Usage example with fish.
Hot-smoked trout,
mackerel.
Instructions
Place the trout in the brine for 8 hours on the
previous day. Drain the fish well and leave it to dry
under refrigeration for 12 hours.
Fill the VarioSmoker with wood chips, place it in
your iCombi Pro on a rack above or below the
food, and close the cooking cabinet door. Select the
setting for your cooking system. The program will
start automatically in the iCombi Pro.
In the meantime, season the trout to taste and use a
grid for cooking.
Once the VarioSmoker begins smoking and your
RATIONAL combi-steamer asks you to load, place
the salmon in the cooking cabinet and close the
cooking cabinet door. You can place the fish on
a stainless steel grid or hang it on a hook in the
cooking cabinet.
Ingredients
for 16 portions
› 8 trout
› 3 % brine:
4 oz (120 g) salt,
1 gallon of water
› Juniper berries, bay
leaves, peppercorns,
allspice
› Beech chips, hickory
chips
› RATIONAL Stainless steel grid
iCombi Pro settings
Cooking path
iCombi Classic settings
Accessories
2
Pre-smoke
Step 1
302 °F
20 min
30 %
Speed 2
302 °F
150 °F
100 %
Speed 3
13
12
