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Keep the Smoke going
1. Place the drip pan (D) securely on the 3 support brackets of the lower oven
body.
2. You can fill this pan with a little bit of water.
3. Place a cooking grid (E) directly on top of the drip pan. Place food on the
cooking grid in a single layer with spaces between each piece. This allows
smoke and heat to circulate evenly all around the food.
4. Place upper oven body on top of the lower oven body. Keep door closed.
5. Position the other cooking grid on the support brackets (L) of the upper oven
body, and make sure the rim of the cooking grid is resting firmly on the support
brackets. Place food on the cooking grid.
6. Alternatively you can hang sausages, fish, etc. onto the supplied smoking
hooks (R). Hang the smoking hooks onto the hanging rods (M) inside the
smoking lid.
7. Place smoking lid on the smoker and start smoking!
Cooking Tips
During the smoking process, avoid lifting the smoking lid to check the food.
The opened lid allows heat to escape which makes additional cooking time
necessary.
When removing the lid during cooking, lift it to the side instead of straight up.
Lifting the lid straight up creates a vacuum air flow within the smoker, sucking
up ashes onto the food.
Food such as poultry, pork meat (ham), venison, sausages, fish, seafood and
many other delicacies can be smoked in the oven. Please note that the smoke
oven is not suitable for cold smoking of food.
In specialist shops (e. g. angling sport shops) you will find a wide range of
meal, brine and herbs etc. for smoking food. A very important component for
smoking food is the right smoke meal. Only use smoke meal from specialist
shops. Do not use wood chips or similar products from joiner's or carpenter's
workshops. Please note, the finer the smoke meal is, the better will be the
smoking result.
Make sure the food to be prepared is dry before placing into the smoke oven
(especially, when the food to be smoked was soaked in brine).
Using
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