Rational VarioSmoker Instructions for use
VarioSmoker.
Application manual
for iCombi®Pro and
iCombi®Classic.
Chapter 1
04 Smoking made easy.
05 How the VarioSmoker works.
06 Information on smoking.
07 Ingredients for creating smoke.
Chapter 2
08
Chapter 3
14 Examples with poultry.
Chapter 4
24 Examples with meat.
Table of contents
Chapter 5
32 Examples with vegetables.
Chapter 6
36 Examples with low-
temperature smoking.
32
Smoking without an extra smoker oven? The VarioSmoker allows you
to cook and smoke food at the same time in your cooking system. This
according to your preferences.
In the iCombi Pro, the VarioSmoker is controlled intelligently via the
USB interface. Once the VarioSmoker has been connected to the
cooking system, cooking paths are displayed in the iCookingSuite which
guarantees an optimal smoking result.
To do this, simply connect the iCombi Pro and VarioSmoker via USB, start
just a few minutes of heating up, the intelligence of the iCombi Pro will
deliver optimal and professional cooking and smoking result. You can
also use the VarioSmoker in all RATIONAL combi-steamers manufactured
from 1997 but in manual mode.
This application manual will help you achieve optimal and professional
cooking and smoking results both when using the intelligent cooking
paths in the iCombi Pro and when smoking manually in RATIONAL
combi-steamers.
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. If
you are using the lowest rack level, slide another GN container over the
VarioSmoker to prevent it from being soiled by dripping fat.
Intelligent mode
1. Remove the protective cover on the power supply for the USB port.
2. Connect the USB plug with the power supply and the USB port on the
cooking system.
3. Switch on the VarioSmoker with the main switch.
iCookingSuite.
4. Press the smoker button to display all intelligent smoking
cooking paths.
5. Start the desired cooking path. The VarioSmoker will be controlled
automatically during the cooking path.
If you remove the USB cable from the power supply during operation,
a message will appear on the display. The intelligent cooking path will
continue without interruption and the VarioSmoker will be switched
intelligent cooking path.
Manual operation
Switch on the VarioSmoker with the main switch.
The VarioSmoker will heat up and smoking will begin.
Manual mode in the iCombi Pro
Once the VarioSmoker has been connected with the USB cable and
switched on, the display includes the on and o indication. This means
the VarioSmoker can be used at any time.
Smoking made easy. General instructions for using the VarioSmoker
successfully.
How the VarioSmoker works.
Information:
›
› If the option “New batch” is available, check whether new smoking material
needs to be added.
›
cleaning tips for your VarioSmoker in your operating instructions.
1
4 5
meat types are especially suited for smoking. Bacon, pork belly, whole
But various beef cuts, poultry, lamb, turkey, or duck are also excellent
products for smoking. There are also great options for vegetarian
alternatives.
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.
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
There are 5 smoking levels to choose from each with 20 minutes of
smoking.
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
76
particular sensitivity as the exact combination of preparation and
temperature is crucial.
possible. For all applications, remove the gills and scales and clean the
Flavor the brine with spices such as bay leaves or juniper berries. The
produces the distinct saltiness and the characteristic smoked skin.
For dry salting, you can also use modern spice mixes such as basil, lime,
orange, or fresh bay leaves.
2
Golden yellow skin from the smoke, and the
meat underneath with a distinct spicy avor.
Usage examples with sh.
The following table summarises the possibilities for preparing sh.
Methods Dry salting Wet salting Brine
Preparation Sprinkle and rub the
inside and outside and
place it in a tub. Salt
must be able to drain
Prepare a 5-8 percent
cooking salt solution.
To do this, dissolve
2-3oz of cooking
Prepare enough brine
loosely in the solution.
Dissolve as much
salt in the water as is
needed to reach the
degree of saturation.
Depending on the
temperature, the salt
content is 27-33
percent.
Time The salting time is
1-2 hours. _Approx. 2 hours is
enough.
Note This method does
not guarantee even
used.
The solution may only
be used once (due
to blood and mucus
residues).
The solution may only
be used once (due
to blood and mucus
residues).
98
Usage example with sh.
Smoked salmon.
Instructions
Place the salmon pieces in the brine for
well and leave it to dry under refrigeration for
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 appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
In the meantime, season the salmon with
lemon rind, tarragon, and dill and use an
appropriate roasting and baking tray 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.
Ingredients
for 64 portions
› 8 salmon sides
›
4 oz (120 g) salt,
1 gallon of water
› Lemon rind, tarragon,
and dill
› Apple wood chips
› RATIONAL Roasting and
baking tray
iCombi Pro settings
Cooking path
iCombi Classic settings
Accessories
2
Pre-smoke Step 1
86 °F 20 min 30 % Speed 2 176 °F 129 °F 100 % Speed 3
1110
Usage example with sh.
Hot-smoked trout,
mackerel.
Instructions
Place the trout in the brine for 8 hours on the
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
a stainless steel grid or hang it on a hook in the
cooking cabinet.
