Due to its small size, a table smoker is not only suitable for the home garden – it can also be taken for fishing or camping holidays: Freshly caught fish, but also meat and vegetables, can be smoked using an integrated heating coil or an alcohol burner Prepare grillage. The food is sealed airtight so that it absorbs the aromas of the wood chips used and is cooked gently. However, before you decide on a table smoker, you should know the most important purchase criteria.
The dimensions In fact, most table smokers are similar in size – or differ only a few centimeters from each other. What they all have in common is that they are quite small and handy, so that they can be taken with you when you go fishing or on vacation. Especially since the name already suggests that the smoker can easily be placed on a table. The weight of most models is around three kilograms (plus minus), so they are easy to carry.
The material Here, too, most table smokers hardly differ from each other: most models are made of stainless steel in the upper area so that they can withstand the weather conditions outdoors. The lower section (ie where the integrated heating system is located) may well be made of other materials such as plastic, but that’s perfectly fine for outdoor use as well.
The heating method As mentioned at the beginning, table smokers either have an electrically operated heating coil or they are heated by means of a burner and alcohol (or fuel paste). Both variants have their advantages and disadvantages: The heating coil is dependent 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. Incense King
The name says it all: The Räucher King table smoker (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 supplied with two chrome-plated grates, a smoke dust cover (drip protection over smoke dust), a smoke outlet (as a slide in the lid) and two spirit burners with a lid. The model is heated with spirit or fuel paste.
2. Angel-Berger Deluxe
This table smoker (43 x 27 x 20 cm) from Angel-Berger weighs 3.4 kilograms and offers space for smoking on two chrome-plated grill grates, spread over two levels. The scope of delivery includes a large smoking chamber, a support frame, two gratings, a large smoke dust cover/drip tray, a lid with an adjustable smoke outlet slide, two locking handles, two burners with air supply regulator and lid, smoke dust (beech, 300 g), Räucher-Fix Spezial (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 camping. Whether trout, herring or eel: according to the manufacturer, up to eight smoked fish can be prepared on the grill. In order to better regulate the heat, this model also has a smoke outlet slide on the lid handle and two double burners with lids.
4. Cormorant
In contrast to the other models in this round of introductions, 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 on two Floors suitable. The heat should be able to be distributed evenly over the three combustion pots, and the smoke extraction is also controlled manually with this device.
5. Browin
At 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 is versatile. Included is a thermometer to control the temperature throughout the smoking process and matching cherry wood shavings for the necessary smoking aroma. In order to heat the furnace, it contains two burners that need to 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 pickled, preferably in smoked brine: You need one 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 leave it in a cool place for 12 hours.
In the second step, the pickled fish are washed with fresh water and thus freed from the brine. The meat must then be dabbed dry with a clean tea towel or kitchen roll, including the abdominal cavity and gills. Then the smoked food is hung up to dry in a drafty place (e.g. with cable ties), where they are 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, you put the dried fish on the grill grate at even intervals, close the oven with the lid and fix it (if available) with the wire brackets. Be sure to leave the vents open so the remaining moisture can escape from the fish and not condense inside. Fill the burner with alcohol or connect the stove to a power source.
In the fifth and last step, the table smoker is placed on a fireproof surface and the fuel paste or spirit is ignited with a stick lighter – or simply switched on. After 20 to 30 minutes at the latest, the smoked fish should be done, recognizable from the easily removable dorsal fins. Allow the meat to cool briefly, turn off the oven and enjoy your smoked fish.
Source: NDR
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