12
Using
3. Fill the burners (2) with denatured alcohol. Only fill the burners up to the grid
inserts and make sure not to overfill the burners. If you want to smoke only
some small fish, only fill as much denatured alcohol into the burners as
needed for the cooking process. The burning time with filled burners is
approx. 40 minutes.
Using
– Smoking Fish
1. Spread a thin layer of smoke meal on
the provided hollow in the stainless steel
tray (4).
2. Place the dripping plate (7) on the tray. If
desired, for better cleaning of the smoke
oven after use, line the dripping plate
with aluminium foil.
3. Place the flat grid (5) onto the dripping
plate (7) and then place the high grid (6) on top. If desired place the food on
the bottom grid or on the top grid. When smoking large amounts of food,
distribute the parts evenly on both grids. Place large pieces on the bottom
grid and small pieces on the top grid.
4. Close the stainless steel tray with the lid (8) and
tighten the lid with the brackets.
5. Light up the burners. The air-supply can be
regulated by means of the sliders (10). When the
openings on the burners are closed, the temperature
will decease. When the openings are opened, the
temperature will be higher.
6. Place the stainless steel tray on the low frame after
igniting the burners. After some time the smoke
meal will ignite and smoke will escape from the
smoke oven.
7. With the smoke regulator (9) on the lid you can
adjust the intensity of the smoke in the oven. Open
the smoke regulator, so some smoke can escape or
close the smoke regulator completely in order to
achieve more smoke.
If the smoke regulator is opened, the temperature
will decrease, so the food will be cooked/smoked with low temperature.
