Werbung
Verfügbare Sprachen
Verfügbare Sprachen
5. Close the smoker door.
Note: During the whole smoking process, keep checking the temperature using the thermometer (14)
installed in the door. The temperature inside the chamber can be adjusted using the furnace gates (10)
and the stack gate (13).
6. After the smoking is finished, weight for the product to cool down slightly, which will make it easier to
remove it.
Depending on your preferences and the smoking method chosen, you can scald or dry the product after
it cools down.
In order to obtain a tasty and healthy product, the smoke used has to meet certain specific criteria related
to the wood type used and combustion temperature. That is why it is best to use only proven and properly
cleaned smoking wood chips. It is recommended to moisten the wood chips with water prior to smoking
in order to ensure optimal combustion and smoke generation.
Depending on the type of the meal prepared we recommended the following wood chip varieties:
PORK
BEECH
CHERRY
PEAR
APPLE
PLUM
ALDER
WALNUT
OAK
Take advantage of the possibilities provided by different smoking methods:
•
Cold smoking
It takes place in the temperature from 8 to 25ºC and results in the strongest drying of smoked meat. It
also requires a lot of time. It should be carried out with breaks, in multiple phases. A single phase of
smoking usually takes 5-12 hours. Airing (taking about 5 hours) is carried out between phases and aims
at supplying fresh air. It causes additional drying of smoked meat, as well as creates appropriate aroma.
Depending on the product, the whole cold smoking process consists of 3-5 phases.
This method is used mainly for smoking raw meat sausages and cured raw products (mainly dry). The
products prepare in this manner are delicious and can be stored for a very long time (in a cool, dark and
well-ventilated place). The products should not touch one another when smoked and stored. They
should also be protected against dust and light.
•
Warm smoking
It is used mainly for smoking scalded and cooked products. It takes place in the temperature from 24 to
60ºC. It usually takes not more than 24 hours.
•
Hot smoking
This method employs the temperature from 40 to 90ºC. The smoking can take several hours. This
smoking method is used mainly for making sausages and smoked bacon intended for quick
consumption, which can be dried, scalded or roasted after heat treatment.
Precautions:
•
The smoker is intended only for outdoor use, e.g. in a backyard or on a terrace. It must not be
used in any confined space.
BEEF
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
POULTRY
FISH
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
MUTTON
VENISON
✓
✓
✓
✓
✓
✓
✓
Werbung
