7
5. Operation
Do not expose the device to long lasting, direct, and large flame. This may cause pot deformation and burning through.
It is recommended t
o use a separating plate (not included in the set) that reduces the product’s exposure to direct
contact with intense fire and ensures precise control over the temperature and longer lifetime of the product.
In the event of appearance of any discolourations or rust, comply with Item 6. Cleaning and maintenance
NOTE: Prior to using the smoker for the first time, wash it using hot water with a cleaning agent. Assemble in line with
the diagram.
How to use:
Remove the cover. Pour the wood chips onto the chip tray and then place it at the bottom of the pot. Place the grill
intended for smoking meat over the wood chip tray, then place the drip tray over it, and finally install at the top the
grill intended for smoking fish, cheese, or large meat pieces. Close the pot with the cover and place the thermometer
in it. In order to remove smoke, it is suggested to connect the hose to the ventilation hood or placing its end behind
the window. 50-100 g of wood chips is enough to obtain the appropriate colour of the products smoked.
Depending on the type of the dish prepared, we recommended the following wood chips:
PORK
BEEF
POULTRY
FISH
MUTTON
VENISON
BEECH
CHERRY
PEAR
APPLE
PLUM
ALDER
WALNUT
OAK
You can cure or marinade in advance the meat intended for smoking. However, it is very important to dry it thoroughly
prior to the smoking process. The products that are ready for smoking should be distributed evenly or hung on the grill
- in such a way so that they do not touch the smoker walls. The smoker so prepared should be placed on a gas-fired
source of heat. During the first 5-10 minutes it is allowed for the smoker bases to heat up strongly. After that time it is
recommended to reduce heating or place a separating plate (not included in the set) between the heat source and the
pot.
The smoking time and temperature depending on the type of food smoked:
fish: 30-60 minutes, smallest flame;
meat and fatback: 60-120 minutes, small flame
– small enough not to melt fat.
Smoking temperature monitoring is carried out using a thermometer placed in the cover.
You can find recipes for smoked products, as well as marinades and curing brines for fish and meat at our website:
www.browin.com/blog
Hang the meat so that the portions do not touch one another. Leave some free space between the prices on the grills /
hook and the smoker walls in order to ensure proper heat circulation.
6. Cleaning and maintenance
After the smoker cools down after use, wash it first using a brush (in order to remove soot and staining) and then using
a sponge and some soap solution. After the device is cleaned, flush it and dry it.
After each use, wipe the interior of the smoker and its cover with any edible plant oil in order to secure it properly until it
is used next time.
It is not recommended to wash the device in a dishwasher. After cleaning, the device should be dried thoroughly.
Stainless steel is resistant to corrosion thanks to the fact that the alloy elements form a thin, transparent protective layer
on its surface that protects it against corrosion. If it is damaged mechanically and not maintained properly, pitting may
appear on it. Proper maintenance and cleaning are required. The frequency of cleaning and maintenance depends on
how frequently the device is used and the conditions in which it is stored. Every stainless steel element the surface of
which is damaged will rust if it is not secured.
During maintenance we recommend complying with the following:
