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SMOKER
The smoke generator (10) causes slow and even smoke generation. A chimney with a bae (1)
at the top of the smoker regulates the smoke density in the chamber. A burner with a radiator
(7) is installed in the main chamber.
Set the desired temperature in the chamber on the panel (3). The burner switches on depending
on the needs and maintains the desired temperature. The condenser (8) is used to protect the
smoked meats against dripping of smoke condensate. It should be cleaned after each use of
the smoker. The drip tray (4) protects the smoking unit burner and the generator against the
juice from the smoked meats.
In the smoking unit there are two bowls which are lled halfway with water and one is placed
under the generator burner, the other under the drip tray opening (4). The rst bowl is used to
extinguish the falling chips, the second one is used to collect the juices from smoked meats.
The ambient temperature and wind have a large impact on the operating conditions of the
device. In unfavourable atmospheric conditions, the chamber heating time may increase. It is
advisable to use an independent thermometer to measure the temperature inside the smoked
product. The consumption of materials for the production of smoke is small - for about 1 hour
about 250ml of smoking chips.
One generator charge of about 2l is enough for 6 to 8 hours of operation.
1
2
3
4
5
10
6
7
8
9
1. Exhaust chimney with a bae
2. Carrying handle
3. Electronic control panel
4. Drip tray
5. Door with magnetic closing
6. Temperature measurement probe
7. Burner
8. Condenser
9. Adjustable legs
10. Smoke generator
Reminder on the rules of use
When smoking fatty foods (and when there is a risk of fat melting), protect the drip tray so that
fat does not drip onto it - it is best to use an additional metal bowl where fat may accumulate.
The fat pan should be placed at least on the second shelf, counting from the bottom
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