On the smoking process
Let the pickled smoker product dry
out sufficiently in the fresh air at
a low temperature and under no
circumstances allow it to hang in the
sun.
Spread wood chips or smoke powder
evenly in the small chamber.
When placing the smoker product in
the oven ensure there is minimum
contact with the grid or the walls. Then
you will be able to remove the finished
smoked product more easily without it
disintegrating.
Light the wood chips or smoker meal
using a neutral firelighter. Let the
lighter burn through completely before
you introduce the smoker product.
After smoking allow the smoker product
to cool down so it does not break up
when being removed.
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3.
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5.
Hot smoking with fish
Trout – approx 300g
Clean oven-ready trout in running water
and dry thoroughly. With deep-frozen
goods make sure they are dried with
particular care, as they have a high
water content.
Squeeze lemon juice into the trout,
sprinkle on salt and pepper.
The smoking time is approx. 5 minutes
at 80ºC to 90ºC.
For extra seasoning juniper berries can be
added to the wood chips / smoker meal.
These will give the fish a delicate flavour.
To 1 kg of wood chips or smoker meal put
100g of whole juniper berries.
Sie 100g ganze Wacholderbeeren.
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3.
For individual requirements for American Barbecues and smokers, we recommend you refer
to relevant literature.
