Distform MySmoker Instrucciones De Uso página 28

3.2.3. Recommendations
• We recommend smoking in 20-minute periods, with 5-minute pauses between
them, as many times as necessary. For a new cycle, after 20 minutes, refill the
wood.
• After 8-10 minutes is when the best quality (flavorful and pungent) smoke is
released.
• For single cycle smoking, you can also turn the MySmoker off after the cooking
chamber is full of smoke, keeping the foods within the smoke-filled cooking
chamber without the need to continue generating new smoke.
• Soaking the wood chips in water decreases the combustion temperature and
causes it to be slower. At low temperatures, the smoke may become acrid. Since
the best flavor conditions occur between 300ºC and 400ºC, moistening the wood
is not recommended.
• Foods with high fat content tend to absorb the smoke more easily. For non-
fatty foods, you can brush a thin layer of oil over the surface to increase smoke
retention.
• Hot smoking dries out the surface of the food. The surface must be sufficiently
moist to capture the flavorful compounds, without being wet, which would
prevent flavor retention. Recommended relative humidity in the cooking chamber
is between 35% and 70%.
• We recommend letting the smoked food rest to allow smoke toxins to volatize
and aromas to penetrate into the middle of the food.
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