Please activate JavaScript!
Please install Adobe Flash Player, click here for download
ePaper created 2013-09-18, 09:06:07 | version 1.25.20
4 Smoky 4 Item no. 1140 Dimensions: 380 x 500 x 800 mm, for app. 10 fish incl. 5 hooks and 3 rods 3 levels double-walled door Smoky 5 Item no. 1145 Dimensions: 380 x 500 x 1000 mm, for app. 18 fish incl. 5 hooks and 3 rods 3 levels ● Insulated handles ● Special design prevents fat dripping into the embers ● 130 mm stove pipe stud ● Draft regulation on stud Completely made of stainless steel, with wood, gas or electric heating. Unbeatable advantages. Inexpensive and small – perfect for the novice Cold smoke Takes place at temperatures between 25° to 30° C. Fine, dry sawdust is ignited with embers, a lighter or similar so tha the sawdust only smoulders (smokes). Warm smoke Takes place at temperatures between 40° to 70° C. In this case you use small pie- ces of wood, preferably hardwood, to get stronger embers and then cover them with sawdust to get heat and smoke insi- de the smoke oven. Hot smoke This requires adequate firing to reach a temperature between 90° to 100° C. As with warm smoke, the embers are covered with sawdust. For warm smoke we recommend heating to app. 60° C – for hot smoke to app. 95° C – then cober the embers with sawdust. This way you get heat and smoke. Electic or gas heating Electric or gas heating is only required for warm and hot smoking, The electric or gas heaters are used to heat up the device. For this method, the smoke is also generated using sawdust. Every electric or gas heater is supplied with a sawdust table that is placed on the electric heating coil or the gas burner to generate smoke by igniting the sawdust, i.e., making it smoke. Type Hot Warm Cold Time/ Temp. Smoke Smoke Smoke Duration Fish ● 45-60 min. 90-100°C Salmon ● ca. 8-10 h 22-25°C Ham sausage ● 90-120 min. 50-60°C German sausage ● 90-120 min. 50-60°C Vienna sausage ● 90-120 min. 50-60°C Smoked pork loin ● 90-120 min. 50-60°C Poultry ● 3-6 h 100°C Ham, bacon ● 4-6 days 20-30°C Salami ● 1-2 days 20-30°C Blood and liver sausage ● 1-2 days 20-30°C What is being smoked? (reference value table, for guidance only) The models Smoky 4, 5 and 6 are all available with glass door (as shown for Smoky 5) Glass door Smoky 6 Item no. 1160 Dimensions: 380 x 500 x 1250 mm, for app. 25 fish incl. 5 hooks and 3 rods 3 levels, double-walled door ● Large Thermometer ● Loading through the (double-walled) door