Masterpro MPSMOKER User manual

PORTABLE
INFUSION SMOKER
WITH DOME
FEATURES
• Compact portable infusion smoker.
• Infuses a wide variety of foods with a smoky flavour,
including meat, seafood, cheese, vegetables, salt,
herbs, butter, condiments and even cocktails.
• Includes flexible long hose.
• Removable smoking chamber for easy cleaning.
• 2 speed smoking.
WARNING
• For domestic use only. Not for commercial use.
• It is important to read these instructions carefully and
familiarise yourself with product before lighting or
operating. Re-read instructions periodically to refresh
your memory. Retain instructions for future reference.
• Children should be supervised around this appliance.
• Do not immerse smoker in water or any other liquid.
• Allow tool to cool before cleaning and storing.
• When igniting the wood chips, ensure the workspace
has no flammable materials. Keep flammable materials
away from flame.
• Smoker should only be operated in a well-ventilated
area.
• Do not place smoker near a hot stovetop or in oven.
• Surfaces of smoker may become hot during use. Take
care when handling.
• Do not run smoker for longer than 30 seconds at a
time.
• Do not leave smoker unattended, when in use.
• Exercise caution when lighting smoker. Use matches to
ignite woodchips – do not use devices such as cigarette
lighters. This will cause excessive heat that will damage
the unit.
• Never operate smoker without mesh filter in place
within Smoking Chamber embers entering the body of
the machine will cause damage and can also be a fire
hazard.
• Do not use smoker for anything other than its intended
use.
• Do not use any accessory attachment from another
manufacturer.
• Do not ignite anything other than small woodchips,
sawdust, dried herbs, cooking spices or teas when
using smoker.
• Empty ash and burnt woodchips into a non-flammable
receptacle.
OPERATING INSTRUCTIONS
• Secure 4 x AA batteries in Battery Compartment 1 .
Ensure that the negative ends are placed against the
springs, both at the base of the battery compartment
and against the cover of the battery compartment.
Place the cover over the top of batteries (ensuring
springs are against negative ends) and push down
to compress springs. Slide the base into position to
secure.
• Place smoker on hard, flat surface.
• Add a pinch of woodchips to Smoking Chamber.
Woodchips can be substituted with dried herbs or tea
leaves, depending on desired flavour.
• Prepare food so that it is covered or sealed inside a
bowl or dish covered by cling wrap, inside a container
with a lid, inside a snap-lock bag or under the cloche.
• Low speed suitbale for gentle infusion such as oysters.
High speed suitable for cheese and meat/.
• Smoker can also be used without dome.
• Place end of nozzle into dome.
• Turn smoker on by pushing fan switch to either low or
high speed.
• Use match to ignite woodchips.
• Smoke will be emitted inot the dome.
• As a general rule, running smoker for 5-10 seconds will
generate enough smoke to effectively infuse food. Do
not run smoker for more than 30 seconds at a time.
• Turn smoker off by pushing Fan Switch 2 upward.
• Allow food to infuse for approximately 2 minutes, or
until desired flavour is achieved.
CARE INSTRUCTIONS
• Do not clean smoker until it has cooled.
• Dispose of ash and burnt woodchips in a non-
flammable receptacle.
• Once cooled, clean body of smoker with a damp cloth.
• Do not immerse smoker in water or other liquids.
• For a thorough clean, remove the nozzle and disconnect
dome. Remove the mesh filter from smoking chamber.
Nozzle, dome, and mish filter can be washed with warm
water and mild detergent. Allow to air dry.
• Storage: Ensure smoker is dry before storing
2 speed switch
battery
compartment
Hose
Nozzle
Smoking
chamber Smoking
dome

SMOKED CHILLI JAM
• Ingredients:
• 100g red chillies, roughly chopped
• 2 cloves garlic, chopped
• 5cm piece ginger, peeled and sliced
• 450g tomatoes, roughly chopped
• ½ cup white wine vinegar
• ½ cup sugar
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 2 tsp fish sauce
• Pinch of salt
• Hickory woodchips
Method:
• Place chillies, garlic and ginger in a food processor and
blend until combined.
• Transfer to a medium size saucepan with tomatoes,
vinegar, sugar, spices and fish sauce and bring to the
boil over high heat. Reduce heat to low and cook for 45–
50 minutes or until beginning to look sticky. Continue to
cook for 10–15 minutes, stirring occasionally to prevent
it sticking.
• Transfer mixture to a jar or bowl and cover with
smoking dome. Add hickory wood chips to the smoking
chamber. Turn the Infusion Smoker on to High speed
and ignite wood chips. Switch to Low speed and smoke
for a few seconds until the dome is filled with a dense
smoke. Let infuse for 3 minutes. Repeat smoking
process one more time, stirring jam between each
smoking session. Leave to cool completely.
• Can be kept in the refrigerator for 2–3 weeks.
SMOKED DUCK
Ingredients:
• 4 x 180g duck breast fillets, score skin
• 2 tablespoons hoisin sauce
Method:
• Preheat the oven to 180°C.
• Season the duck with salt and pepper, then place,
skin-side down, in a non-stick ovenproof frypan over
low heat. Cook for 5-6 minutes until most of the fat has
rendered and the skin is crisp. Turn, then brush skin
with hoisin sauce. Transfer to the oven and bake for 6
minutes or until just cooked but still pink in the centre.
Rest, loosely covered with foil, for 5 minutes.
• Thinly slice the duck and place on flat plate under the
smoking dome. Add hickory wood chips to the smoking
chamber. Turn the Infusion Smoker on to High speed
and ignite wood chips. Switch to Low speed and smoke
for a few seconds until the dome is filled with a dense
smoke. Turn off and let infuse for 2-3 minutes. Repeat
smoking process if needed. Serve with fresh noodles
and watercress.
CONTACT
Albi Imports
87 Chifley Drive, Preston, Victoria 3072
E: [email protected] P: [phone]