking mechanism

Dielectric rods will serve as an installation for placing the prepared raw materials. They are firmly fixed with special fasteners. If a metal object is selected for the main body of the smoking device, dielectrics - ebonite rings - will need to be installed to insulate the products.

It is important to know! This variation is not universal. Ebonite rings are used only if the pins are made of metal

As an alternative, wooden rods are used. Wood is a good dielectric material. The material for the supports of the metal grating is selected in the same way.

Photo 8 For the body of the smokehouse, the best option would be a wooden structure. Wood has dielectric properties, therefore it is characterized by increased safety during operation.

The housing definitely needs a cover to which the fitting will be attached. A chimney and a temperature measuring device are installed on it. The prepared tube is fixed on the fitting and laid to the ventilation outlet.

A vertical box for a homemade smoking mechanism can be made of high-density cardboard, boards or plywood. Standard parameters 400*400*600 mm.

Quite often you can find a smokehouse additionally equipped with a cooling system. This model is suitable for those who are constructing a stationary device. In this case, there is no need to lengthen the chimney pipe structure, and, accordingly, space is saved.

It is important to know! To create the case, you cannot use materials with a laminated coating or plastic panels. These varieties are not recommended to be exposed to hot temperatures, because... they begin to release harmful substances, which, together with the smoke, will be absorbed by the placed raw materials.

To regulate the temperature of the smoke screen, it is better to use a cooler connected to a cold water line. You can reproduce such a device from a serpentine hose (plastic or metal). It should be 15 mm in diameter. The tube must be wrapped around the chimney along the spiral. Connect one end of it to the water tap, and the other end into the sewer.

It is important to know! It is also possible to adjust the temperature in the smokehouse by modifying the length of the smoke exhaust from the smoking compartment to the generator. However, in most cases, due to space constraints, this method is not used.

Photo 9 Installation of a chimney pipe allows you to avoid excess smoke during a smoking session. Production models always have built-in control sensors that allow you to manually or automatically regulate the temperature and amount of smoke.

A mesh is mounted at the bottom of the chamber. It must be connected to the positive pole of the current source using an insulated wire.

Products are hung on separate hooks, and there must be a distance between them, otherwise damp areas will remain at the points of contact. Next, the workpieces need to be connected to the negative pole.

Photo 10 The food hanging pin is connected to the negative pole.

The smokehouse is isolated from air by means of a lid. At a level of 2-3 cm from the bottom of the apparatus, it is necessary to place a tray to organize a system for collecting fat flowing from the products. This is the optimal distance to avoid burning fat in the stand.

The flammable materials are then set on fire. At the time of visualization of the smoke screen, the transformer must be connected to the power supply.

The average performance of one cooking session completely depends on the power of the device, the temperature of the smoke, the weight of the raw materials being used and its dimensions.

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Types of homemade smokehouses

In total, there are three most popular do-it-yourself options:

From the refrigerator. You can use an old refrigerator to make a homemade smokehouse out of it. Moreover, the design of such a device will be very simple, and the device itself will not take up a lot of space. To do this, you will need an old refrigerator that is already out of order. First, you need to remove the refrigeration unit, as well as all insulating materials. Next, you need to make a hole in the refrigerator compartment to further remove smoke through it. The pallet is made using sheet steel. You also need to get an electric stove, after which a pallet with wood will be installed on it. In such a unit, smoke will be generated on average for up to 8 hours.

Please note: the smoldering time of wood depends on how little air there is. If there is too much of it, it will simply catch fire.
.
From several braziers. It is relatively easy to assemble a similar option yourself

The main advantage of this option is the absence of the need to weld any parts. To begin with, you should purchase several roasters. They can have any shape, as long as they have a flat bottom. So, on one of the ducklings you need to remove the handle from its lid, after which it needs to be installed on the bottom. Install a second duck catcher to the lower fastenings, having previously made a thread. In addition, it is also necessary to drill holes for smoke removal. The net itself, on which the food will be hung, can be taken from the refrigerator.

