by Bob E » Tue Aug 12, 2014 11:22 am
Just found your query......
I have one and use it mainly for mackerel on my old sailing boat....
Instructions getting a bitty tatty but here goes.....
1 remove packing etc
2 remove trivet and baskets
3 spread evenly in bottom wood chippings.
4 replace trivet .... make sure its seated firmly
5 pour approx. two tablespoons of water wine or spirits into trivet.
6 arrange food in basket/s ( leave space for heat and smoke to circulate )
7 put basket/s into smoker
8 replace lid
So that's pretty basic....
9 ensure smoker is level and about 2 inches, or possibly slightly less, above the charcoal...
Note: I use it on a gas fire (in the sternsheets of my boat) to avoid stinking out the cabin/galley! The base has now distorted slightly and it has a couple of VERY small holes in it.... Doesn't seem to affect the performance though... Maybe I should use a diffuser on the gas ...
I do NOT have the extension kit.
Rough Cooking times are
Prawns 10 to 15 mins (6 for 10 min 12 for 15 min) but MUST be finished on Barbecue to cook completely and make it easy to remove the shells.
Hard Boiled Eggs 10 mins
Scallops 20 mins
Mussels 20- 25 mins
Chicken/duck breasts 20 - 25 mins
Salmon Steak 30 mins
Veal escalops 30 mins
Trout or Mackerel ( approx. 1 lbs ) 35 mins This is the one I usually do....
Whole pheasant or poussin 45 mins
3 lbs Chicken 90 mins
Sausages Do NOT prick them.. First barbecue or grill them for about 5 mins to colour them.. then finish in the smoker for about 20 mins.
LIGHT SMOKE use 30 ml ( 2 Tbsp ) wood
MEDIUM Smoke use 45 ml ( 3 Tbsp) wooid
Heavy Smoke use 60 ml ( 4 Tbsp ) wood
In all cases use 30 ml ( 2 Tbsp ) of water...
May need to increase amount of wood if two baskets used...
Cooking Tips
Trim off all excess and visible fat prior to smpoking
use marinades on meat or fish before smoking ... RExcvess can be used to replace water in trivet
use flavourings in the wood such as caraway whole dried chilli peppers, cumin seeds, star anise and cinnamon sticks
use flavourings in water such as garlic, ground spices, orange and or lemon rind, cardamon, cloves, juniper berries, and fresh or dried herbs.
use red or white wine, cider or fruit juices in the trivet instead of water
DON'T
allow food to overlap might result in undercooking
baste food - there is no need as heat is gentle and moist opening lid will only increase cooking time...
DON'T Use A Soft wood such as pineas it gives an unappetising flavour resinous flavour.
There you go better late than never and if you want to sell the thing let me know please ???
Cheers happy eating Bob E....