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Basic brine for sh…
125 mL (½ cup) brown sugar
125 mL (½ cup) kosher or coarse sea salt
250 mL (1 cup) soy sauce
1.5 L (6 cups) water
250 mL (1 cup) dry white wine
5 mL (1 tsp.) coarse ground pepper
1 nely chopped sprig of rosemary
You may need to increase the quanes proporonately depending on how
much you need to cover your sh.
Method…
1. Mix all the ingredients and sr thoroughly unl the salt and sugar has
dissolved. Place the sh into a non-reacve container and pour the brine
mixture over, making sure that the sh is totally covered by the brine.
2. Refrigerate overnight.
3. Remove the sh from the brine (the brine has done its work, so should
now be disposed of), pat the sh dry and place back into the fridge for 2
hours.
4. Set up your unit for cold smoking, as described previously, place the sh on
the cooking grills or you may want to use the sh hanger located in the lid.
Pop the lid on and smoke.
Times will vary greatly depending on the size and weight of the sh. Mild woods
such as Alder, Apple, Beech or Maple are recommended for smoking sh.
Cold Smoked Fish
Thank you for purchasing the Apollo
®
3-in-1 Smoker. We want you to be able
to use your new unit safely and eecvely, while at the same me, producing
great-tasng food for your family and friends to enjoy.
Tools required for assembly:
Phillips/Star Screwdriver
Remove all the components from the box,
and lay them out on a smooth at surface.
1. Locate the base unit (dome shaped
with 3 vents)
2. Lay the base unit open side down and
aach the 3 legs, with charcoal basket
brackets, using the six M5 x 10 mm bolts.
* NB – Please see inset diagram for
correct posioning of all parts. Avoid
overghtening the bolts, as this can
cause damage to the nish.
3. Now turn the base unit over, so that it
stands on its legs and assemble the rest
of the parts, in the order they appear
on the main diagram.
Your Apollo® 3-in-1 BBQ Smoker is now
ready to use.
showing leg
aachment
4.
19.
Base
Unit
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