From several braziers . It is relatively easy to assemble such an option yourself. The main advantage of this option is the absence of the need to weld any parts. To begin with, you should purchase several roasters. They can have any shape, as long as they have a flat bottom. So, on one of the ducklings you need to remove the handle from its lid, after which it needs to be installed on the bottom. Install a second duck catcher to the lower fastenings, having previously made a thread. In addition, it is also necessary to drill holes for smoke removal. The net itself, on which the food will be hung, can be taken from the refrigerator.

first of all, the bucket must have a lid, which must be ensured as tight a fit as possible for smoking;
You need to place a grate on three legs inside the bucket, and then fix it at the desired level;
You can also make the grille double (in this case, productivity will increase).

First, sawdust is placed at the bottom of the bucket. After this, a grate is placed and the salted fish is placed on it. After this, close the lid as tightly as possible and set the bucket on the fire. After about 30 minutes, smoking will be completed.

DIY electrostatic smokehouse

A sleeve made of rubberized fabric is installed on the chimney. It is brought outside through the window. After this, you can attach the smokehouse to it. The water seal is filled with 2/3 of the water into the installed cooler. When the high voltage unit is removed, the products are hung on brackets. Following this, the high-voltage unit can be lowered back into the chamber. The electric current is then connected to the control unit and the high-voltage unit.

Next you need to place the wood in the smoke generator. It is advisable to take fruit varieties. The smokehouse is connected to the network. Once the smoking process is complete, the water catcher is removed and the staples are wiped. But let's figure out how to make such an electrostatic smokehouse with your own hands.

By design, an electrostatic smokehouse differs only in terms of the electrical circuit. The voltage at which smoking occurs varies from 10 to 20 Volts DC. Special transformers are used in industrial installations. It will be enough to take a transformer from an old TV.

In addition to the transformer, you will need: voltage multiplier: resistor from 100 Ohm (max 7 kOhm); transistor KT 817 or KT 836; isolated network cable; insulating rings (hard rubber or other refractory material); metal mesh made of any metal.

If you decide to use a transformer from a new TV with a vacuum picture tube, then the multiplier is already present in it in a built-in version. Accordingly, it produces direct current. You don't need to invent anything. The power supply is assembled based on a transistor and a limiting resistor. They are connected to transformer terminals 9 and 11 counterclockwise. The high voltage is removed at the output stage. The polarity must not be reversed under any circumstances. This is why, when dismantling a transformer, you need to remember where the negative and positive terminals were connected.

High-voltage generator models are designed for use in smokehouses with a capacity of 5 to 10 kg of meat. The large smokehouse continues to operate, but the smoking process continues further.

The components of the smokehouse are a smoke generator, a smoking chamber, a control unit and a high voltage unit. To form an electrostatic field, 3 grids are installed inside the smoking chamber. There are 2 of them on the sides of the camera. One is located in the center. They are connected to the cathode of the DC generator. The voltage that is created here reaches 20,000 Volts. That is why all such electrodes for hanging products must be carefully insulated from the housing.

Homemade needle electrodes are also secured by other contact methods. To install them, you can use pointed pieces of steel wire, as well as nails. The anode is connected to the hook where the products are placed. The current generator circuit is not complicated. That's why you can assemble it with your own hands without much difficulty. The corresponding drawings for an electrostatic smokehouse are provided in large quantities on the Internet, which is why anyone with basic knowledge of electrical engineering can assemble one.

Review of finished products

When choosing a smokehouse, you should look at what models exist, read consumer reviews and choose a more convenient and suitable option specifically for each buyer. Judging by what buyers say, universal stainless steel models are more suitable for home use; they can be used to prepare a variety of dishes at different temperatures.

When choosing a model, you should pay immediate attention to its volume, how tightly the lid fits to the body, and ventilation.

The Hanhi smokehouse received good reviews. The Finnish smokehouse Hanhi is available in 10, 20 and 30 liters. The 20 liter model is equipped with an electric heating element. The material for this model is stainless steel with a thickness of 2 mm; all products have a special tray where fat will be collected. There is a thermometer on the lid of the structure that allows you to adjust the temperature during operation of the unit. Using a special chimney exhaust you can not be afraid of the smell of smoked meats in the room while the unit is operating. Although judging by the reviews, the smell of smoke in the room is still slightly present. The products are smoked in the Finnish Hanhi smokehouse for an hour.

