Smoker, also suitable for an apartment.

(aptuveni 100 gramus) un kopā ar visu uzparikti jāuzkarsē (kamēr skaidas sāk dūmot), tad liek uzkarsētā cepeškrāsnī un 60 – 65 grādos tur uz dūmiem augšējā plauktā novietoto iemarinēto gaļu vai zivis. Zivis tur uz dūmiem 15 – 20 minūtes; filejām pietiek pat ar 8 – 10 minūtēm, gaļai – pusstunda un vairāk. Sarežģītākais šajā procesā ir īsto skaidu sagādāšana – vislabākās ir augļukoka, īpaši ķirša, un alkšņa skaidas. Taču neder apses, bērza un, protams, skujkoku skaidas. Skaidām, lai tās dotu labu dūmu, ir jābūt mitrām. Ja vēlies spēlēties ar garšām, skaidās iemaisi dažus kadiķa zariņus, vari eksperimentēt ar garšaugiem.

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Pļavnieki or through parcel machines. Shipping 2 euros. During Soviet times, these devices were most often used for smoking white meat (chicken, rabbit, nutria) or fish at home, more precisely, in apartment conditions, by placing them in the oven of a gas stove. The device is also suitable for smoking pork and beef, but it should be remembered that before smoking, they need to be cut into small (single portion) pieces. The operation of the smoker is quite simple – wood chips (about 100 grams) should be poured onto the lower shelf and heated together with the entire setup (until the chips start to smoke), then placed in a preheated oven and at 60 – 65 degrees, the marinated meat or fish placed on the upper shelf is smoked. Fish are smoked for 15 – 20 minutes; fillets require only 8 – 10 minutes, meat – half an hour or more. The most complicated part of this process is obtaining the right chips – the best are fruit tree, especially cherry, and alder chips. However, aspen, birch, and, of course, conifer chips are not suitable. Chips need to be moist to provide good smoke. If you want to play with flavors, mix a few juniper branches into the chips, you can experiment with herbs.