Smoker and Barbecue Smoker with inspection
window for hot- and cold-smoking
-made of galvanized sheet steel
or high-grade steel-
including 10 hooks, Smoke Spice
and beech Smoke Meal
Equipment Tips for
Smoking and Grilling (Barbecue) Order
Smokers and Barbecue-Smokers: Overview
Smoking Tips / Operating Instructions:
Hot-Smoking (Apparatus 1,2 and
Hot Smoking of Fishes:
Take a bowl filled with water and add salt
until a raw potato starts to swim. Fishes have to remain in this pickle
1/2 to 1 hour according to their size.
Move the middle part of the hook through the
eyes and the lower part through the body of the fish. Hang upper part of
hook in the grid. Let drip of fishes. Place Fish-filets on the grid inside
Hot Smoking of meat, poultry,
game with heating coil or Smokewood-Spicecoal:
Rib Feldmann´s Steak or Barbecue Spice
or Smoked Meat Spice into Smoke food. Prepare smoker for hot smoking and
hang smoke food in the grid or place the smoke food on the grid. Smoke
meat can be ribbed additionally with garlic on both sides and has to remain
in the refrigerator between 2 and 3 days. Before smoking the smoke meat
has to be washed with water.
Simple Hot Smoking (with beech
(Best way to prepare delicious fish)
Set up Smoker protected against the wind.
Fill up Smoking compartment with beech smoke
meal not compact to upper edge. Strew Smoke spice over the beech smoke
meal. Place the smoking compartment with the blank to the back side in
Make a small hole in the left and right part
of the smoke meal, Roll a beer mat or a piece of card and put it upright
in each of the holes. Heap up some meal around the beer mats or the rolled
pieces of card.
Divide a third beer mart or another piece
of card into equal halves, light the halves and put them on the rolled
beer mats or the rolled pieces of card.
Insert Drip-down-sheet-metal in the smoker,
when the smoker meal starts to gleam.
Insert smoke food, close door and adjust smoke
shifter, so that smoke leaks from the bottom part of the smoker. After
4 to 5 hours the fish is done. Do not stoke up smoke meal during smoking
Hot smoking with electric equipment
Heating stick or Heating coil
Mix beech smoke meal with Feldmann´s
smoke spice. Fill up smoking compartment with the mixture and put it with
the blank to the front in the smoker. Inset heating coil on top of the
smoking meal in the smoking compartment and insert drip-down-sheet-metal.
Insert smoking food and close door, If you
use the smaller coil, you only have to insert it through the slit into
the interior of the smoker. Only now, plug in the electric equipment. After
approximately 10 minutes at a temperature of 60° to 100°C plug
out the electric equipment and let the smoking process continue.
Utilize the electric equipment several times
if necessary. A thermostat is available for a better temperature regulation.
Hot smoking with Smokewood -
Fill up smoking compartment with smokewood-spicecoal
and put the compartment in the smoker
Make a small hole in the left or the right
part of the smokewood-spicecoal, Roll a beer mat or a piece of card and
put it upright in the hole. Divide a beer mart or another piece of card
into equal halves, light one of the halves and put it on the rolled beer
mat or the rolled piece of card.
Insert Drip-down-sheet-metal in the smoker,
when the smokewood-spicecoal starts to gleam. After 1 to 1.5 hours fishes
and after approximately 1 to 3 hours meat, game and poultry are well done.
We recommend especially for smoked mead this
method of hot smoking.
For Smoking of
For cold smoking fill the smoking compartment
to a depth of 5 cm with beech smoke meal and light it at one spot. The
temperature should not exceed 30 °C.
Pork (Ham, Cutlets, Ribs, Bacon...)
Game (Wild boar, Roe, Red dear)
Sausage (Black pudding, hard smoked sausage,
Bologna sausage, liver-sausage)
For preparing the brine apply the same
method as given for hot smoking.
The meat should remain in he brine for
2 - 3 days according to the thickness of the meat. Finally soak it for
4 hours. Exchange water several times.
According to taste rub the meat with either
pepper, paprika, curry, etc. to improve the flavor after soaking.
Let the meat hang for approximately 36
hours to dry. The meat should now be cold-smoked 4 - 5 times at intervals
of 5 days. Hang about 14 days to cool (not in the refrigerator).
Sausage: smoke twice, no soaking; Cheese:
Poultry, Salmon or meat can be grilled or
fried with the heating coil after single smoke.
Salmon: Strew salmon halves with Feldmann´s
Salmon Pickle, weight, keep in this state for 1 to 2 days, wash and smoke
Double decker smoking for Hot
and Cold Smoke:
(Apparatus 1,2 and 3)
Remove smoke compartment and baffle plate
from the smoker (unit 2) and place it on top of the eel substructure (unit
3) or barbecue-smoker (unit 1).
Double Decker smoking:
Prepare smoking food, place the food for smoking
on hoods and hang on grid.
The grid with food is now placed in the space
where previously the smoke compartment stood, so that the food hangs inside
the basic unit.
The other food has to be placed on the second
grid, the grid has to be pushed into place and the door has to be closed.
Place the correct amount of smoking meal suitable
for either cold or hot smoking in smoking compartment of lower unit.
Smoking with electric equipment as described
above but with opened door of the lower unit (e.g. eel substructure).
Smoking of long food (e.g. eels):
Push grid in upper smoker (apparatus 2).
Prepare food and fasten to the hooks and hang
the hooks on the grid.
Grilling with the grill smoker
(with or without electric
Place baffle plate container or grill sheet
metal on top of apparatus 1. Put smoke meal compartment on top, take the
grid out of the smoke and utilize it as roast.
If available, fit the side plates and finally
the top plate as rear plate.
In order to allow grilling and smoking to
be carried out the same time an extra smoke meal compartment and grid can
be obtained as an optional item at extra cost.
To grill from above with electric equipment
a special angle is necessary, which can also be obtained as an optional
To grill with the heating coils from below,
the heating coil can be inserted in the grill container below the grill
To grill with the heating coil from above,
the grill sheet metal is placed at the backside. The heating coil is put
into the top of the smoker and subsequently attached on the grill sheet
metal and the grill side parts.
To grill from above is especially healthy
and ecologically beneficial, because dripping is not burned.
Smoking on the Barbecue
Fill Spicecoal or smokewood-spicecoal in the
grill container and light it. In order to utilize the Smokewood fill the
grill container with conventional charcoal and add Smokewood to the glowing
charcoal. Turn grill-food several times in smoke.
Rub cutlets and steak with Feldmann´s
barbecue spice. Them mix on a 50/50 basis mustard and tomato ketchup and
spread over cutlets and steaks. Steaks may be rubbed with Feldmann´s
steak spice on both sides when grilling or frying.
Rub both sides of steaks with Feldmann´s
Steak-spice and grill or fry them subsequently.
Fry fish in the pan:
Rub in- and outside of fishes with Feldmanns
fish-fry-spice, turn the fishes in meal and fry them in the pan.
Smokers and Barbecue
Willscheidweg 4 D-57413
Finnentrop-Fretter Tel.: +49-2724-277 Fax: +49-2724-8766 e-mail: Raeuchern@gmx.de