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Basic brine for sh…
½ cup brown sugar
½ cup kosher or coarse sea salt
1 cup soy sauce
6 cups water
1 cup dry white wine
1 tsp. coarse ground pepper
1 nely chopped sprig of rosemary
You may need to increase the quanes proporonately dependent on how
much you need to cover your sh.
Method…
1. Mix all the ingredients and sr thoroughly unl the salt and sugar has
dissolved. Place the sh into a non-reacve container and pour the brine
mixture over, making sure that the sh is totally covered by the brine.
2. Refrigerate overnight.
3. Remove the sh from the brine (the brine has done its work, so should
now be disposed of), pat the sh dry and place back into the fridge for 2
hours.
4. Set up your unit for cold smoking, as described previously, place the sh on
the cooking grills or you may want to use the sh hanger located in the lid,
pop the lid on and smoke.
Times will vary greatly depending on the size and weight of the sh. Mild woods
such as Alder, Apple, Beech or Maple are recommended for smoking sh.
Cold Smoked Fish
Thank you for purchasing the Apollo
®
3 in 1 Smoker. We want you to be able
to use your new unit safely and eecvely, while at the same me, producing
great tasng food for your family and friends to enjoy.
Tools required for assembly:
Phillips/Star Screwdriver
8mm - 5/16 Spanner/wrench
Remove all the components from the box,
and lay them out on a smooth at surface.
1. Locate the base unit (dome shaped with
3 vents)
2. Lay the base unit open side down and
aach the 3 legs, using the six M5 x 10mm
nuts and bolts.
* NB Please see inset diagram for correct
posioning of bolts, washers and nuts. Avoid
over ghtening the bolts, as this can cause
damage to the nish.
3. Now turn the base unit over, so that it
stands on its legs and as assemble the rest
of the parts, in the order they appear on the
main diagram.
Your Apollo® 3 in 1 BBQ Smoker is now ready
to use.
Base
Unit
showing leg
aachment
4.
19.
5


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