The oven smokes. Why does a gas stove smoke. Shish kebab in the oven with liquid smoke

Owners country houses often faced with the problem of smoke during combustion. If the stove smokes, it is dangerous for people's health and the safety of the heated building, and also indicates excessive fuel consumption. If the stove initially worked well, then you can fix the problem on your own. To do this, it is important to conduct an inspection, analyze the method of operation and identify the source of problems.

Smoke in a room is always a deterioration or lack of draft. Wrong move flue gases caused by several reasons.

Note: Draft is the main force that causes the flue gases to rise up the chimney e. The physical process is based on the pressure difference between the bottom and top of the chimney.

With good traction, the fuel burns completely, releasing maximum heat. When bad - the stove smokes. There is not enough oxygen for combustion, volatile combustion products (smoke) are formed, which rush into areas with low pressure and high vacuum - into the room.

Reason #1 Wrong chimney height

• The height of the chimney is 500 mm above the highest point of the roof with a ridge distance of up to 150 cm.
• The height of the chimney = the height of the ridge, if the distance between them is 150-300 cm.
• Not less than 10º relative to the horizon of the ridge, when moving away from it further than 300 cm.
• The minimum length of the smoke exhaust duct is 5 meters, counting from the stove.
• If the chimney is more than 120 cm above the level of the ridge, then it is reinforced with stretch marks.

Note: if the ventilation and chimneys are located close, their height is made the same (SNiPs), or the chimney is made higher (European experience). Otherwise, the products of combustion will penetrate back into the house.

Reason #2: Poor ventilation

If the oven is installed in a sealed room plastic windows and b

It so happened that this summer I had very few reasons to get out to barbecue. A friend, at the right time, threw a simple recipe for how to cook barbecue in the oven. For cooking, use the usual charcoal. Therefore, the result is the most real barbecue- fragrant and with a light smoky plume. I was surprised when I made it for the first time.

For this recipe marinate meat for barbecue You can do it in any way you like, it doesn't matter. To cook barbecue in the oven in this recipe I used . I prefer fatty barbecue with layers, so today I marinated the neck.

Pork skewers in the oven being prepared in total about 1 hour, if cooked from lamb, then 1 hour 10 minutes - 1 hour 20 minutes. If you cook chicken skewers, the cooking time will be reduced to 45 minutes. I have the time indicated for cooking relatively large pieces of meat. If you like small-caliber barbecue, then the cooking time can be reduced by about a third.

I think that homemade skewers in the oven you will like it. Especially for those of you who, due to circumstances, have no time to go on a picnic, but you want something tasty. you will succeed real barbecue with smoke.

To cook barbecue in the oven need:

1.2 - 1.5 kg

4 - 6 large pieces of charcoal

How to cook barbecue in the oven:

Thread meat and onion onto skewers.

Put coals on a baking sheet and put in the oven under the grill for 7 - 10 minutes, temperature at max. The coals should be hot and red.

Arrange skewers on top of a baking sheet with coals. We put the baking sheet higher. We select the general mode, it is better to turn on convection. Now our pork skewers in the oven will cook for about 45-50 minutes. at a temperature of 210 - 220 C. Skewers will need to be turned 2 - 3 times.

If the weather is bad outside, or even winter, and there is no way to go out into nature, you can have a picnic with delicious barbecue right at home.

It is not difficult to buy and marinate meat, but you can also cook it deliciously in the oven.

The absence of fragrant smoke from firewood in the grill can be compensated for by using soy sauce, liquid smoke and a slightly spicier than usual marinade.

If you comply with all these conditions, then making pork kebab with liquid smoke in the oven is not so difficult.

Ingredients:

• meat - 1 kg
• onion - 3 pcs.
• internal or fat tail fat - 100 g
• raw fat - 50 g
• vinegar - 100 ml
• soy sauce - 30 ml
• coriander - ½ teaspoon
• zira - ½ teaspoon
• salt, red and black pepper - to taste
• liquid smoke - 30 ml

What is fat tail fat, we wrote in - dishes prepared according to oriental traditions.

Recipe for homemade pork skewers with liquid smoke

1. Put the washed and cut into pieces meat into a marinating container - enameled, glass or plastic. Sprinkle with salt and pepper and mix, kneading a little with your hands.

2. Chop the onion very finely and add to the meat, shake everything together again.

3. Then add the internal fat, zira, coriander and vinegar cut into small cubes and mix again. Leave for 20 minutes.

4. Pour in soy sauce and a teaspoon of liquid smoke. Stir and cover with a lid, leave to marinate for 3-4 hours in a cold place.

5. On small skewers, preferably on wooden or bamboo skewers, string the pieces of meat, alternating with internal fat, about 4-5 pieces for each.

6. Place the skewers on the grill so that there are at least 1 cm gaps between the kebabs.

7. Place a drip tray or deep baking tray under the rack. Lay the foil on it, on which the fat from the kebabs will drip when you start to fry the kebab in the oven.

8. Put slices of lard on the foil and pour liquid smoke. No smoke -

At high temperature the fat will begin to melt and spread - this will not allow falling drops of fat to burn. And, therefore, the fat will not splatter the sides of the oven and contaminate it.

Liquid smoke, when it begins to evaporate, will fill the oven space with a delicious aroma of a fire, which will soak your kebab in the oven.

9. Preheat the oven to 250 degrees, and then place the grill with kebabs in it.

Meat periodically needs to be watered with marinade in the same way as when frying on the grill.

10. When top part the meat is browned, turn the pork skewers in the oven and bring to readiness.

Transfer the finished meat directly on the skewers to the dish, and load the next portion of the kebab into the oven.

If necessary, liquid smoke can be poured onto a baking sheet.