Ingredients
for 16 portions
› 8 trout
›
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
1312
the low-fat content and the relatively high proportion of protein, poultry
is a popular food. However, poultry meat does tend to become dry.
A gentle cooking process combined with the VarioSmoker is therefore
ideal for preparing poultry meat.
3
Create the aromas and intensity according to
your taste.
Usage examples for poultry.
1514
Usage example for poultry.
Smoked roasted chicken.
Instructions
Prepare a spice mix from the spices and rub it
into inside and outside of the chicken.
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 appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
Use the chicken superspike for cooking.
Ingredients
for 24 portions
› 12 whole chickens
› (50 g) raw sugar
› 1 oz (30 g) paprika,
sweet
› 1 oz (30 g) onion
powder
› 1 oz (30 g) mustard
powder
›
powder
› 1 oz (30 g) thyme
› oz (50 g) sea salt
› 1 oz (30 g) coarsely
ground black pepper
› Cherry wood chips
› Chicken superspike
iCombi Pro settings
Cooking path
iCombi Classic settings
Accessories
3
Pre-heating Step 1
320 °F 60 % Speed 2 302 °F 90 % 162 °F Speed 3
Step 2
302 °F 40 % 190 °F Speed 3
1716
Usage example for poultry.
Smoked turkey breast.
Instructions
Bring the brine to the boil and then chill it.
Place the turkey breast in the brine in the cold
room for 12 hours. Then take the turkey breast
out of the brine. Dry it for another 6 hours
under refrigeration.
Prepare a spice mix from the ground coriander,
pepper, aniseed, paprika, ground peppercorns,
brown sugar and fresh garlic.
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
In the meantime, season the turkey breast with
the spice mix and use a stainless steel grid for
cooking.
Ingredients
for 24 portions
› 5 lbs turkey breast
›
1 gallon of apple juice,
4 oz (120 g) salt,
4 oz (120 g) sugar
› Zest one each of
untreated lemon and
orange, 1 bunch of
chopped parsley (add
to the brine)
› 3 tbsp black
peppercorns
› 1 tbsp ground aniseed
› 3 tbsp paprika, sweet
› 2 tbsp ground
mustard seeds
› 3 tbsp brown sugar
› 8 Garlic cloves
› Juniper wood chips
› RATIONAL Stainless steel grid
iCombi Pro settings
Cooking path
iCombi Classic settings
Accessories
3
Pre-smoke Step 1
86 °F 20 min 30 % Speed 2 250 °F 140 °F 100 % Speed 2
Step 2
230 °F 160 °F 80 % Speed 2
1918
Usage example for poultry.
Smoked duck breast.
Instructions
Place the duck breast in the brine for 12 hours.
grid for 2 hours to air dry.
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
In the meantime, season the duck breast with
the fresh rosemary and use a stainless steel
grid for cooking.
Ingredients
for 6 portions
› 6 duck breasts
›
1 oz (30 g) salt
›
from one untreated
orange
› Rosemary
› Oak wood chips,
orangewood › RATIONAL Stainless steel grid
iCombi Classic settings
Accessories
3
iCombi Pro settings
Cooking path
Pre-smoke Step 1
86 °F 20 min 30 % Speed 2 370 °F 80 % 3 min Speed 3
Step 2
300 °F 80 % 155 °F Speed 3
2120
Usage example for poultry.
Smoked chicken legs.
Instructions
steel grid under refrigeration to dry for
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 appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
In the meantime, season the chicken legs with
salt, sugar, madras curry powder, and ground
paprika (sweet) and use a roasting and baking
tray for cooking.
Ingredients
for 10 portions
› 10 chicken legs
›
4 oz (120 g),
½ gallon of water
› Salt, sugar, madras
curry powder and
ground paprika
(sweet)
› Apple wood chips
› RATIONAL Roasting and
baking tray
iCombi Classic settings
Accessories
3
iCombi Pro settings
Cooking path
Pre-smoke Step 1
86 °F 20 min 30 % Speed 2 285 °F 185 °F 100 % Speed 4
2322
4
In principle, you can use any meat for smoking.
One small exception is cured meat, which should not be grilled or
processed at high temperatures because of the curing salts they contain.
Beef, pork, poultry, and lamb are good options for smoking.
Pork, beef brisket, and ribs are now the most well-known meats used for
smoking. Beef brisket in particular has recently become very popular.
This is made by cooking and smoking a beef brisket. It is the time that
makes the beef brisket so irresistible. Pulled pork is where the pork meat
has been cooked and pulled apart. Here too, the time is what produces
the delicious result. It is made by cooking a pork shoulder in the cooking
system for up to 11 hours. Spare ribs are also known as baby back ribs.
They are succulent and meaty and are also cooked in the cooking system
for several hours and then smoked with the VarioSmoker.
This special method produces extremely tender
meat with smoky aromas.
Usage examples with meat.
2524
Usage example with meat.
Pork shoulder or neck
(collar)
Instructions
Mix all ingredients for the rub and rub it evenly
into the pork meat. Vacuum pack the meat and
place it 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 appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
Use a granite-enamelled container for cooking.
