Content
It will not be a big secret that home-made cold smoked products are not comparable in aroma and taste to store-bought meat and fish treated with chemical flavorings, not to mention raw materials. Therefore, you need a good device, for example, a cold smoked smokehouse Dym Dymych with a set of accessories. Well, the result of smoking depends entirely on your ability to handle the smokehouse.
Smoke Dymych amazes with its simplicity and reliability
What does the Dym Dymych cold smoked smokehouse look like?
Experienced smokers who process meat and fish products argue that the device should not be too complex, with many technical details and adjustments, and of course, a good product cannot be obtained in a tank as primitive as a zinc bucket. There must be a reasonable compromise, and from this point of view, Dym Dymych, a cold smoked smokehouse with a smoke generator, may be a good solution to the problem.
Structurally, the device consists of four units:
- The smoke generator is a metal glass with a lid up to 30 cm high. Judging by the reviews, the smoke generator for cold smoking Dym Dymych is the main part of the device. The quality of the smokehouse’s operation depends on how correctly the operation of the smoke generator can be adjusted;
- Low pressure air blowers, with its help, supply the smoke emitted by the generator directly into the smokehouse chamber. Manufacturers call it a compressor in the instructions, but in fact it is an ordinary aquarium aerator. The device is quite simple, very reliable and capable of working in cold smoking mode for days on end;
- Cabinet or tank for cold processing of food products with smoke. The capacity can be selected depending on the model, from 32 to 50 liters.
In general, Dym Dymych is a household cold-smoked smokehouse, so you shouldn’t count on huge productivity. Experts advise doing things differently - selecting the optimal loading volume for each product separately and accordingly adjusting the smoke flow, loading level and sawdust burning rate.
Work principles
To understand exactly how a smokehouse works, just look at the diagram below.
There is no need to try to change anything in the device, the device only needs to be configured
Starting the cold smoking machine is carried out according to the following procedure:
- The raw product is suspended in the smokehouse chamber; hooks can be used, but most often for cold smoking, meat, fish or cheese must be tied with twine on horizontal cross-sections;
- We fill the smoke generator with wood chips, can be alder or cherry wood, preferably the same size, 8-10 mm and always dry. Close the lid and turn on the air supply from the compressor;
- After smoke comes out of the silicone hose, we put it on the fitting at the bottom of the smokehouse chamber.
Depending on how intense the process of processing products with cold smoke should be, we adjust the air supply from the compressor to the smoke generator. If the product has already undergone preliminary heat treatment, then one of the two transparent pipes can be removed. The amount of smoke will be less, and the release process will take at least twice as long.
When working with a smokehouse, the length of the main plastic pipe of falling water into the chamber remains unchanged. But in winter it will need to be shortened at least three times, otherwise the temperature of the smoke may drop from the calculated 40OFrom to 8-10OC. In the best case, you will have to run the Smoke Dymych smoker twice as long; in the worst case, the product will be completely and irrevocably damaged.
The product will have to be hung on hooks or garters
What can you smoke?
There are no restrictions on products that can be processed in Dym Dymych. In a smokehouse, you can equally successfully process fish, loin, lard, ham, and cheese with cold smoke.
The only thing you need to pay attention to is the compatibility of the product with the smell of tar, since quite a lot of it is released and some remains on the surface. For example, ham and cheese in the Dym Dymych smokehouse must be dried before they can be served or stored. Fish and meat are wrapped in paper, which absorbs excess moisture and strong odors.
Advantages and disadvantages
Each of the Dym Dymych models has its own positive aspects and minor disadvantages. The general advantages for all smokehouses in this series include the following:
- A simple design of a cold smoking chamber; even a person without experience can figure out how to operate the Dym Dymych device, set up a smoke generator and select a mode;
- High reliability of the design, there is practically nothing to break in it;
- Long service life;
- If necessary, the smoking room can be disassembled into parts and packed in a box.
Thanks to the simple device of Dym Dymych, you can always add your own idea or rationalization to the design. You can use the standard smokehouse design or build an analogue of Dym Dymych based on its principle, but of a larger size and productivity.
There are also negative aspects, for example, the smokehouse requires electricity to operate, since without it the compressor will not be able to supply air. The supercharger is designed for 220 volts, so using a car battery is out of the question.
In addition, from our own practice and reviews of the cold smoked smokehouse Dym Dymych 02 B, specific operational problems can be noted:
- The presence of horizontal pins inside the smoking chamber is not very convenient for installing products, and in some cases even limits the placement of large fish, large pieces of fillet and loin;
- During operation of the smoke generator, a large amount of volatile compounds, tar and resins are released. Due to the lack of additional cleaning filters, all this settles inside the smokehouse.
If you process products with a high moisture content in the chamber, for example, salted fish or marinated meat, then a huge amount of resinous water with tar will remain inside the Smoke Dymych smokehouse.
