Specifications

and over the heating element, and is secure in place. Place the sawdust on the perforated shelf
making a slight slope as shown below.
Note: Make sure that the ventilation holes on the front of the sawdust drawer and the sides of the
cover are not blocked
Place the product on to the smoking wire rack and put the cover on top of the unit's base. Set the
timer at 9 minutes by turning its knob. The sawdust will sift through the perforation of the drawer
shelf on to the heating element. At the beginning, leave the lid of the sawdust drawer partially open,
if necessary. Once the heating element reaches the desired temperature, close the lid to reduce the
draft. If needed to stir up the embers, increase the draft. When the drawer is filled with sawdust as
described above, the smoke will be produced for approximately three hours. To achieve the best
results, use beech or hickory sawdust and increase the product's surface exposed to smoke by slicing
it either through or partially.
The SODIR smokers can be used for a wide variety of foods. Smoking times will vary depending
on food products, temperature settings and desired results.
Description Parts Salting with Soaking Drying after Smoking
cooking salt cooling
Salmon Filet with no 5 to 6 hours Soak in water 12 hours 2 to 3 hours
bones 1/2 hour
Trout Filet or entire 2 to 3 hours Soak 15 to 12 hours 2 to 3 '/2
fish 20 minutes hours
Eel Entire fish 4 hours Soak 25 12 hours 4 hours
minutes
Halibut Filet with skin 2 to 3 hours Soak 15 to 12 hours 3 hours
20 minutes
Goose or Whole Rub with Wash 1 min. 24 hours 2 to 3 hours
Duck mixed herbs under running
water
Chicken Small parts 4 hours Wash 1 min. 24 hours 3 hours
under running
water
Pork Loin, sausage, 4 to 10 hours Soak 45 24 hours 2 to 3 hours
chops minutes