For cold and hot smoking, you can choose the Idyll electric smokehouse. The product looks like a cabinet with a control panel installed on it. The unit stands vertically, which allows it to take up little space, no less than would be occupied by a medium-sized refrigerator. The unit operates from the network; all you have to do is connect it. The smokehouse has dimensions of 500x600x1300 mm, the weight of the device is 9 kg. Products weighing 25 kg can be loaded into the unit at the same time; up to ten loads can be made in one day. It will take up to 3 hours to prepare hot smoked dishes. Using the cold smoking method, it will take 2-3 hours to cook meat products and up to 90 minutes for fish products.

Requirements, advantages and features of an electrostatic smokehouse

Such a unit operates in specific climatic conditions. The microclimate requirements are as follows: air humidity - no more than 80%, temperature - no higher than 20–25 degrees Celsius. These settings will ensure optimal performance. The smoke exhaust (special pipe) must be directed to the window in order to remove smoke from the room.

The electrostatic smoking device is simple and easy to figure out on your own. Before starting work, the products are secured to the hooks. Calculations of how much of a certain product can be used at a time can be found in specialized literature or take into account the requirements of recipes. To get smoke, it is enough to use one wood. This can be regular sawdust or special purchased briquettes that are placed in the smoke regulator. An electric heater will heat them until they smoke. The smoke will rise upward and create a positive charge, which is the basis of smoking. Thanks to this feature, the smoke will come into much better contact with the products, because they are charged with opposite charges, and, accordingly, the smoking process is reduced to one day.

Electrostatic smoking occurs much faster than conventional smoking

Excess smoke enters the chimney and is discharged outside. Thus, we also get rid of the smoke effect. When working with an electrostatic smoker, try to follow safety rules to avoid problems and accidents. When the device is operating, under no circumstances should you touch the products in the smokehouse. Turn it off and only then begin any actions with the products. When placing food, make sure that it does not come into contact with the walls of the smokehouse.

Be sure to ensure that moisture does not get into the outlet. It is worth moving away from the operating device and not touching it when it is turned on. It doesn't require much energy to operate.

You can, of course, buy this device in a store or online. But it will be much more profitable.

Smoking process in an electrostatic smokehouse.

The anode grid is installed at a distance of 10 cm from the moisture collector, and a positive cable from the high voltage generator is connected to it. In the smoking chamber, products - lard, poultry or fish - are hung on a crossbar. Hooks connected to the negative wire are inserted into the products. Next, the smoke generator is filled with fuel - alder or beech sawdust, and the compressor is turned on to create draft in the smoke generator. Next, using a regular gas lighter, through the hole at the bottom of our smoke source, we ignite the fuel and insert the pipe into the smoking chamber.

We do not supply electricity until we see that no smoke is coming out through our chimney installed on the top cover of the smoking chamber. This will signal to us that the chamber is sufficiently filled with smoke. Next, apply voltage and leave for 2 hours, monitoring the temperature in the chamber through the removed thermometer. We adjust the temperature by increasing the length of the chimney. The temperature in the chamber should be between 22-23 degrees Celsius. After finishing smoking, it is recommended to let the product ripen in the refrigerator for a couple more days. In a couple of days, the result of our work can be laid out on the table. Bon appetit!

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Features and Benefits

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Principle of operation

Kinds

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Schemes and drawings

Selection of materials and components

Assembly Instructions

Review of manufacturers

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Principle of operation

Types and classification

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Composition of an electrostatic smokehouse

Frame

High voltage unit

Smoke generator

What is an electrostatic smoker

Electrostatic field to ensure smoking

Preparing an electrostatic smokehouse for operation

How does an electrostatic smoker work?

Possible smoking problems and ways to solve them

Practical part

How to make a homemade smokehouse with an electrostatic circuit

Smoke generator

Electrostatic field

Step-by-step instructions for assembling an electrostatic smokehouse

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DIY electrostatic smokehouse

Review of finished products

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Smoking process in an electrostatic smokehouse.