All this flows onto the table on which the camera is installed. Accordingly, at the end of the process, the inside of the cold-smoking cabinet has to be washed for a long time and thoroughly from plaque before putting the Dym Dymych smokehouse away for storage.
Popular models
Smokehouse manufacturer Dym Dymych offers chambers in two material options - black steel, painted with hammer paint, this is the “01” series, and more expensive models with a stainless steel body – the “02” series.
For those who need to process large volumes of products, the manufacturer offers a cold smoked smokehouse Dym Dymych UZBI. Unlike conventional models, this device uses a more powerful compressor that provides double the volume of air; the capacity of the smoking cabinet is 50 liters. You can smoke large pike, catfish and even ham without cutting into pieces.
Cold smoked smokehouse Dym Dymych-01
At first glance, the 01 series models are not particularly impressive in appearance, and this is understandable. The manufacturer did not particularly pursue decorative external features and tried to make the product practical and easy to use.Accordingly, the price of Dym Dymych “01” series is almost two times lower than that of stainless steel analogues.
01B
The letter index in the marking of a cold smoking device means a large volume; in this case, the smoke smokehouse is equipped with a cabinet for 45-50 liters. The weight of the box is 5.1 kg, which allows you to carry the cabinet without any problems, even in a summer house or suburban area.
The external paint coating can be done with hammer paint or white enamel; this does not affect the operation of the smokehouse, since the temperature inside the cabinet does not exceed 40OC even at full load.
The standard smoke generator is manufactured in the form of a cylindrical welded body with a diameter of 114 mm without a protective coating inside. The cover is secured with a wing nut.
Therefore, it is undesirable to lose smokehouse parts. Each element performs a specific function, without which the combustion quality clearly deteriorates.
01M
The cold smoked smokehouse Dym Dymych 01 m is a modification of the previous model, the only difference is that the volume of the cabinet is reduced to 32 liters. Accordingly, the weight decreased from 5.7 kg to 3.2 kg.
Model 01M
This has significantly simplified the work, since the dimensions of the smoking chamber now allow you to install Dym Dymych directly on the table in the kitchen or on the veranda.
Cold smoked smokehouse Dym Dymych-02
A distinctive feature of the 02 series is the use of food-grade stainless steel for the manufacture of the cabinet and generator.On the one hand, this is a successful marketing ploy, since the polished mirror surface attracts attention and creates a positive impression of the appearance. On the other hand, polished metal simplifies the maintenance of the device; removing soot and traces of tar from a polished surface is much easier; it also improves control over the sanitary condition of the smokehouse.
02B
The smoking chamber of the second series with an index is manufactured with a volume of 50 liters. Unlike “01 B”, whose cabinet shape is made in the form of a square prism, “02 B” has a rectangular body, which ensures a more stable position, especially if you have to work in the field.
In addition, the device comes complete with a mount for fixing the compressor on the front panel of the cabinet and rack, ensuring a normal, stable position even on an unprepared ground area.
In general, the weight of the Smoke Smokehouse 2 series b is slightly higher than that of the analogue from the “01” line. According to reviews, the cold smoked smokehouse Smoke Dymych 02 B is considered the most optimal option for those who prefer to smoke and salt fish directly while fishing or at their summer cottage.
02M
The cold smoked smokehouse Smoke Dymych 02 is a copy of series 1, but made of stainless steel. It also has a prismatic body and the same air supply system, in general the design does not differ in any problems, and thanks to its compact size it is ideal for home, even apartment, cooking of smoked fish and meat products.
Model selection rules
We can assume that when designing a cold-smoked smokehouse, smoke smoker, the manufacturer divided the models into two categories.Therefore, you need to choose in accordance with the planned load and goals:
- Large models 1 and 2 series can be used as a cold smoking apparatus for preparing and processing fish in quantities of at least 10-15 kg per day. In this case, the difference between hammer paint and stainless steel is not so important; most often the customer is given the opportunity to choose the decorative design option that he prefers;
- Small-sized smokehouse smokehouse models of both series, intended for use in apartments and houses for preparing small portions, no more than 2-3 kg. If necessary, a small box no more than 30 cm high can be easily hidden on the mezzanine or on the balcony.
Modified version of model 02B
When purchasing a Smoke Dymych device, first of all, you need to pay attention to the tightness of the lids, both on the cabinet and on the smoke generator. If the smokehouse is made defectively and large gaps remain, then most of the hot air and smoke will fly away, thereby reducing the efficiency of the device.
The second point that people pay attention to is the quality of welding of the smoke generator itself; often there are cracks of unwelded metal under the paint. Over time, the paintwork will burn out, and the generator will siphon smoke in all directions.
Conclusion
The cold smoked smokehouse Dym Dymych is the simplest version of devices of this type. The design does not contain fashionable and not always safe electrostatic systems for air and smoke blowers. On the one hand, this significantly reduces the price of a cold smoked smokehouse, on the other hand, it makes the smoke smoker safer and more reliable in operation.
