Tradition & Innovation
Technology at its best
- High-quality, durable materials, elegant and customisable design, practical handling of controls and components
- Completely removable slide-in rails for quick cleaning.
- Highest quality standards since 1983, 100% Made in Germany, certified by TÜV NORD Germany/GS (tested safety)
- Production according to VDE, CE European Declaration of Conformity
Best materials
- Inner and outer housing made of robust stainless steel
- High-gloss controls in black piano lacquer finish
- Door seals made of extremely heat-resistant industrial material
- Full insulation with class A1 non-combustible insulation
- Wear-free door mechanism
- Modern construction design built for continuous use
Individual solutions *
according to customer requirements (subject to surcharge):
- Individual door design with your own company logo or desired motif
- Number and positioning of the support rails can be changed
It works as simple as this
STEP 1 | PREHEAT
Turn the temperature control knob and set to the desired cooking temperature. As soon as the temperature is reached, the green lamp goes out.
STEP 2 | FILLING THE SMOKER PAN
Fill the smoking pan with smoking flour of your choice and preference, add a little water and place on the heating coil in the oven.
STEP 3 | LOAD OVEN
Load the grates with the goods to be smoked. Slide in the drip tray with a rack on the bottom rail, slide in another rack on the top rail if necessary.
STEP 4 | SWITCH ON TIMER
Turn the timer to 15 minutes. This initiates the smoking process and ends it when it is finished. The red lamp starts to light up.
STEP 5 | SET SIGNAL CLOCK
The cooking and smoking time is set here. You can determine these yourself or take them from our recipe book. Please also refer to our recipe book for the cold smoking procedure.
INSTRUCTION VIDEO
Recommended smoking times
| Type of fish | Smoking times |
|---|---|
| Trout | 15 to 20 minutes |
| Carp | 20 to 30 minutes |
| Pike / Zander | 20 to 30 minutes |
| Mackerels | 20 to 25 minutes |
| Plaice / Sale fillet | 15 to 20 minutes |
| Saithe | 15 to 20 minutes |
| Halibut | 15 to 20 minutes |
| Lobster | 20 to 25 minutes |
| Salmon steak | 15 to 20 minutes |
| Mussels | 20 to 25 minutes |
| Eel | 30 to 60 minutes |
| Type of meat | Smoking times |
|---|---|
| Knuckle of pork | 45 to 60 minutes |
| Rolled roast | 40 to 60 minutes |
| Belly | 30 to 45 minutes |
| Suckling pigs | 60 to 90 minutes |
| Smoked steaks | 15 to 20 minutes |
| Meatballs | 15 to 20 minutes |
| Meat loaf | 15 to 20 minutes |
| Chicken | 30 to 45 minutes |
| Chicken tighs | 20 to 25 minutes |
| Turkey / Duck | 50 to 90 minutes |
| Roast saddle of vension | 45 to 60 minutes |
| Leg of lamb | 60 to 90 minutes |
| Delicacies | Smoking times |
|---|---|
| Toast-Hawaii | 45 to 60 minutes |
| Jacket potatoes | 40 to 60 minutes |
| Pizza | 30 to 45 minutes |
| Tofu | 60 to 90 minutes |
Smoke fillet and enjoy - with the HELIA SMOKER
Smoke fillet cold or warm
Many fillet lovers swear by not smoking the “best pieces” of beef, pork or veal over a long period of time, but rather searing them briefly and relatively hot so that the juicy interior is preserved – so their argument goes. This means that they miss out from the outset on one of the gentlest and most careful cooking methods, which keeps tenderloins particularly tender and also gives them an unmistakable aroma. Another advantage is that smoking a fillet in the HELIA SMOKER also gives it a longer shelf life than roasting it in the conventional way.
Fillet hot smoking for the impatient
If you don’t want to wait for several smoking cycles, each of which takes several hours, you will certainly be more than satisfied with a hot-smoked veal or beef fillet. Beef fillets, for example, are already ideally cooked when they are smoked at 100 to 115°C for two to three hours on a smoked rack. for two to three hours on an oiled grate in the smoker. If you also add thyme and rosemary to the beech flour in the smoker, the fillet already takes on a delicious herbal aroma through the smoking process that requires almost no further refinement. But why not also try smoked beef fillets, which you pour brandy over in a hot pan and then flambé. The instructions for this can be found in the HELIA SMOKER recipe booklet, which we have made available for you to download – just like, for example, the recipe for a smoked veal fillet with a delicious vermouth sauce. Or shrimps, which you can smoke on skewers and serve with a mango dip, if you want something different. Try it out!
Delicious fillet ham
Like any meat, it is recommended to soak fillet in brine before smoking, which can be enriched with various herbs and spices. This applies in particular to cold smoking, because the prior curing not only gives the meat additional flavor, but is also able to kill germs that would otherwise be eliminated by strong heating. To do this, you should rub a high-quality pork tenderloin with about 20 grams of curing salt, ground black bell pepper and sweet paprika, a crushed bay leaf and four crushed juniper berries, as well as some brown sugar, and then vacuum seal it. Spices that do not stick to the meat go into the bag with it, which should be placed in the refrigerator for at least a week, turned daily and also lightly massaged. After this curing period, the fillet is released from the vacuum, washed with lukewarm water and patted dry. Before it is smoked in the cold smoke of the HELIA SMOKER, it should be left to dry in the refrigerator for three days and in the air for two more days at 12-18° C. After that, it should be left to dry in the refrigerator for two more days. After that, two more passes of nine hours each over the beech smoke at about 20° C are necessary to obtain a wonderfully tender and flavorful fillet ham.
Recipe booklet for download
Click on our recipe booklet to open a PDF.
