Smoking - tepro MILWAUKEE Bedienungsanleitung

5. Place cooking grate (11) on the
holders in the large grill chamber.
6. Make sure to place a sheet metal
container in the relevant holder to
catch waste grease.
7. Place the food to be grilled on the
grate only when the charcoal is
covered with a bright layer of ash.

Smoking

You can smoke food by burning firewood
or charcoal in the small grill chamber and
placing the food to be smoked on the
cooking grates in the large grill chamber.
The smoke generated in the small grill
chamber draws through the large grill
chamber and escapes through the smoke
pipe. Do not use more than 2 kg of
firewood in the small grill chamber.
This indirect method of cooking prevents
grease from dripping on embers, which
creates flames that may burn the food.
Beech wood and fruit tree wood is particu-
larly suitable for food smoking. Make sure
that the firewood is stored in a dry,
naturally ventilated place (for at least 2-3
years). Do not use oak wood as it is harm-
ful to human health. Inquire with your
wood supplier which other types of wood
are suitable for smoking food.
For smoking, use firewood pieces that are
ideally 7 - 10 cm long and 2.5 - 5 cm thick.
• When smoking food, keep the grill
chamber lids closed; otherwise, smoke
escapes faster and the cooking time
needs to be extended.
P140206-TEPRO-1049-Milwaukee-Smoker_20140904.indd 15
• Before starting the fire, open the vent
slide of the small grill chamber to
1.5 - 2.5 cm. Open the exhaust flap of
the smoke pipe half way. You can warm
up the grill with charcoal and add
firewood later.
• Read the temperature on thermometer
(22) in the lid of the large grill chamber.
You can regulate the temperature with
the vent slide of the small grill chamber.
• The ideal temperature range for smok-
ing is from 60°C to 90°C.
• Fish or poultry meat is suitable for
smoking. You can smoke also other
types of meat and even some types of
vegetables.
• When using meat or fish, marinate the
food to be smoked for several hours
before smoking in a mixture of salt,
water and spices. Let it dry well before
smoking.
• For larger chunks of meat, estimate
approximately 1 hour of cooking per
every 500g of meat. In every case,
check whether the food being smoked
has been cooked well before removing
it from the grill. Use a food thermome-
ter for this purpose.
• You can find smoking recipes in
relevant cook books or on the Internet.
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