人体工程学
| 可拆卸烤机架 |
Y |
| 可拆卸腿 |
N |
| 脚架/支架腿/桌脚 数量 |
3 |
| 滑轮配置 |
N |
| 腿 |
Y |
性能
| 烹调平面直径 |
400 mm |
| 烟熏功能 |
Y |
| 燃烧器数量 |
2 |
| 烤板/架数量 |
2 |
| 温度计 |
Y |
| 内部容积 |
115 L |
| 类型 |
Barbecue |
设计
| 料理台形状 |
Round |
| 上盖特点 |
Detachable lid |
| 内置的能力 |
N |
| 格式要素 |
Barrel |
| 表面類型 |
Grate |
| 上盖 |
Y |
Smoker 115L, 43.7 x 82cm, Black
Ideal Introduction
To find out is smoking is something for you, the barbecook® smoker provides the ideal introduction to this interesting cooking technique. The smoker offers superior quality at a competitive price, and makes smoking accessible for everyone.
Easy to Light
The barbecook® smoker is very easy to light. Light the charcoal and cover with a layer of water-soaked smoke chips. Fill the pan with water, wine, etc. and place the food on the grid or hang it on the hanging hooks. Close the doors and monitor the smoking process via the built-in thermometer and adjustable air supply.
Deliciously Healthy
Smoking is the purest way of preparing food, because you don’t need any fat or oil. An additional advantage is that cold smoked food keeps longer.
Why would you smoke?
Picking up smoking is not unhealthy at all. On the contrary, smoking is one of the purest and healthiest ways of preparing food, because it does not require fat or oil.
Smoking has long been practised as a method of extending the shelf life of food. Today - with outdoor life and the discovery of new culinary challenges becoming increasingly popular - we smoke food primarily to directly enjoy it. For smoking not only produces a nice smell at your garden party, it also, and above all, imparts that delicious, typical smoked flavour to your dishes.
What can you smoke?
Meat, fish, poultry, crustaceans, vegetables or even cheeses... in principle, everything that goes onto the barbecue, can also be prepared in the smoker. The flavour of your dishes will be determined by the wood species of the smoke chips or wood chips. Examples are beech or oak or different species of fruit trees. You can, of course, further refine the smoked flavour by adding dry herbs or spices to the smoke wood.
How to hot smoke?
Meat or fish to be hot smoked must first be brined. This is done by mixing coarse salt with herbs as desired, rolling the food in it and allowing it to rest in this mixture. The brining time depends on the ingredient. When ready, wash off all the brine and thoroughly dry the food.
For hot smoking, the temperature in the smoker must be between 50 and 80°C. For this, light a portion of charcoal in the bottom part of the smoker, using lighter cubes, or our charcoal starter. Wait until the charcoal is white hot, and then sprinkle a few smoke chips on it, which you have first soaked in water for ten minutes. The smoke chips can also be used dry, but you should then sprinkle them on an aluminium sheet, which you then fold up, pricking holes into it.
You then put the food to be hot smoked on the grill, or hang it with hooks from the smoker lid. Close the smoker so that the smoking process can begin. The smoking time for hot smoking is significantly shorter than for cold smoking. Monitor the temperature in the smoker on the built-in thermometer and add a few charcoals if necessary. You can also sprinkle some extra smoke chips on the charcoals.
