Napoleon APOLLO Manual page 5

Cold Smoked Fish
Basic brine for fish...
125 mL (½ cup) brown sugar
125 mL (½ cup) kosher or coarse sea salt
250 mL (1 cup) soy sauce
1.5 L (6 cups) water
250 mL (1 cup) dry white wine
5 mL (1 tsp.) coarse ground pepper
1 finely chopped sprig of rosemary
You may need to increase the quantities proportionately depending on how
much you need to cover your fish.
Method...
1. Mix all the ingredients and stir thoroughly until the salt and sugar has
dissolved. Place the fish into a non-reactive container and pour the brine
mixture over, making sure that the fish is totally covered by the brine.
2. Refrigerate overnight.
3. Remove the fish from the brine (the brine has done its work, so should
now be disposed of), pat the fish dry and place back into the fridge for 2
hours.
4. Set up your unit for cold smoking, as described previously, place the fish on
the cooking grills or you may want to use the fish hanger located in the lid.
Pop the lid on and smoke.
Times will vary greatly depending on the size and weight of the fish. Mild woods
such as Alder, Apple, Beech or Maple are recommended for smoking fish.
19.
Thank you for purchasing the Apollo 3-in-1 Smoker. We want you to be able
®
to use your new unit safely and effectively, while at the same time, producing
great-tasting food for your family and friends to enjoy.
Tools required for assembly:
Phillips/Star Screwdriver
Remove all the components from the box,
and lay them out on a smooth flat surface.
1. Locate the base unit (dome shaped
2. Lay the base unit open side down and
3. Now turn the base unit over, so that it
Your Apollo® 3-in-1 BBQ Smoker is now
ready to use.
Base
unit
with 3 vents)
attach the 3 legs, with charcoal basket
brackets, using the six M5 x 10 mm bolts.
* NB – Please see inset diagram for
correct positioning of all parts. Avoid
overtightening the bolts, as this can
cause damage to the finish.
stands on its legs and assemble the rest
of the parts, in the order they appear
on the main diagram.
showing leg
attachment
4.