MUSTANG ko 1220 Cold Smoking Device Instruction Manual
- June 12, 2024
- MUSTANG
Table of Contents
MUSTANG ko 1220 Cold Smoking Device
Product Information
Product Name: Mustang Cold Smoking Device
Manufacturer: Tammer Brands Oy
Address: Viinikankatu 36, 33800 Tampere, Finland
Website: www.mustang-grill.com
Power Requirements: 220-240V, 50 Hz
Power Consumption: Max 36W
IP Rating: IP44
Certifications: EN, FI, SV, ET, LV, LT, RU
Product Usage Instructions
- Before assembly, carefully read the user instructions provided.
- Ensure that you have all the necessary components and tools for assembly.
- Follow the step-by-step assembly instructions provided in the user manual.
- Once assembled, connect the cold smoking device to a power source with a voltage of 13V.
- Make sure the device is placed on a stable surface before use.
- Add a certain amount of smoke-wood to the device for smoke generation.
- Plug in the 3A mains adapter to power the device.
- Switch on the device and allow it to generate smoke.
- Monitor the smoke generation process to ensure the desired result is achieved.
- After use, switch off the device and disconnect it from the power source.
- Clean the device thoroughly using the recommended cleaning products and tools from the Mustang line of products.
- Regularly clean and maintain the device to prolong its lifespan and ensure safety.
For more detailed information and support, please visit the Mustang website or contact mustang@mustang- grill.com.
Congratulations on choosing your Mustang product! The Mustang family of
barbecuing products was designed for cooking good food. Our line includes a
wide range of barbecuing and cooking products. Go to www.mustanggrill. com or
your nearest licensed Mustang retailer to find out more about our selection of
products! We are continually developing the Mustang line and the products it
has to offer. Feedback from users plays an important role in our product
development for quality assurance. We are always happy to receive any feedback
on our products at mustang@mustang-grill.com.
Please carefully go over the user instructions so you will get the most out of
your grill. With careful, regular cleaning and maintenance of your grill, you
will prolong its life and safety. The Mustang line of products also offers
proper cleaning products and tools for its care.
For more information, go to: www.mustang-grill.com.
Mustang cold smoking device
The cold smoke generator operates with a voltage of 13 V. It is an element-
structured device manufactured of stainless steel. The smoke is generated with
a special 36 W coil. The power source is a 3 A mains adapter. The device is
easy to use. As long as you use a certain amount of smoke-wood, the result is
almost always identical. The smoking box can be a receptacle of any size
between 50–200 litres which can retain smoke: 334137 Mustang Cold smoking
cabinet, for example, a fireplace, a baking oven, a barrel or a hot smoking
device are all suitable. The device is suitable for professional use in fish
farming or the fish processing industry, for example.
Place a wooden disc with a thickness of 1.5–2 cm and a diameter of 10–12 cm
onto the smoke generator coil (13V/36W). Smoking discs can be made of grey
alder (Mustang alder disc 10 pcs, 231819) or those made of oak, beech, or wood
from apple/cherry trees, etc. The wood creates pure smold smoke and flavouring
for about 2 hours. After this, the disc should be replaced with a new one. For
instance, 10 fish fillets of 0.5 kg will be deliciously smoked in about 10
hours with 4 or 5 wooden discs.
The device is also an excellent choice for smoking meat, although this takes
considerably longer.
INSTRUCTIONS FOR COLD SMOKING A FISH
Cut a fresh fish into fillets. If using the hooks, do not remove the bones from the meat. They facilitate the hanging of larger fillets. Brine the fish with 50 g of sea salt and 20 g of sugar per kg or add salt as desired. Let the salt absorb for a minimum of 8 hours. Dry the fish carefully using kitchen paper or by running a sharp knife over the surface. The latter creates a better-looking surface. Smoke the fish for 6–16 hours, depending on the size of the fish and your taste preferences. To prevent the fish from becoming soft, make sure that the temperature never rises above 20 °C. If you are smoking the fish in an operational refrigerator, set the thermostat at a colder temperature after smoking and leave the fish until the next day. Alternatively, wrap the fillets in greaseproof paper and place them in a refrigerator overnight. Then the fish is ready for you to enjoy. You can also freeze the fillets, to further improve the flavour and make it more balanced. Cold-smoked fish can be stored in a freezer for over six months.
INSTRUCTIONS FOR USE
Connect the plug of the connection cable (13 V) to the mains adapter at room temperature.
Tighten the connector firmly to achieve a watertight connection.
The coil is pre-attached to the connection cable and the protective sleeves
are inserted in place. Check that the connection is tight and tighten if
necessary. The connections should be checked before each useWorn-out
connectors and protective sleeves should be replaced. If the connection
between the connection cable and the coil is loose, the resistance of the
connection increases and the heating power of the coil decreases. Even a small
loss of power affects the performance of the product. The power of the coil is
accurately dimensioned. The wood material is only intended to smoulder.
Connect the product to mains power. In order to remove grease from the
machine, run the device outside with one wooden disc. This prevents the
possibility of any other flavours mixing with the fish during the first actual
smoking.
Create the smoke with alder discs or other suitable wooden discs with a
diameter of 10–12 cm and a thickness of 1.5–2 cm. The wooden disc will
generate pure smold smoke for 1–2 hours, depending on the size of the disc.
Never change the disc at shorter intervals than 2 hours, as the glow generates
the smoke flavour as well. Hard wood such as apple will burn slower. You can
drill a 5 mm hole into a hard wood disc in order to improve the generation of
smoke.
DO NOT PLACE FISH DIRECTLY ABOVE THE SMOKE
GENERATOR! A warm air flow through a hole burnt in the disc might soften the
fish. The temperature in the smoking box where the food products are located
must not be allowed to exceed 20 °C.
ALWAYS REMEMBER FIRE SAFETY!
If the smoking box is made of a combustible material, place the smoke generator on a non-combustible surface on the bottom of the box and ensure proper ventilation.
Heat and humidity must be discharged from the upper part of the box. A smoking box with a metal structure enables the positioning of the smoke generator in the upper part of the box. Because it has high conductive properties, metal discharges heat effectively out of the box. Smoke is heavier than air, so it moves in a downward direction and fills the box with smoke. Then the need for ventilation is also reduced. A digital thermometer is a practical accessory for cold smoking.
Cold smoking device
PLEASE READ THESE INSTRUCTIONS CAREFULLY BEFORE ASSEMBLY. RETAIN THIS MANUAL
FOR FUTURE REFERENCE.