After consulting with some anglers advised me each to a stainless steel model. Therefore remained the choice of wood, gas, electric
About the pros and cons of each variant is debatable.
One thing is for me the first choice was electric. Reasons: Easy to regulate, quickly hoisted, cost (per process about 30-60Cent electricity costs)
Smoking step by step (with fish):
Step 1 organize fish :-)
Step 2 Clean the fish and place (12 hours)
Step 3 fish dry (1-3 hours important at low temperature and light insect protected)
Step 4 Prepare oven (here important before the first use to burn at full heat !!)
Step 5 smoke fish
In step 5, the procedures vary. For me, the method has min cook (120C °) and then 1- 1.5 hours smoke at 60-80C ° highlighted 25 as well so far. After smoking fish allowed to cool, and einvakuumiert. That's it.
After burn incense to it was to clean the oven. There plaster objectors and Putzteufel. I can see it just do not like when the beautiful stainless steel oven at all points is brown / black. Therefore, I clean all stainless steel inserts / pans, etc. and the door and the outside of the oven. But this has more background I find it so easy nice. Many say yes, it forms a patina in the oven again gives extra flavor ...... wait. The oven can be but good clean (here please do not use chemicals). One tip I still get the gold value was in the grease drip tray I have filled quartz sand, thus the fat is what is not burned down drip into the pan and could be removed "relatively" well again!
By Elktroset everything was also govern well, I ignited the chips as I turned up the heater and have the door of the oven have opened as it has puff away performance turned down again, so I had always constant between 60-80C ° in the oven. Initially approximately 120C ° heated to kill bacteria.
On the whole I am very happy with it. Oh the fish baskets are partly too small for my trout, which is why I still have 5 hoes ordered. So far I've got 8 trout 300-450g in the oven. 10 but should also dastellen no problem.
For tightness. It is smoke on the door slots but to an extent that I would describe as "good". 100% leak-proof it is not for me but also irrelevant.
Pro:
- Low
- Stainless Steel
- Easy To Use
- Fast start
- Easy to clean
- Electric, wood or gas
Cons:
(Would have to be eel hung in U- shape) Low construction for large fish such as eel limited suitability -.
- Door not 100% leak-proof
- Thermometer sits relatively loose (screw or a version would be better)
The cons do not bother me, therefore, no deduction!
If you have questions simply have questions. ;-)
