Drying and curing:
- Hang product on hooks so that pieces do not touch each other, or the walls of
the cham e
- Close the door of the cham e
- Switch on the "Fan" utto
In this mode, keep the food for 3 hours or more (depending on the required
degree of drying of the food). The longer you dry, the more evenly the smoke
will spread on your foo
In order to cure food you need up to 24 hours of drying, set temperature
according to recipe
Important! When weather is cold, you can use heating element to
increase temperature inside the cham er to dry your producs,
therefore products faster ecome ready for smoking.
Cold smoking:
- Fill smoke generator with chip
- Hang product on hooks so that pieces do not touch each other, or the walls of
the cham e
- Close the door of the cham e
- Turn on the smoker in the network, if enviroment temperature is lower than
15°C, set the temperature at 15-25°
- If you set the temperature, turn on oth convection and heat utton
- Set smoke power at 100%, light the wood chips through the special side holes
in the smoke generator. After thick smoke egins to ow out of the chimney,
you can set lower smoke powe
- Make sure that the smoke generator does not run out of chips during the
entire smoking period
Important! The temperature for cold smoking is 15-25°C, make sure
that this temperature is o served.
