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Smoker chips/ Smoker w ood (optional)
For a stronger smoke aroma you can add smoker chips or fresh herbs such as rosemary, thyme or bay
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diately before starting barbecueing.
There are two options:
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tion and the intensity can be controlled by the quantity of smoker chips. The RÖSLE smoker box and
smoker chips are available form the trade.
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only
absorbed at the beginning of the cooking process when the food is still
raw. After that, the smoke has no further effect on the taste as the cooking process continues.
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Fish rack/ Smoking hooks
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about 2cm below the head, from the intestinal cavity to the outside. The other end of the hook is then
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Additional smoking hooks are available as a set of 6 from the trade quoting article no. 25928.
Function of w ater bow l
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more slowly to the food. You can also aromatise the water with herbs, spices, beer or wine. This imparts ad-
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Fill up the water bowl if required (for longer cooking times of 2 hours or more) with warm or hot water.
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more quickly as the water will not require more heating.
Check the water level after 3 - 4 hours and top up as necessary.
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The maximum capacity of the water bowl is 7 litres.
Caution!
Make sure that no water can drip onto the hot coals. The steam produced could create ash swirls.
They are capable of causing severe to fatal injuries.
The water bowl can also be used without water to prevent the juices from the food dripping into
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er temperatures. Without the water, the temperature is less stable and has to be
regularly
checked.