Ingredients
for 18 portions
›
shoulder
› 4 tbsp mild red
paprika
› 2 tsp cayenne pepper
› 4 tsp garlic powder
› 2 tsp black pepper
› 2 tsp salt
› 2 tbsp brown sugar
› 2 tsp cumin
› 2 tsp onion powder
› 1 tsp ground ginger
› Hickory chips, oak
chips
› RATIONAL container, granite-
enamelled
Tip:
Delta-t cooking possible
as well.
iCombi Classic settings
Accessories
4
iCombi Pro settings
Cooking path
Pre-smoke Step 1
86 °F 20 min 30 % Speed 2 300 °F 20 min 80 % Speed 4
Step 2 Step 3
230 °F 182 °F 100 % Speed 3 230 °F 60 min 100 % Speed 3
2726
Usage example with meat.
Smoked spare ribs.
Instructions
Mix the ingredients for the spice paste and
evenly rub it into the ribs; season the meat side
more than the bone side.
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 appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
Ingredients
for 12 portions
› 6 rack of ribs
› 12 tbsp medium
mustard
› 6 oz Worcestershire
sauce
› 12 tsp coarse sea salt
› 12 tsp cane sugar
› 12 tsp chili powder
› 6 tsp garlic powder
› 6 tsp freshly ground
black pepper
› Apple wood chips
iCombi Classic settings
Accessories
4
iCombi Pro settings
Cooking path
Pre-Smoke Step 1
86 °F 20 min 30 % Speed 2 250 °F 150 min 50 % Speed 3
Coloration Preheat Step 2
Unload and
marinate the
spare ribs.
Remove the
VarioSmoker
from the
cooking cabinet.
500 °F 40 % Speed 4 490 °F 15 min 40 % Speed 4
› RATIONAL Stainless steel grid
2928
Usage example with meat.
Smoked brisket.
Instructions
Rub the beef brisket with salt and crushed
pepper.
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 appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
Use a granite-enameled container for cooking.
Ingredients
for 35 portions
› 15 lb beef brisket
› Salt, pepper
› Hickory chips
› RATIONAL container, granite-
enameled
Tip:
Delta-t cooking possible
as well.
iCombi Classic settings
Accessories
4
iCombi Pro settings
Cooking path
Pre-smoke
86 °F 20 min 30 % Speed 2
Step 1 Step 2
285 °F 140 °F 100 % Speed 2 230 °F 162 °F 80 % Speed 2
3130
Usage example with vegetables.
Smoked sweet potato.
Instructions
Peel the sweet potato and dice. First steam for
the humidity has to dry out.
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 appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
Use a granite-enameled container for cooking.
Ingredients
› 2 lb sweet potatoes
› Salt
› Apple wood chips
iCombi Classic settings
5
Pre-smoke Step 1
86 °F 20 min 30 % Speed 2 285 °F 20 min 100 % Speed 3
› RATIONAL container, granite-
enameled
Tip:
Delta-t cooking possible
as well.
Accessories
iCombi Pro settings
Cooking path
3332
Usage example with vegetables.
Smoked colorful
vegetables.
Instructions
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
and season with a little salt and olive oil. Use a
suitable roasting and baking tray for cooking.
Select the settings provided below. Once
the VarioSmoker begins smoking and your
RATIONAL cooking system asks you to load,
place the vegetables in the cooking cabinet
and close the cooking cabinet door. Serve the
vegetables as a side dish or make a salsa out of
them.
Ingredients
› 10 tomatoes
› 3 Onions
› 5 oz (150 g) red chili
› 5 bulbs of garlic
› 3 yellow and 3 red
peppers each
›
› Salt
› Apple wood chips
iCombi Classic settings
5
Accessories
› RATIONAL Roasting and
baking tray
iCombi Pro settings
Cooking path
Preheat Step 1
86 °F 20 min 30 % Speed 2 300 °F 100 % 20 min Speed 3
3534
6
With the VarioSmoker, you can gently smoke in the temperature range
between 86°F (30°C) and 104°F (40°C) in the iCombi Pro. This is because
the fan wheel only rotates slowly and no heat is used.
Preserve, avor, rene food.
Usage examples for low-
temperature smoking.
Tip:
In order to produce a low cooking cabinet temperature, the
iCombi Pro will perform a
“cool down” at the beginning.
In order to achieve an even lower temperature, a container
with ice can be placed on the lowest rack.
3736
Usage example with sh.
Smoked salmon.
Instructions
Place the salmon sides in the brine for 8 hours
leave 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 appropriate setting for your cooking
system. The program will start automatically in
the iCombi Pro.
In the meantime, season the salmon with the
a RATIONAL rstainless steel container.
Once the VarioSmoker begins smoking and
your RATIONAL cooking system asks you to
load, place the salmon in the cooking cabinet
and close the cooking cabinet door.
Ingredients
for 64 portions
› 8 salmon sides
›
4 oz (120 g) salt,
1 gallon of water
› Zest of one each of
untreated lemon, lime,
and orange
› Apple wood chips
› RATIONAL stainless steel
container
Accessories
6
iCombi Pro settings
Cooking path
3938
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