Smoking is a flavor-enhancement method that also extends the shelf life
of food. Traditionally, smoking is used for meat and fish. Oily fish and
meat types are especially suited for smoking. Bacon, pork belly, whole
fish such as trout or mackerel are classic examples.
But various beef cuts, poultry, lamb, turkey, or duck are also excellent
products for smoking. There are also great options for vegetarian
alternatives.
Below you will find some great application tips and ideas. Get inspired.
The smoke flavor: real, original, individual. The VarioSmoker works
with standard smoking materials such as wood chips or pellets. By
selecting smoking materials, the temperature in the cooking cabinet, and
appropriate preparation of your raw materials you can determine the
aroma and intensity.
To give your food product an aromatic and natural smoke flavor, you can
use wood chips or even dried herbs or spices. It is not necessary to soak
the wood chips beforehand. Read the usage examples for ideas on the
types of wood that are most suited for each product.
In the smoking paths, you have the option to select
additional pre-
smoking
to customize the intensity of the smoke aroma.
5 pre-smoking levels
Basic setting: without pre-smoking.
There are 5 smoking levels to choose from
each with 20 minutes
of
smoking.
Example: Smoking level 3 = 60 minutes.
Only use suitable and approved material for smoking. Also, read the
operating instructions enclosed.
Read and carefully follow the operating instructions enclosed,
which contain the safety messages and warranty terms and
conditions.
General information on smoking.
Ingredients for creating smoke.
1
7
6
