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Today I'm showing the differences between a cheap table smoker and a top model from Beelonia that is made in Germany and costs over €400. +++++INFOBOX++++ Step 1: Catch fish and store in a cool place at a trout lake!! Step 2: Gut the trout as quickly as possible Step 3: Marinate the fish overnight (at least 10 hours). To do this, use around 60g of salt per litre of water (better a little too much water than too little). Remove around 1 litre of water and bring to the boil. Add 1 heaped tablespoon per 3 litres of water to the boiling water and boil for around 2-3 minutes. Allow to cool. Add back to the remaining water and marinate the fish overnight. Place in the fridge on a warm night, or on the balcony on cool autumn, winter or spring nights. Step 4: Rinse thoroughly under cold water Step 5 Dry the fish. To do this, heat the oven to around 40° and dry the fish in the oven with the door open for around 30-40 minutes. Step 6 When the fish feel dry, increase the temperature to around 80° and add the smoking powder. Close the door Step 7 Cook the fish in the smoke at around 80° - 90° for around 30 minutes, smoking at the same time. Step 8 After 30 minutes, turn off the heat and let the fish cool down in the smoke Step 9 Enjoy! http://www.beelonia.de http://www.ftmax.de