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Recommendation
Use smoke resin remover to clean the fish holders, the grate, the grease pan and the
fire box after each smoking process. With each smoking process, the smoker oven
takes on the typical smoke smell. To preserve the smoke odor, it is not necessary to
clean the inner walls and parts that do not come into contact with the smoked food.
Smoking techniques
Hot smoking (50 °C–90 °C):
Short smoking periods of a few hours. For example, fish or meat. At these high
temperatures, the core temperature of the smoked product increases to the cooking
range. The smoked product loses a lot of water and is very aromatic with a stronger
flavor development.
Warm smoking (25 °C–50 °C):
This smoking process will keep your fish or meat juicy. This is because protein-
splitting enzymes promote the typical aroma and the smoked product remains
tender. Since the shelf life of the smoked product is limited, it must be consumed
quickly.
Cold smoking (15 °C–25 °C):
Cold smoking is primarily done with hardwoods. Depending on how long the
smoked product is to be preserved, this process of smoking can last from hours to
several days. Unlike hot and warm smoking, no fermentation takes place in this type
of smoking, because the product remains raw. It should be noted that during this
smoking process the outside air temperature must not exceed 3 °C, because at higher
temperatures the smoked food can spoil quickly.
For all types of smoking, appropriate spice mixtures can be used to refine the
smoked product during the smoking process.
