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Smoker chips/Smoker wood (optional)
For a stronger smoke aroma you can add smoker chips or fresh herbs such as rosemary, thyme or bay
leaves to the fire. Use a smoker box for the purpose and place the items in it. That will prevent them
from setting on fire and thus not producing any smoke. Place the box directly on the charcoal imme-
diately before starting barbecueing.
There are two options:
•
Whole lumps of smoker wood placed directly on the fire.
•
Special smoker chips that are placed on the fire in a smoker box. This produces very even smoke genera-
tion and the intensity can be controlled by the quantity of smoker chips. The RÖSLE smoker box and
smoker chips are available form the trade.
If you want a stronger smoked flavour you can also place more smoker wood directly on the fire.
The smoke flavour is only absorbed at the beginning of the cooking process when the food is still
raw. After that, the smoke has no further effect on the taste as the cooking process continues.
Fish rack/Smoking hooks
The fish rack is intended for hanging fish on for smoking. It allows you to cook up to 18 fish at a time.
The fish have to be marinated according to the recipe before being hot-smoked, and then cooked in the
smoker. You should attach the fish to the hook by piercing it with the point of the hook through the spine
about 2cm below the head, from the intestinal cavity to the outside. The other end of the hook is then
hooked onto the fish rack. Only one hook is required for each fish.
Additional smoking hooks are available as a set of 6 from the trade quoting article no. 25928.
Function of water bowl
The water bowl acts as a heat store between the fire and the food being cooked. The water in the bowl re-
gulates the temperature in the smoker, absorbing and storing the heat from the fire and then passing it on
more slowly to the food. You can also aromatise the water with herbs, spices, beer or wine. This imparts ad-
ditional nuances of taste to the food and makes it even more flavoursome.
•
Fill up the water bowl if required (for longer cooking times of 2 hours or more) with warm or hot water.
Use a suitable receptacle for filling up the bowl. Using hot water will ensure the smoker is ready for use
more quickly as the water will not require more heating.
Check the water level after 3 - 4 hours and top up as necessary.
•
The maximum capacity of the water bowl is 7 litres.
Caution!
Make sure that no water can drip onto the hot coals. The steam produced could create ash swirls.
They are capable of causing severe to fatal injuries.
The water bowl can also be used without water to prevent the juices from the food dripping into the fire
and lowering the cooking temperature. This can be especially helpful with dishes that require higher tem-
peratures. Without the water, the temperature is less stable and has to be regularly checked.
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