HOW DOES IT WORK
MEAT, FISH AND OTHER TYPES OF FOOD, MUST BE DRIED BEFORE GOING INTO THE SMOKING PROCESS
WE ARE WHAT WE EAT!
1. In order to create smoke circulation in the cabinet, it is recommended to keep open the top smoke releaser. 2. It is indicated during the smoking process, if smoking is done on the shelves, after an hour and a half to turn the food on the other side, in order to ensure a uniform smoke fusion. 3. It is recommended to consume the food after about 30-60 minutes after the end of the smoking process. 4. We can press the smoked products after we remove them from the smoker between two wooden choppers, over which we place a heavy weight to give them a uniform look. 5. Maceration process can take up to 5 days in a cool environment or in 5 hours if you place the products in vacuum bags. 6. Keeping cold can be done for a long time if we use vacuum bags. Vacuum devices are available at a good prices across know stores. 7. Always use the smoker in an open space to avoid any arson problems (increased temperature in a closed space may result in inappropriate operation).