Landmann Grill-Lok 11094 Assembly Instruction Manual - On The Smoking Process
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LANDMANN
On the smoking process
1. Let the pickled smoker product dry out
sufficientlyinthefreshairatalowtemperature
andundernocircumstancesallowittohangin
thesun.
2. Spreadwoodchipsorsmokepowderevenlyin
thesmallchamber.
3. Whenplacingthesmokerproductintheoven
ensurethereisminimumcontactwiththegrid
orthewalls.Thenyouwillbeabletoremovethe
finishedsmokedproductmoreeasilywithoutit
disintegrating.
4. Lightthewoodchipsorsmokermealusinga
neutralfirelighter.Letthelighterburnthrough
completely before you introduce the smoker
product.
5. After smoking allow the smoker product to
cooldownsoitdoesnotbreakupwhenbeing
removed.
Hot smoking with fish
Trout–approx300g
1. Clean oven-ready trout in running water and
drythoroughly.Withdeep-frozengoodsmake
suretheyaredriedwithparticularcare,asthey
haveahighwatercontent.
2. Squeezelemonjuiceintothetrout,sprinkleon
saltandpepper.
3. Thesmokingtimeisapprox.25minutesat80ºC
to90ºC.
Forextraseasoningjuniperberriescanbeaddedto
thewoodchips/smokermeal.Thesewillgivethefish
adelicateflavour.
To1kgofwoodchipsorsmokermealput100gof
wholejuniperberries.
Sie100gganzeWacholderbeeren.
ForindividualrequirementsforAmericanBarbecuesandsmokers,werecommendyourefertorelevantliterature.
Environmental instructions and measures
for disposal
Payattentiontocleanlinessandsafetywhenhandling
theGrill-Lokanddisposingofresidues.Ensurethat
residualwasteisonlydisposedofinmetalornon-
combustiblecontainersintendedforthispurpose.