Immediately ready for use Muurikka Electric Smoking Oven with thermometer and ventilation valve. Designed, made and inspected in Finland
A genuine original Muurikka Electric Smoking Oven can be recognised by its Genuine Muurikka Product stamp. The Muurikka Electric Smoking Oven is an easy-to-use smoker and versatile outdoor oven in one. With it, you will always succeed and easily cook fish, meat, sausages and vegetables. The device can be used for smoking with smoking chips or as a normal outdoor oven without smoking chips, all year round.
The thermometer mounted to the body makes it easy to monitor the smoking temperature. Through the vent on the back of the smoker, excess moisture escapes from the appliance and the handle attached to the fat plate helps to take the food out of the smoker. The grating, fat plate and chip tray are dishwasher safe, so cleaning is easy.
The smoker is delivered assembled, so it is immediately ready for use. The package contains a protective cover for protecting the smoker from dirt and moisture. A small bag of smoking chips is included.
With this electric smoking oven, you can cook and smoke fish, meat, sausages or vegetables. You can also use it for merely flavouring the food with smoke. In addition to smoking, you can cook foods with the device like an oven, just leave the smoking chips out. When cooked in a high temperature, foods is preserved juicier when wrapped in aluminium foil. It is important to monitor the cooking of the food regularly.
Salt and season or marinate fresh gutted fish or fish fillets before smoking. You can also salt the fish after smoking while it is still hot. If you use frozen fish, thaw the fish in cold and salt it before smoking.
Sprinkle a thin layer, approximately 2 dl, of clean coarse smoking chips or chunks on the chip tray. NOTE! Make sure that the smoking chips are moist; if the chips are too dry or the amount of chips is too high, it can cause the lid to pop open during smoking! You can moisten the chips by spraying them with a spray bottle, for example. Push the chip tray onto the holders above the heating element (do not place the chip tray directly onto the heating elements).
You can add or moisten the chips if they char too quickly. Instead of chips, you can also use cut up slices of alder. Various types of wood are suitable for smoking, e.g. alder, apple tree, oak, hickory and cherry tree chips.
Place the fish in one layer onto the griddles and push the griddles into the smoking oven. Supervise the smoking and monitor the cooking of the fish. The smoking time depends on the number and size of fish. Small fish is smoked in 15–20 minutes and larger fish in 40–60 minutes. A salmon fillet takes approx. 35–50 minutes to cook, depending on the size. The fish is ready when the backbones and skin come off easily. Remove the connection cable form the outlet and take the fish out of the smoker.
|0.5 kg||1 kg||1.5 kg|
|Fish||15–25 min.||25–35 min.||35–60 min.|
|Shellfish and crayfish||10–15 min.||25–30 min.||30–35 min.|
|Poultry||40–45 min.||50–55 min.||60–65 min.|
|Pork||30–35 min.||40–45 min.||50–55 min.|
|Beef||20–25 min.||40–45 min.||50–55 min.|
|Lamb||30–35 min.||40–45 min.||50–55 min.|
Freight weight: 6.65 kg