Norway fish smoker

Start screwing the handle together with the white valve regulator onto the lid.

Then follow the instructions below.

How to prepare the fish:

1.clean the fish,but leave the head on

2.Rinse and dry the fish

3.Salt the fish and ensure it is dry before smoking

Instructions:

1.sprinkle a thin layer of smoker chips (approx 4 tbs) in the bottom of the box .tips :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

3.Place the fish on the tray and put the tray inside the pan,use the bottom tray only for larger fish.

4.Put the lid on and secure with the locking device at the side

5.Place the shelter on a level and non-flammable 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 fish such as trout: approx 30-40 minutes

Smaller fish such as herring: approx 12-15minutes

The fish is ready when you can loosen the back fin.

Important:

For outdoor use only and do not leave unattended.

The smoker box gets really hot .please note that the smoker needs cooling before rinsing

Do not refill burners while they are burning or hot .burning time approx 30 min

Consider the danger of fire

Clean the smoker box ,the trays and dripping plate carefully after use.

Tip:use aluminium foil in the bottom for easier cleaning

The smoking oven contains the following parts:

2 burners

Stainless steel pan

Lid with valve regulator

Two -storey smoking tray

Dripping --plate

Shelter for the burners

 Beer ham recipe

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