The Barbecook Otto electric smoker oven is a paragon of simplicity, producing the most delicious smoked foods in no time at all. You can use it to hot smoke vegetables, meat and fish. Simply put a handful of soaked smoker chips in the smoker drawer to experiment with flavours and earn lots of kudos with classics like smoked salmon or hot smoked pork tenderloin.
The only point to take into consideration is: how long should your chosen ingredient remain in the Barbecook Otto? Here is a list of ingredients and smoking times:
|0,5 kg||1 kg||1,5 kg|
|Fish||15-25 min.||25-35 min.||35-60 min.|
|Shellfish||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.|
Please note that this table should only serve as a guideline when smoking food in the Otto. Because temperatures can rise very quickly in this small smoking oven, you will have to keep a close eye on the smoking process. An indispensable accessory for the Barbecook Otto is the wireless core thermometer. This will allow to keep track of the core temperature and give you full control over your product’s cuisson, or degree of “doneness”. Smoke on!