Landmann 11094 Mode D'emploi page 12

On the smoking process
1. Let the pickled smoker product dry out
sufficiently in the fresh air at a low temperature
and under no circumstances allow it to hang in
the sun.
2. Spread wood chips or smoke powder evenly in
the small chamber.
3. When placing the smoker product in the oven
ensure there is minimum contact with the grid
or the walls. T hen you will be able to remove the
finished smoked product more easily without it
disintegrating.
4. Light the wood chips or smoker meal using a
neutral firelighter. Let the lighter burn through
completely before you introduce the smoker
product.
5. After smoking allow the smoker product to
cool down so it does not break up when being
removed.
For individual requirements for American Barbecues and smokers, we recommend you refer to relevant literature.
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LANDMANN
Hot smoking with fish
Trout – approx 300g
1. Clean oven-ready trout in running water and
dry thoroughly. With deep-frozen goods make
sure they are dried with particular care, as they
have a high water content.
2. Squeeze lemon juice into the trout, sprinkle on
salt and pepper.
3. The smoking time is approx. 25 minutes at 80ºC
to 90ºC.
For extra seasoning juniper berries can be added to
the wood chips / smoker meal. These will give the fish
a delicate flavour.
To 1 kg of wood chips or smoker meal put 100g of
whole juniper berries.
Sie 100g ganze Wacholderbeeren.
Environmental instructions and measures
for disposal
Pay attention to cleanliness and safety when handling
the Grill-Lok and disposing of residues. Ensure that
residual waste is only disposed of in metal or non-
combustible containers intended for this purpose.