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Warm smoking

Given that you have portion-adjusted trout in the oven, you set the thermostat to 70-75C in about 15 minutes to make them boil. Then the temperature is lowered to around 55C.
Then you add smoking chips to the tray.
The smoke development will then begin, as the heating element will set fire to the chips and the oven can be set to even smoke and heat for around 90 minutes. This is of course only a simple suggestion.
Too much smoke can ruin an otherwise perfect smoking; hence it will be better to add the chips little after little during the smoking, but feel your way. With this oven, you can regulate everything you need according to your taste.

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