Smoking in an air grill with the use of alder shavings

The most common product, which is used in smoking, there are different fish. Prepared as follows, it impresses with its taste and smell, but, important to remember, that excessive consumption of such food will not be very useful for your body. There are two main ways to smoke fish in the air grill:

• hot smoking;
• cold smoking.

Each method has its own characteristics and requirements, as to the product, and to related materials. When hot smoking, the fish must first be carefully prepared - consumed and dried well. It is possible to make process of smoking as by means of sawdust, and with the help of ordinary liquid smoke. If you use the second option, then the treated fish should be well coated with this mixture and leave to marinate for minutes 30-40.

Grease the fish with liquid smoke

Next, set the air grill settings as follows, that the fan of the device worked at the average speed. The temperature is set close 150-180 degrees. After half an hour, you can get the finished fish from the device, grease it with oil and wrap with foil.

Wrap smoked fish in foil

At cold smoking the algorithm of actions is identical, except that the aerogrill settings will be slightly different. Cooler speed should be below average, and the temperature is set close 70 degrees.

Recipe for hot smoking fish at home

It is worth noting, that the size of the air grill is quite limited, which makes it impossible to cook large fish in it. It is also important to monitor this, that the food prepared does not touch the walls of the appliance, which may adversely affect the performance of the air grill.

The process of smoking in the air grill with alder shavings

It is worth noting, that cooking in the air grill does not require any special knowledge and skills. Just read the detailed instructions for the device, which describes the main characteristics and modes of preparation. Apparently, the main thing is the preparation of fish.

Consider, example, smoking perch in this unit. To begin with, the fish is cleaned of scales, to spend, removing all unnecessary, and washed.

The perch must be thoroughly cleaned

For a more intense taste, you can pre-marinate the fish:

Salt to taste;

Pepper - to taste;

Lemon juice - 1 teaspoon;

Soy sauce - 1 tablespoon.

In this marinade, the fish is kept for about half an hour. While this is happening, you can do alder shavings. First, they are soaked in warm water, about 10-15 minutes.

Chips should be soaked in water

Next, remove the sawdust from the water and lay out on the bottom of the device, or on a plate.

The final stage will be to lay the fish on the grill. Next, set the average speed for the fan and temperature, approximately equal 180 degrees. And that's all! It remains only to wait 30-35 minutes and you can enjoy the taste of smoked fish.

In prison

Does not matter, which product we choose to cook in the air grill. Be it meat, Salo, cheese or, as in our case, fish. In any case, any products, prepared this way, will be advantageously different from store counterparts, which are widely represented in many outlets. And it is much more pleasant to eat that food, which he prepared with his own hands, knowing exactly, that harmful substances in it will be minimal, what can not be said about the products sold in the store. So it can be said, that all lovers of smoked delicacies should think about the possible purchase of this device.