6
How to assemble your Smoking Oven:
Start screwing the handle together with the white valve regulator onto the lid.
Then follow the instructions below.
How to prepare the sh:
• Clean the sh, but leave the head on.
• Rinse and dry the sh.
• Salt the sh and ensure it is dry before smoking.
Instructions:
1. Sprinkle a thin layer of smoker chips in
the bottom of the box. Tip: To strengthen the taste, add
small strips of juniper twigs on top of the smoker chips.
2. Place the dripping protection on top of the smoker chips,
to protect against dripping greas.
3. Place the sh on the tray and put the tray inside the pan.
Use the bottom tray only for larger sh.
4. Put the lid on and secure with the locking device at the side.
5. Place the Shelter on a non-ammable surface.
Pour the cooking fuel in to the burners.
6. Place the burners in the shelter and ignite.
The heat can easily be adjusted by turning the burner arm.
7. Place the pan onto the shelter.
Cooking times:
Larger sh such as trout: approx 30-40 minutes
Smaller sh such as herring: approx 12-15 minutes
The sh is ready when you can loosen the back n.
Important:
• For outdoor use only and do not leave unattended.
• The smoker box gets really hot.
• Do not rell burners while they are burning or hot. Burning time approx 30 min.
Consider the danger of re!
• Clean the smoker box, the trays and the dripping plate carefully after use.
Tip: Use aluminium foil in the bottom for easier cleaning.
36-1229_1230_manual_new.indd 6 2013-10-09 11:00
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