General smoke oven instructions for use
There are two ways to smoke, the cold method (10°C to 25°C), in which the food is first brine, and the warm method (40°C to 110°C). You can store cold-smoked dishes for longer.

Hot smoking
This is a lot easier to do at home, but the result does not last longer than the normal cooked product. You did add a delicious smoky flavor to the food. Fish is smoked at a temperature between 60°C and 80°C, meat at a higher temperature, between 90°C and 110°C. The time varies - depending on the size of the piece of food, and whether it has already been pre-cooked, from half an hour to several hours.

Cold smoking
Cold smoking is more difficult than hot smoking. The temperature is -depending on what you smoke and the desired result- somewhere between 10°C and 25°C. Smoking can last from 4 hours to 4 days. All this time you have to keep an eye on the temperature and ensure that the smoker continues to smoke properly! The result is long lasting. Whether food has been smoked enough can be determined by weight: you must weigh the fresh food before brining and after smoking. Fish loses 13 to 30% of weight in the process. For meat and poultry it can be up to 25%.

The technique of smoking:
Preheat the oven, first let it get nice and hot (burn the bottom plate clean) by placing the lid only halfway on the oven and the ash drawer open approximately 50% to maximize the draft and bring some thick logs to glow firmly in the oven. the (ash) drawer. Attach the meat or fish to be smoked to the supplied hooks or skewers and hang them in the oven. Mackerel, eel and garfish hang well, but there are also fish that fall apart when cooked, such as red gurnard, trout, etc. If in doubt, provide extra strength with hooks specially made for this purpose, it is a shame when the dish is overcooked. and falls onto the (grubby) base plate when you want to take it out of the oven.
Now dampen the heat of the glowing blocks with some smoke moths, smoke curls or smoke chips, but keep it a bit light (do not stuff). Place the ash pan approx. 2 cm. open and place the lid loosely on the top of the oven or, if the smoker oven has a door slightly ajar, with the ventilation hole completely open, if the draft is still too strong and the smoke moth, shavings and chips threaten to flame, then further dampen by pressing the lid firmly onto the oven and partially closing the vent hole; the intention is to retain the heat by glowing at the bottom with just enough draft, which creates smoke development and heat, which is then trapped in the oven except for a small crack. Try to keep it that way by shaking the ash pan and filling it with mainly small items, but always keep 1 or 2 glowing large blocks at the bottom. By feeling the side of the oven with your hands, at the height of the dish, you know whether you are approximately right: OUCH! is wrong and being able to easily touch the inside of the forearm (which is a sensitive spot) is also wrong. The good thing is: just being able to place your palms against the sides of the oven without pain, but it does take some getting used to...
If you check every 5 minutes or so, not much can go wrong. If you want something less labor intensive, play it safe, i.e. at a low temperature for a long time (glowing blocks at the bottom, covered with small items, ash pan and chimney hole almost completely closed and smothered, while doing other things). Longer means at least twice as long as indicated in the guidelines.

Important:
Too hot is never good, the food often deforms strangely or blows full of ash from the ash drawer, which cannot sink through the holes due to the strong draft, and a lot of fat also leaks away, causing the food to dry quickly. is becoming. Furthermore, try to maintain the temperature for as long as the smoking time lasts, doneness can possibly be checked with a long skewer, but in general, when the fat runs out, which you hear through the hissing in the oven, then the food is cooking.

Warning:
The Smoker is getting hot. Keep children away!
The Smoker is for outdoor use only!
Due to the risk of burns, only use the smoker under a watchful eye!

Smoker user manual
Please first read the instructions below before using the oven! The smoker is intended exclusively for preparing food and is not suitable as a stove or for other purposes. Overheating can cause the stainless steel sheet material to deform. This is therefore excluded from the warranty. When burning, only fuels may be used that do not produce harmful waste products or gases. Choose a sheltered spot and take the wind direction into account, so that neighbors and your guests are not bothered by flying sparks and smoke.
Place or secure the smoker on a firm and level surface. First open the aeration valve when heating the oven, and then close it again in time to prevent overheating. Wait (when using the barbecue) until the charcoal has burned out and a white ash layer has formed before opening the fire grate and removing the ash.
When lighting the oven, it is useful to use firelighters intended for this purpose that you place among the fuel.

WARNING: Do not use methylated spirits, petrol or similar flammable liquids for lighting or relighting!
The Smoker is for outdoor use only. The smoker becomes very hot when in use, so wear protective gloves when operating or touching it. Always keep a sufficient distance (± 1.5 metres) between the Smoker and (flammable) objects.

Due to the risk of burns, only use the smoker under a watchful eye. Be especially careful with children and pets running around.

To be on the safe side, keep a bucket of sand and/or water on hand when using the Smoker.

Before moving the smoker, wait until it has cooled down.

At the end of using the Smoker, the fire can be suffocated by closing the aeration holes.

Cover warm charcoal or ash with a layer of sand for quick and safe cooling.

Only after it has completely cooled down and the ash remains have been cleared, the smoker may be placed in a closed room.

All components of the smoker can be cleaned with dishwashing liquid. (Excluding thermometer)

When the oven is heated up for the first time, discolouration becomes visible, especially in the combustion oven part. This is not covered by the warranty. This is common with stainless steel, and it only concerns optical changes. Nothing changes in the quality of the product.

We hope you have fun preparing dishes with the smoker!