Due to its small size, a table smoker is not only suitable for the home garden – it can also be taken with you for fishing or camping holidays: freshly caught fish, but also meat and vegetables can be cooked using an integrated heating coil or an alcohol burner Prepare grill grate. The food is sealed airtight so that it absorbs the flavors of the wood chips used and is cooked gently. However, before you decide on a table smoker, you should know the most important purchasing criteria.
The dimensionsIn fact, most table smokers are similar in size – or only differ a few centimeters from each other. What they all have in common is that they are quite small and handy, so they can be taken fishing or on vacation. Especially since the name suggests that the smoker can easily fit on a table. Most models weigh around three kilograms (plus minus), making them easy to carry.
The material Here, too, most table smokers hardly differ noticeably from one another: most models are made of stainless steel in the upper area so that they can withstand the weather conditions outdoors. The lower area (where the integrated heating system is located) can be made of other materials such as plastic, but this is also perfectly fine for outdoor use.
The heating methodAs mentioned at the beginning, table smokers either have an electrically operated heating coil or they are heated using a burner and spirit (or fuel paste). Both variants have their advantages and disadvantages: The heating coil relies on a power source, but can regulate the smoke better. The burner is therefore more suitable for outdoor trips, but it is harder to control the heat.
1. Smoking King
The name says it all: The table smoker from Räucher King (44 x 27 x 11 cm) made of stainless steel offers – according to the manufacturer – space for up to eight fish, for example trout. It is delivered together with two chrome-plated gratings, a smoking flour cover (drip protection over smoking flour), a smoke extractor (as a slider in the lid) and two spirit burners with lids. The model is heated with spirit or a fuel paste.
2. Angel-Berger Deluxe
This 3.4 kilogram table smoker (43 x 27 x 20 cm) from Angel-Berger offers space for smoking on two chrome-plated grill racks, spread over two levels. The scope of delivery includes a large smoking chamber, a support frame, two grids, a large smoking flour cover/drip tray, a lid with an adjustable smoke extractor slide, two locking handles, two burners with air supply regulator and lid, smoking flour (beech, 300 g), smoking fix special (250 g) as well as smoking instructions.
3. Behr
The table smoker from Behr (44 x 28 x 14 cm) made of stainless steel is also operated without electricity and is therefore a practical companion when fishing or on a camping holiday. Whether trout, herring or eel: According to the manufacturer, up to eight smoked fish can be prepared on the grill grate. To better regulate the heat, this model also has a smoke exhaust slider on the lid handle and two double burners with lids.
4. Cormorant
In contrast to the other models in this presentation round, the 3-burner table smoker from Cormoran is slightly larger (50 x 26 x 12 cm), but also narrower – and is therefore suitable for up to six fatty fish such as eel, trout, mackerel or herring in two Suitable for floors. The heat should be able to be distributed evenly across the three burning pots, and the smoke exhaust is also controlled manually in this device.
5. Browin
The bottom of this series is the 3.52 kilogram table smoker made of stainless steel from Browin (27.3 x 43 x 21 cm): whether fish, meat, cheese or sausages – the device can be used in a variety of ways. Included is a thermometer to control the temperature throughout the smoking process and matching cherry wood chips for the necessary smoking aroma. To heat the oven, it contains two burners that must be filled with fuel gel and operated.
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If you want to smoke fresh fish, proceed as follows:
In the first step, the fish are marinated, preferably in smoked brine: To do this, you need a liter of water, which you mix with 60 grams of salt. Depending on your own taste, you can add other ingredients to the brine (e.g. bay leaves, allspice, juniper berries, peppercorns). Cover the smoked fish completely with the brine and then store it in a cool place for twelve hours.
In the second step, the pickled fish are washed with fresh water and thus freed from the brine. The meat must then be patted dry with a clean tea towel or some kitchen roll, including the abdominal cavity and the gills. The smoked food is then hung up to dry in a drafty place (e.g. with cable ties), where it is ideally protected from insects.
In the third step, the smoking process can only take place when the fish skin feels leathery and is therefore completely dry. Otherwise it would not withstand the heat in the table smoker and would burst. If everything fits here, the smoking chips can be tipped into the trough provided (the quantities can be found on the packaging). Then assemble the oven correctly according to the instructions.
In the fourth step, line the grill grate with the dried fish at even intervals, close the oven with the corresponding lid and secure it (if available) with the wire hangers. Make sure that the ventilation remains open so that any remaining moisture can escape from the fish and does not condense inside. Fill the burner with rubbing alcohol or connect the oven to a power source.
In the fifth and final step, the table smoker is placed on a fireproof surface and the fuel paste or spirit is lit with a stick lighter – or simply switched on. After 20 to 30 minutes at the latest, the smoked fish should be cooked, visible from the easily removed dorsal fins. Let the meat cool briefly, turn off the oven and enjoy the full flavor of your smoked fish.
Source: NDR
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