Where are you from?
Stainless steel smoker
What can I smoke with and how?
- You can use different types of wood chips for smoking (for example beech or alder or very aromatic fruit tree wood chips, namely, cherry, sour cherry, apple, plum or pear).
- The Table Smoker Box enables the following types of smoking:
- Hot smoking (from 50 °C to 90°C)
This smoking process offers short smoking times for the purpose of continuous consumption, e.g. fish or sausages. The temperature of the smoke ncreases rapidly. As a result such smoking, the prepared product acquires the desired colour and the specific smoked-meat flavour. When smoking meats, you should use the meat thermometer to achieve the optimal temperature of the meat.
- With warm smoke (from 25 °C do 50 °C)
This smoking option leaves meat or fish juicy. Due to enzymes that cause protein splitting, the wafting of the typical smoked-meat flavour is intensified and the product remains fragile. The smoking time depends both on the dish and on the used temperature of the Smoker Box. The approximate smoking time for fish is 30 min
- Smoking poultry and red meat should take from 60 to 90 minutes.
- Place the earlier corned dish outside at a low ambient temperature to dry. In no case should the product intended for smoking hang in the sun.
- Spread wood chips (30 - 50g) evenly on the roasting tin. Their thickness should not exceed 0.5 cm.
- Place the fat tray on the wood chips.
- Pour fuel into the burners and light them. Put the cover with the thermometer on the smoker box and wait for about 3 minutes until it warms up to the temperature of ca. 80°C
- Place the product intended for smoking on the grate in such a way that it has as little contact with the inner walls as possible. Thanks to this the dish will not cling to them and will be easier to take out after smoking.
- Note: The temperature has to be controlled throughout the whole smoking process. The builtin thermometer in the cover will make it easier for you.
- Cool the dish after smoking to prevent it from falling apart.
- The cooled meat should be scalded depending on your preferences and the smoking type