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Tepro 1088N - Natchez Manual

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Smoking
Smoking works by burning wood or
charcoal in the small grill chamber and
laying out the goods to be smoked in the
large grill chamber.
The smoke that is created in the small grill
chamber is drawn through the large grill
chamber and escapes through the smoke
pipe. Do not use more than 2 kg of wood
in the small grill chamber.
Indirect cooking helps to prevent grease
from dripping on the embers and causing
flames to rise, which burn the food.
Beech wood and fruitwood are particularly
suited to smoking. Make sure that the
wood is dry and well seasoned (at least
2-3 years). Do not use oak wood, since
this is harmful to health. Enquire with your
wood supplier about suitable wood types.
Wood pieces with a length of approx.
7-10 cm and a thickness of 2.5 – 5 cm are
best suited to smoking.
• During smoking, the covers must
remain closed, otherwise the smoke
escapes more quickly and the cooking
time must then be extended.
• Before lighting the fuel, open the air
vent on the small grill chamber approx.
1.5 – 2.5 cm and the exhaust flap of the
smoke pip up to halfway. You can start
with charcoal to heat up the grill and
later add wood pieces.
• Read off the temperature from the
thermometer (2) in the cover of the
large grill chamber. You can regulate
the temperature using the air vent on
the small grill chamber.
• The ideal smoking temperature is in the
range of 80 °C to 120 °C.
• Fish or poultry, for example, are
suitable smoking goods. Other types of
meat and certain types of vegetable are
likewise suitable for smoking.
• If you are suing meat or fish, lay these in
a mixture of salt, water, and seasoning
for several hours before smoking. Let
them dry off well before smoking.
• For large pieces of meat, a cooking
time of approx. 1 hour per 500 g should
be set. In each case, check whether the
food has been cooked before removing
it. To this end, use a food thermometer.
• Recipes for smoking can be taken from
appropriate recipe books or found on
the internet.
P140207-TEPRO-1088N_Natchez_20151214.indb 36 17/12/15 11:26 AM
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