Smoker and Barbecue Smoker with inspection window for hot- and cold-smoking

The Allrounder

-made of galvanized sheet steel or high-grade steel-

including 10 hooks, Smoke Spice and beech Smoke Meal

Homepage Equipment Tips for Smoking and Grilling (Barbecue) Order Format Smokers and Barbecue-Smokers: Overview

Smoking Tips / Operating Instructions:

Hot-Smoking (Apparatus 1,2 and 3)

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 the oven.

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 smoke meal):

(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 the smoker.

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 process!

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&degC 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 - Spicecoal

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.

Cold Smoking:

For Smoking of

Pork (Ham, Cutlets, Ribs, Bacon...)
Beef
Game (Wild boar, Roe, Red dear)
Sausage (Black pudding, hard smoked sausage, Bologna sausage, liver-sausage)
Poultry
Salmon
Cheese

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 &degC.
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: smoke once
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 cold once.

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 (apparatus 1)

(with or without electric equipment)

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 item.
To grill with the heating coils from below, the heating coil can be inserted in the grill container below the grill roast

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.

Grill Tips:

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.

Bernhard Feldmann

Smokers and Barbecue Smokers

Willscheidweg 4 D-57413 Finnentrop-Fretter Tel.: +49-2724-277 Fax: +49-2724-8766 e-mail: Raeuchern@gmx.de