Bartscher 1160, Оригинальное руководство пользователя

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Installation and operation
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EN
Recommendations for Smoking
Depending on the food to be smoked, different types of wood are used. Both dry
wood and wood that has been soaked in water for a short time (10
–20 minutes) can
be used.
Type of wood Properties Recommended food
ALDER Very delicate, slightly
sweet Fish, pork, chicken, white
poultry meat
ALMOND TREE Sweet All types of meat
APPLE TREE Light, specific aftertaste Fish and red meat
ASH Aftertaste similar to maple Pork and poultry
BEECH Considered the best wood
for smoking Poultry, pork and beef
CHERRY TREE Acidic, strongly smoky.
Juicy and fruity Poultry, pork and beef
GRAPEVINE
WOOD Acidic, juicy and fruity Poultry, red meat, lamb
BLACK WALNUT Sweet and strong, with a
bacon aftertaste Pork, ham and beef
LILAC Very light, slightly floral
aftertaste Shellfish, seafood and lamb
MAPLE Delicate and slightly sweet Pork, poultry, small game and
cheeses
LEGUME Strong aftertaste Beef, fish, poultry and game
MULBERRY Sweet aroma, reminiscent
of apple Shellfish, poultry and lamb