14
Using
Lower Oven Body (A):
1. Mount the door lid (H), and the three support brackets (L) analogous to the
upper oven body.
2. Use each of two screws (a), two nuts (e) and two cap nuts (h) for mounting the
feet (G) to the lower oven body.
Assemble the prepared parts of the smoke oven as pictured on page IV.
Place the oven on a firm and level surface. Make sure there is enough space
around the smoke oven. The smoke oven may only be used outdoors. If possible,
place the smoke oven in such a way that it is wind-protected to prevent loss of
heat.
Note: of some of the screws and nuts more parts are included, as required.
Lighting
1. Remove the lid (C), upper oven body (B), cooking grid (E) and drip pan (D) in
order to have access to the charcoal grid (F).
2. Make sure the charcoal grid (F) sits inside the charcoal pan (D), and the
charcoal pan is securely rested on all 3 legs (G).
3. Open door to the lower oven body. If possible, face the open door to the wind
to enhance fire starting and air circulation within the smoker.
4. Pile charcoal or wood (not pine wood) into a pyramid shape, in the centre of
the charcoal grid (F).
5. Start the fire while leaving lid, upper oven body and drip pan off.
6. Allow charcoal/wood to burn for about 25 minutes. The coals should be lightly
coated in grey ash before starting to cook.
7. Spread coals/wood evenly over the charcoal grid to obtain even fire. Close the
door of the lower oven body.
8. You can add flavoured wood chips. Soak the woodchips in water for 10
minutes and drain before use. Use directly over hot coals or in a perforated foil
pouch. These will infuse a smouldering smoke into your foods for enhanced
flavour. In addition to flavoured wood chips, you can add a mixture of your
favourite wine, herbs and/or spices to the water pan.
Apple flavoured: mild, ideal for venison, fish, fowl
Oak flavoured: medium, ideal for pork, fowl
Hickory flavoured: robust, ideal for pork chops, ribs, roasts
