The outdoor smoker can be used for hot OR cold smoking fish, poultry, game, meats, cheese and vegetables with the bonus that the flavour of home smoked food is delectable! Great for smoked food at dinner parties, finger buffets, barbecues and entertaining at home and it's a boon for camping or boating holidays. Light the meth burner under the Outdoor Smoker Cooker, sprinkle some sawdust on the base of the smoker, add your food and put the lid on, that's it.

 

 

Smoking Process 

1. Place the earlier corned dish outside at a low ambient temperature to dry. In no case should the product intended for smoking hang in the sun. 

2. Spread wood chips (30 - 50g) evenly on the roasting tin. Their thickness should not exceed 0.5 cm (1). 

3. Place the fat tray (3) on the wood chips. 

4. Pour fuel into the burners (6) and light them. Put the cover with the thermometer on the smoker box and wait for about 3 minutes until it warms up to the temperature of ca. 80°C

5. Place the product intended for smoking on the grate (2) in such a way that it has as little contact with the inner walls as possible. Thanks to this the dish will not cling to them and will be easier to take out after smoking. 

6. Note: The temperature has to be controlled throughout the whole smoking process. The builtin thermometer in the cover will make it easier for you.

7. Cool the dish after smoking to prevent it from falling apart. 

8. The cooled meat should be scalded depending on your preferences and the smoking type. What can I smoke with and how? 1. You can use different types of wood chips for smoking (for example beech or alder or very aromatic fruit tree wood chips, namely, cherry, sour cherry, apple, plum or pear) 780104, 780 ... 2. The Table Smoker Box enables the following types of smoking: - Hot smoking (from 50 °C to 90°C)