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Congratulations on choosing your Mustang product! The
Mustang family of barbecuing products was designed
for cooking good food. Our line includes a wide range of
barbecuing and cooking products. Go to www.mustang-
grill.com or your nearest licensed Mustang retailer to find
out more about our selection of products!
We are continually developing the Mustang line and the
products it has to offer. Feedback from users plays an
important role in our product development for quality
assurance. We are always happy to receive any feedback
on our products at [email protected].
Please carefully go over the user instructions so you
will get the most out of your grill. With careful, regular
cleaning and maintenance of your grill, you will prolong
its life and safety. The Mustang line of products also offers
proper cleaning products and tools for its care.
For more information, go to: www.mustang-grill.com.
Mustang cold smoking device
The cold smoke generator operates with a voltage of
13 V. It is an element-structured device manufactured
of stainless steel. The smoke is generated with a special
36 W coil. The power source is a 3 A mains adapter. The
device is easy to use. As long as you use a certain amount
of smoke-wood, the result is almost always identical.
The smoking box can be a receptacle of any size between
50–200 litres which can retain smoke: a wooden crate, a
fireplace, a baking oven, a barrel or a hot smoking device
are all suitable. Popular boxes include non-operational
refrigerators, but you should remember that after
smoking, the refrigerator is not suitable for its original
use because it will have a strong smoke odour. The device
is suitable for professional use in fish farming or the fish
processing industry, for example.
Place a wooden disc with a thickness of 1.5–2 cm and
a diameter of 10–12 cm onto the smoke generator coil
(13V/36W). Smoking discs can be made of grey alder
(Mustang alder disc 10 pcs, 231819) or those made of
oak, beech, or wood from apple/cherry trees, etc. The
wood creates pure smold smoke and flavouring for about
2 hours. After this, the disc should be replaced with a new
one. For instance, 10 fish fillets of 0.5 kg will be deliciously
smoked in about 10 hours with 4 or 5 wooden discs.
The device is also an excellent choice for smoking meat,
although this takes considerably longer.
INSTRUCTIONS FOR COLD SMOKING A FISH
Cut a fresh fish into fillets. If using the hooks, do not
remove the bones from the meat. They facilitate the
hanging of larger fillets. Brine the fish with 50 g of sea salt
and 20 g of sugar per kg or add salt as desired. Let the salt
absorb for a minimum of 8 hours. Dry the fish carefully
using kitchen paper or by running a sharp knife over
the surface. The latter creates a better-looking surface.
Smoke the fish for 6–16 hours, depending on the size of
the fish and your taste preferences. To prevent the fish
from becoming soft, make sure that the temperature
never rises above 32 °C. If you are smoking the fish in an
operational refrigerator, set the thermostat at a colder
temperature after smoking and leave the fish until the
next day. Alternatively, wrap the fillets in greaseproof
paper and place them in a refrigerator overnight. Then
the fish is ready for you to enjoy. You can also freeze the
fillets, to further improve the flavour and make it more
balanced. Cold-smoked fish can be stored in a freezer for
over six months.
INSTRUCTIONS FOR USE
Connect the plug of the connection cable (13 V) to
the mains adapter at room temperature. Tighten the
connector firmly to achieve a watertight connection.
The coil is pre-attached to the connection cable and
the protective sleeves are inserted in place. Check
that the connection is tight and tighten if necessary.
The connections should be checked before each use.
Worn-out connectors and protective sleeves should be
replaced. If the connection between the connection cable
and the coil is loose, the resistance of the connection
increases and the heating power of the coil decreases.
Even a small loss of power affects the performance of the
product. The power of the coil is accurately dimensioned.
The wood material is only intended to smoulder.
Connect the product to mains power.
In order to remove grease from the machine, run the
device outside with one wooden disc. This prevents the
possibility of any other flavours mixing with the fish
during the first actual smoking.
Create the smoke with alder discs or other suitable
wooden discs with a diameter of 10–12 cm and a
thickness of 1.5–2 cm. The wooden disc will generate
pure smold smoke for 1–2 hours, depending on the size
of the disc. Never change the disc at shorter intervals
than 2 hours, as the glow generates the smoke flavour
as well. Hard wood such as apple will burn slower. You
can drill a 5 mm hole into a hard wood disc in order to
improve the generation of smoke.
DO NOT PLACE FISH DIRECTLY ABOVE THE SMOKE
GENERATOR! A warm air flow through a hole burnt in
the disc might soften the fish. The temperature in the
smoking box where the food products are located must
not be allowed to exceed 32 °C.
ALWAYS REMEMBER FIRE SAFETY!
If the smoking box is made of a combustible material,
place the smoke generator on a non-combustible surface
on the bottom of the box and ensure proper ventilation.
Heat and humidity must be discharged from the upper
part of the box. A smoking box with a metal structure
enables the positioning of the smoke generator in the
upper part of the box. Because it has high conductive
properties, metal discharges heat effectively out of the
box. Smoke is heavier than air, so it moves in a downward
direction and fills the box with smoke. Then the need for
ventilation is also reduced. A digital thermometer is a
practical accessory for cold smoking.
