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Smoker chips/ Smoker w ood (optional)
For a st ronger smoke aroma you can add smoker chips or f resh herbs such as rosemary, t hyme or bay
diat ely bef ore st art ing barbecueing.
There are t w o opt ions:
t ion and t he int ensit y can be cont rolled by t he quant it y of smoker chips. The RÖSLE smoker box and
smoker chips are available f orm t he t rade.
raw. Af t er t hat , t he smoke has no f urt her eff ect on t he t ast e as t he cooking process cont inues.
Fish rack/ Smoking hooks
about 2cm below t he head, f rom t he int est inal cavit y t o t he out side. The ot her end of t he hook is t hen
Addit ional smoking hooks are available as a set of 6 f rom t he t rade quot ing art icle no. 25928.
Function of w ater bow l
more slow ly t o t he f ood. You can also aromat ise t he w at er w it h herbs, spices, beer or w ine. This impart s ad-
Fill up t he w at er bow l if required (f or longer cooking t imes of 2 hours or more) w it h w arm or hot w at er.
more quickly as t he w at er w ill not require more heat ing.
Check t he w at er level af t er 3 - 4 hours and t op up as necessary.
The maximum capacit y of t he w at er bow l is 7 lit res.
Caut ion!
M ake sure t hat no w at er can drip ont o t he hot coals. The st eam produced could creat e ash sw irls.
They are capable of causing severe t o f at al injuries.
The w at er bow l can also be used w it hout w at er t o prevent t he juices f rom t he f ood dripping int o
er t emperat ures. Wit hout t he w at er, t he t emperat ure is less st able and has t o be regularly checked.
only absorbed at t he beginning of t he cooking process w hen t he f ood is st ill
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