Smoking - tepro Fairfax Bedienungsanleitung

Smoking

Smoking works by burning wood or charcoal
in the grill chamber and hanging up and/or
laying out the goods to be smoked in the
smoking chamber�
The smoke that is created in the grill
chamber is drawn through the smoking
chamber and escapes through the chimney�
Indirect cooking helps to prevent grease
from dripping on the embers and causing
flames to rise, which burn the food�
Beech wood and fruitwood are particularly
suited to smoking� Make sure that the
wood is dry and well seasoned (at least 2-3
years)� Do not use oak wood, since this is
harmful to health� Enquire with your wood
supplier about suitable wood types�
Wood pieces with a length of approx�
7 – 10 cm and a thickness of 2�5 – 5 cm are
best suited to smoking�
Alternatively, you can use sawdust or chips�
These are available at specialist retailers�
• During smoking, the cover and the
door must remain closed, otherwise the
smoke escapes more quickly and the
cooking time must then be extended�
• Before lighting the fuel, open the air
vent on the grill chamber approx�
1�5 – 2�5 cm and the ventilation flap
of the chimney up to halfway� You
can start with charcoal to heat up the
smoker and later add wood pieces or
place the smoking agent tray on the grill
grates of the grill chamber and fill it with
the desired smoking agent�
• Read off the temperature from the
thermometer
smoking chamber� You can regulate
the temperature using the air vent on
the grill chamber� The ideal warm/hot
smoker temperature is in the range of
50 °C - 85 °C�
P150364_TEPRO_FAIRFAX_1104N_SMOKER_20151118.indb 27
in the door of the
• Fish or poultry, for example, are
suitable smoking goods� Other types of
meat and certain types of vegetable are
likewise suitable for smoking�
• Should you be using meat or fish for
smoking, lay these in a mixture of salt,
water and seasoning for several hours
before smoking� Let them dry off well
before smoking�
• For large pieces of meat, a cooking time
of approx� 1 hour per 500g should be
set� In each case, check whether the
food has been cooked before removing
it� To this end, use a thermometer for
meat and for fish you can check the
cooking state using the fins� When the
fins can be easily pulled of, the fish is
cooked�
• Food in the vicinity of the grill chamber
cooks first� Midway through the cooking
time, shift the food around�
• Should the food become dark but still
not be cooked, wrap it in aluminium
foil so that it can cook further without
becoming darker or taking on a stronger
smoked flavour�
• Smoking recipes can be found in
relevant recipe books or searched for
on the internet�
t
27
18/11/15 11:26 AM