Eat hot, scalding barbecue without waiting for the next serving to be ready. May with . Enjoy your meal!

Those who are forced to face the melting of the furnace almost every day are familiar with the situation when it starts to smoke. Moreover, the smoke penetrates into the interior of the room. There may be several reasons for this behavior. From the banal non-observance of technology during the construction of the furnace, to the clogging of the chimney. In this article, we will find out why the stove smokes, what are the prerequisites for this and how to deal with it.

Reverse thrust can be detected with the naked eye. If the stove smokes during kindling, then this effect occurs. In theory, the smoke should rise up, as it has a lower density relative to cold air. If the stove smokes inside the room, then something in these processes has been disturbed and does not allow the smoke to comfortably leave the stove space. There are several reasons that, to one degree or another, affect the exit of smoke into the chimney. It's worth getting to know us in more detail.

Thrust overturning

This process may occur after prolonged absence heating in the oven. Simply put, it hasn't been fired in a long time. The chimney and stove cool down to a temperature comparable to the street. As a result warm air cannot leave the chimney, as there is no heat-conducting flow. To eliminate rollover, there are several proven folk ways. All of them are aimed at increasing the temperature in the chimney area. Here are some of the more obvious ones:

• any stove contains a door for cleaning the chimney. It is worth trying to heat the air here by setting fire to paper or any fast-burning material available;
• the previous paragraph can be repeated for the hog in the attic. That is, open it and warm the air in this area;
• well and most in an emergency way is the throwing of burning materials into the pipe. This method should be used if others have not helped.

Wind influence

Air currents formed by the wind penetrate the chimney at high speed, bending around its edge and causing turbulence. If the strength of this flow is greater than the strength of the exit of smoke, the latter has no choice but to return back to the room. In other words, if the wind is very strong, then the probability of smoke will be greater.

To eliminate the effect of wind on draft, you can use a special windproof cap, which must be mounted on the main chimney. It will separate the air flows so that they do not cause turbulence and do not penetrate into the chimneys.

If a new stove smokes, most likely any technological norms and standards were violated during its laying. Perhaps too narrow chimney openings were created or the design of the furnace wells was broken. Unfortunately, it is not possible to get rid of this with your own hands. The oven will have to be redone.

Wear

Over time, the destruction of the materials from which the furnace is constructed occurs. Constant temperature fluctuations, soot accumulation, exposure to condensate and other physical processes that occur when smoke passes through all areas of the stove can affect the structure of the brick or the material from which the stove is made.

Violation of the integrity of the structure can cause the appearance of small microcracks and noticeable holes, which greatly impair the overall traction. The combination of soot and condensation can lead to carbon deposits on the inner surface chimney, thereby narrowing it. Which, in turn, also affects traction. The chimney pipe is also subject to destruction, which can also be made of materials that degrade over time.

In order to eliminate wear defects, it will be necessary to carry out cleaning of the furnace and reconstruction, the complexity of which depends on the complexity of the damage. In particular, it is necessary to eliminate the accumulation of soot, remove loose masonry elements from the chimney, get rid of depressurization by sealing cracks and holes with mortar.

If the damage is very serious, and it is not possible to eliminate them with your own hands, there is only one way out - contact a specialist.

Errors in the laying of the well

This reason can perhaps be attributed to violations of the technology of laying the furnace. It differs from ordinary smoke in that it is characterized by the appearance of smoke precisely when open door. This can be explained by the incorrect design of wells, in which traction flows disrupt their natural course. That is, when the door is closed, there is enough draft to bring the smoke out, and when it is opened, its strength decreases, allowing the stove to smoke into the house.

A specialist should deal with this problem. Because, most likely, you will have to shift the wells in such a way that the level of the first one is higher than the opening of the furnace door.

How to increase the draft in the chimney?

To improve the draft in the chimney and prevent smoke, you need to somehow track its improvement or deterioration. That is, to measure the level of traction. For this there is special device called an anemometer. But it is unlikely that anyone will bother and purchase this device especially for these needs. In addition, there are folk methods determination of traction force. by the most in a simple way that suggests itself is to set fire to a piece of paper, a cigarette or a lighter, and bring them to the oven door. If the flame deviates towards the opening, then the draft exists. Focusing on the deflection force, you can determine how strong the thrust is. Now, with this simple method in hand, you can start optimizing traction.

If the chimney pipe was originally too low, then perhaps this is what affected bad traction. Its increase can significantly affect its growth. However, it should be remembered that too high a pipe will make maintenance and timely cleaning of soot difficult. In addition, there are more "sparing" ways to increase the traction force.

Application of technical means

To increase the traction force, you can resort to methods that do not involve changing the design of the chimneys. There are several types of different technical solutions that can be installed directly on the finished pipe.

One of them is a rotary turbine. In fact, this is a fan that draws smoke from the chimney due to the force of the wind. True, it has a slight limitation on the temperature of the outgoing stream. It should not exceed 200 degrees. Therefore, such solutions are used mainly to increase traction in gas structures. A special tip that is able to turn the smoke outlet away from the wind can also help increase traction. Its action is based on the work of a conventional weather vane. In addition, its design is made in such a way as to avoid moisture ingress into the pipe.

The use of special electric smoke exhausters with an increase in traction force will be a good solution for private houses in windy areas. These devices are a fan that operates due to electrical energy and physically "pulls" the smoke out of the chimney.

Conclusion

Melting the oven is a whole science, which can only be mastered through your own experience. Sometimes even for experienced stokers who have been doing this for half a lifetime, the stove may suddenly smoke. But a slight heating of the chimney area, the application the right materials for kindling the oven, correct design masonry and now it is already crackling and warming the inhabitants of the house.