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The smoking process
1. Before smoking, allow the food to dry sufficiently in the fresh air at a low
outdoor temperature – under no circumstances exposed to the sun. Trout must be
gutted and then dried in the fresh air for 1–1.5 hours.
2. Salt the product to be smoked (fish) well or season it as desired. You can also
soak the product in a brine mixture beforehand. If you only want to salt the
product, then rinse off the salt before starting the smoking process, otherwise the
smoked goods will taste too salty and watery.
3. Distribute the smoke chips evenly in the fire box.
4. Ignite the smoke chips with a neutral firelighter. Let the firelighter burn off
completely and wait until the smoke chips has burned down and is smoldering.
Then you can add the spices such as fir, cherry or juniper to taste.
5. In the oven, hang the fish on the fish holder and place other smoked food on the
grate, but in such a way that the smoked food does not touch the inner walls.
6. After smoking, allow the smoked product to cool first so that it does not fall
apart.
Guarantee and service
Our products undergo a strict quality-control process before delivery. If the
product has unexpectedly been damaged or developed a defect during production
or transport, please return it to the retailer. You can legally make a claim under the
guarantee in the following circumstances:
The product is covered by a 2-year guarantee from the date of purchase. During
this period, we will repair or replace the product if it is found to be defective due to
material or production faults.
Faults caused by incorrect use or handling, faults caused by unauthorised
intervention or repairs, and faults caused by use of non-original parts are not
covered by the guarantee.
