3
- Hyper.Smoker is ideal to smoke beef roasts, meat or fish skewers, mashed
potatoes, duck breast, salmon, ricotta cheese and much more.
- To prevent smoked food from having a bitter taste, we recommend a
cooking temperature under 150°C.
- The amount of wood that can be loaded in the Hyper-Smoker varies ac-
cording to the type and size of wood (in general, between 70 and 100
grams). Hyper-Smoker, at full load, can produce smoke for a period of
time of about one and a half hours. For smoking times over an hour and
a half, remove burnt wood from the container and reload it with new and
never used wood.
- Wetting the wood is discouraged.
- To grant a special smoke flavour, herbs can be added to the wood (i.e.:
rosemary, sage, bay leaves, thyme, marjoram). Make sure the herbs used
are suited for human consumption and not chemically treated (i.e. with
pesticides).
- To obtain the same aromatic effect, use higher degrees of smoking with
large sized wood (i.e. chips) compared to small sizes (i.e. saw dust, pel-
lets).
- Fan rotation speed CANNOT be changed during a step with smoking.
- The chamber temperature range that can be set on the control panel is
30-200°C.
- If smoke is too bitter, reduce the smoking level, if the quantity of pro-
duced smoke is not sufficient, increase the degree of smoking. The set-
tings range from 1 (light smoke) to 10 (dense smoke).
- At the end of each smoking cycle, discard wood residue in a fireproof bin
with lid preventing contact with flammable material.
- For cold smoking, during a specific phase, we recommend you add a pan
with ice in the oven cooking chamber.
For recipes and cooking tips, see book: AFFUMICARE Tecnica e
Ricette di Stefano Masanti ed. Bibliotheca Culinaria.
See drawings on page 12
HYPER.SMOKER
Use advice
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