Vertical smoking
The smoked food is smoked vertically (hanging) - the fish are hung with smoking hooks on the holder in the oven.
Horizontal smoking
The fish is smoked horizontally (lying down). The fish are placed in wire baskets or on flat racks, which are then slid onto the crossbars in the oven.
Vertical and horizontal smoking
For horizontal smoking, use the wire baskets and flat grates. For vertical smoking, use the grates and the corresponding smoking hooks.
With your smoker, you can smoke your food hot or cold. Both methods are described here as follows:
Hot smoking
With hot smoking, the food being smoked, especially fish, is not only smoked but also cooked. First, heat the ember box, ideally with charcoal or wood chips. Slide the drip tray onto the lower crossbar in the smoking chamber. Please ensure that the drip tray is the same distance from the casing at the front and back to ensure proper air circulation.
After this process, the smoked fish should be placed in the oven. The fish should be thoroughly dried. For example, gutted and washed trout should be air-dried for 1 to 1.5 hours. The typical golden-brown smoke color is only achieved with dry fish. Salt the fish well before smoking. Use less salt for meat.
When it comes to seasoning, there are no limits to your imagination. Some enjoy their fish well salted, refined with a pinch of pepper and lemon juice. Others prefer it marinated in a spiced brine.
For horizontal smoking, the fish are placed in baskets and then pushed onto the crossbar in the smoking chamber. For vertical smoking, the fish are attached to smoking hooks and hung from the holder in the oven. Close the oven. Place the pre-heated charcoal or wood chips on the shelf below the smoking chamber. After a while, the temperature inside will rise to approximately 60-80°C! Once this temperature is reached, the cooking time is approximately 45-60 minutes, depending on the size of the fish. The fish are cooked when the dorsal fins can be easily removed.
Place the smoking wood flour tray filled with embers on the floor of the smoker's interior or, if smoking with an electric heater, directly on the heater. With the oven open, wait until the smoking wood flour begins to smoke. Then, turn off the gas or electric heater. If smoking with solid fuels, remove the embers from the ember box. Close the smoker again.
The vent on the smoker should be opened. Once the smoke has stopped escaping, open the smoker to check whether the fish are browned to your liking, or repeat or extend the smoking process until the desired degree of browning is achieved.
Cold smoking
The food to be smoked should be prepared as described above for hot smoking. With this method of smoking, no additional heat source may be used other than the glowing smoking chips.
The smoking powder is brought to a smoldering state in the round bowl and then added to the smoking room.
When cold smoking, the temperature in the smoking room should not exceed +25°C!
The drip tray must not obstruct the air circulation. (Ensure it is at an even distance from the housing!)
Now you can place the food to be smoked in the oven and close the lid. The ventilation flap on top of the smoker must remain open throughout the entire smoking process. You can repeat the smoking process as often as you like.
Instructions for safe handling of your smoker
- the substrate must be fireproof
- never place near burning materials
- only smoke outdoors in wind-protected places
- Keep children away when operating the smoker
- Do not transport the smoker during operation
- No changes may be made to the smoker
- For smokers with a slider, pull it out first to open
- Protect device from moisture
heaters
When operating an electric heater, the smoker, including the power cable and power plug, must be positioned so that it is protected from rain, snow and other moisture.
Electric and gas-powered heaters are available for all hot smokers. Adding a heater is easy and straightforward without any technical modifications. This makes operating your smoker even easier.
Attaching the thermometer
Insert the thermometer with the rubber ring into the designated opening from above and press lightly. Press the fork spring into the groove of the thermometer shaft inside the oven.
cleaning
The fish baskets, flat grates, and smoking hooks are cleaned with dish soap and water or in the dishwasher. The surface of the smoker is cleaned after use with a damp cloth and dish soap.