3
Equipment
:
1. removable cover
–
1 pc.
2. smoker transport handle (after removing the cover)
–
1 pc.
3.
thermometer
–
1 pc.
4. rod for attaching smoking hooks
–
2 pcs.
5. smoking hook
–
3 pcs.
6. wood chip tray
–
1 pc.
7. membrane separating the firebox from the smoking chamber
–
1 pc.
8. container for charcoal or wood briquette
–
1 pc.
9. door handle
–
1 pcs.
10. sliding door
–
1 pcs.
11. glass pane
–
1 pc.
12. legs
–
4 pc.
Assembly
Attach the handle (9) to the smoker door (10) using the provided fastening element.
Attach legs (12) to the smoker bottom. Remove protective film from the glass pane (11), place the cover (1) on the
smoker, install the thermometer (3) and the remaining equipment.
Preparation of food for smoking
Before smoking, food should be cured. However, scalding is not recommended, as smoking should be done on food
with as low moisture content as possible. Before placing it in the smoker, food should be thoroughly dried.
Smoking
:
1. Slide the door up.
2. Place the food prepared earlier in the smoking chamber. It is recommended to hand larger products on the rods
in the upper part of the chamber or use smoking hooks, in order to maintain free space between the products.
This will ensure even smoking.
3. Ignite charcoal or wood briquette in the container (8) and once it glows, place the container in the firebox.
4. The membrane (7) is located in the bottom part of the smoking chamber, separating it from the firebox - place the
tray (6) with evenly spaced wood chips on the membrane.
To produce flavourful and healthy food, the smoke needs to meet certain criteria. Its specific composition
ultimately depends on the type of wood and combustion temperature. For this reason, it is preferable to purchase
tried and properly purified wood chips. If the wrong type of wood is used, the flavour of tar can even appear in the
smoked food. Currently, the most popular are chips of natural wood: beech, alder, sweet cherry, and apple.
Different types of meat require appropriate chips to be used, in order to bring out the product's flavour (a broad
range of chips available at
) The right combination of smoke properties, condiments and type of
meat enables food to gain the appropriate smoking flavour and aroma.
Note: It is recommended to lightly wet the wood chips with water before smoking, so that they burn and,
consequently, produce smoke for longer.
5. Close the smoker (slide the door down). The smoking process begins.
Note: Observe the temperature in the smoker during the entire smoking process - installing the thermometer (3)
will make it easier. Wood chips should be replenished as they burn out. When the food takes on the desired
golden-yellow / golden-brown colour, stop adding wood chips.
6. After smoking, allow the food to cool down somewhat so it does not fall apart when it is removed.
Depending on your preferences and the smoking method, scald or dry the food.
We propose the following smoking methods:
Cold smoking
Best performed at temperatures 15-
23°C, without exceeding 30°C. This dries the smoked food the most, but requires
a lot of time. The process should be performed in multiple phases, with pauses in-between. One smoking phase
usually lasts 5 to 12 hours. Ventilation is performed (about 5 hours) between the phases in order to let fresh air in.
This way, the smoked food is additionally dried and takes on the right aroma.
