10
5. Arrange the wood chips uniformly in the recess on the bottom of the
roasting pan in such a way that they form a flat layer or short broad mounds
over the burners.
For smoking, you can use various kinds of wood chips, e.g. from beech or
alder, or from very aromatic fruit tree wood, e.g. from cherry, wild cherry,
apple, plum, or pear tree.
6. Place the drip tray on the wood chips.
7. Put fuel into the burners and then light them up. Place the cover with
thermometer over the smoker and wait for about 3 minutes for it to heat up
slightly.
8. Place the product to be smoked on the bottom grill in such a way that it
has as little contact with the smoker’s walls as possible. Thanks to that the
product will be smoked uniformly. The deep roasting pan enables preparing
various meals, especially larger meat portions.
Remember that the lower the distance from the furnace, the higher the
smoking temperature is.
9. During the whole smoking process it is necessary to monitor the
temperature inside the smoker
– which is facilitated by the thermometer built
into the smoker cover.
If the temperature becomes too high, it can be reduced by adjusting the
burners or turning one of them off.
10. Depending on your preferences and the type of smoking used, you can
scald the meat, leave it to dry further in a cold place, or eat it right away. The
approximate time required to smoke fish is 30-50 minutes. Smoking poultry
and red meat takes about 60-90 minutes.
11. After smoking is finished, wait for the device to cool down and then clean
all its individual elements and secure them, taking into account the
recommendations specified below. Store the device in a closed packaging
(original or other similar one, in a slip cover, etc.)
CLEANING AND MAINTENANCE
Proper and regular maintenance will extend the life of the product. Make sure
that it is stored in good condition and used properly.
It is recommended to use mild cleaning agents intended for removing fat from
metal surfaces, and gentle accessories that protect against scratching
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