Bedienungsanleitung Tepro 1104N - Fairfax (Seite 27 von 30) (Deutsch, Englisch)

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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 in the door of the

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�

• 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�

P180155_TEPRO_FAIRFAX_1104N_SMOKER_20180730_DE_EN.indb 27 30/7/2018 8:42 PM

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