Smoker that can easily smoked and can be carried outdoors "Osaka Aroma ST - 124" Review

Can buy at low priceSmoked smoker made of corrugated cardboardIt is affordable to challenge smoked for the first time. However, since it is not durable enough to be used over and over again, it may become unsatisfactory if you are addicted to smoking. Therefore, foldable smoked smoker made of steel that can be used any number of times "Easy Aroma ST-124It seemed to be just right, so I tried to actually purchase it and check its usability.

Easy Aroma ST-124 | SOTO | OutDoor Gear
http://www.shinfuji.co.jp/soto/products/st-124/

"Osaka Aroma ST - 124" is folded and contained in a compact size.


Recipes such as bacon and dried smoked products are on the reverse side.


When the main body is taken out of the box, it is like this.


The contents are the main body, 2 webs, 3 hooks, lid, saucer, instructions.


To assemble to stand around the sides of the smoker ... ...


Pass the protrusion of the bottom wire mesh through the hook on the left wall.


Set two wire meshes from the top.


Since the lid has two knobs, remove it once.


The one with the metal fittings is installed in the front lid.


The other is attached to the ceiling lid.


Assembly is completed by this alone. You can use it in a few minutes even if you fold it and carry it outdoors.


The inside is like this. At the bottom, place a tray on which smoked wood and smoked chips are placed, and place the ingredients on the 2nd and 3rd rows.


It is also possible to hang food ingredients and smoke by hooking the S character hook attached to the wire mesh. Since only three S-shaped hooks are attached, it is convenient to buy it with a uniform shop such as 100 yen.


So, I bought Chikuwa, Familia cheese, Boyle hotfish, Boyle Komeika as smoking ingredients. As a preparation before smoking, put each ingredient on a kitchen paper and let it dry. Squida and how it is shaking salt as a flavor.


Drying of ingredients is as followsHanging netThere is, it will be quite extensive. If you smoke while keeping moisture in the ingredients, be careful not to taste deliciously. If you dry for about 1 hour in this state, moisture will clear out.


further"Man made by handmade smoked - brunch of pride and a drink tonight"To make" smoked chashu "which was in the table, salt and pepper is made to the pork fillet block, and it turns round with the tako thread.


Put the fish fillet wrapped in pork fillets in zip rock etc, and put in a proper amount of whiskey and a garlic - It is ok if you let it stay in the refrigerator for about three hours as it is.


There are three types of smoking: "cold smoke" to smoke at low temperature, "hot smoke" to smoke at 50 to 80 degrees, "hot smoke" to smoke at 80 to 120 degrees. It is difficult to carry out cold smoke with this smoker, but since warm smoke can be done simply by putting ignited smoke wood, it is easy. Because the bottom of the easy-gauge ST-124 has become a colonnade, you can do it if there is an electric heating stove etc.

So, while smashing the barbecue, we smoked wiener and sweet potato.


The finish that smoked about 1 hour is like this. Smoked foods are better suited for sleeping overnight, but of course it is OK even if you eat freshly made fish.


Although smoke winker has not changed so much, it became insanely smoky and it has become tasty deeply. In other words, I am upgrading to a full-fledged dish so that I can make the main rather than "garnish".


Smoked peppers cooked with grill and passed fire. Because it is shabbuns, inside is bubble wrapy juicy, outside smelly wood smell is firm. It is a dish that can beer any number of beers.


Start smoking with dried scoops. It arranges so that ingredients do not overlap as shown below, it is easy to just ignite smoke wood and close the lid.


If you smoke for about an hour, you can see that the ingredients are becoming brown.


You can see how much smoke goes out during smoking by looking at the following movie. Because there are many gaps, it is a feeling that more smoke comes out than a smoker made of corrugated paper, so it seems necessary to choose the place to smoke. Smoke may also come out depending on how smoke wood is placed.

The amount of smoke in the foldable smoked smoker "Osaka Aroma ST - 124" is about this - YouTube


Subsequently, Chikuwa and cheese. Since Chikuwa becomes too loud when it overdoes, I will raise it in about 30 minutes. Cheese is placed directly on the wire mesh, but if there is a possibility that it will melt when the temperature is high such as in the summer, let's smoke it by laying aluminum foil on the bottom.


To the end, which lasted for 3 hours. As it is a recipe, it smokes for 45 minutes, but since the pork is scared if the fire does not pass, first hang the pork with a hook, use an electric cooking stove without placing the smoke wood, heat it for about an hour Dry it.


After 1 hour, add smoked wood and smoke for about 1 hour.


In addition, in case of hot smoke, it will work well when adjusting inside so that the inside becomes around 100 degrees while watching the thermometer. The easy-to-use aroma ST-124 package has pictures that are used in cassette stovettes, etc. It can heat smoked even in the open air, but when the heat source is direct flame the possibility of food ingredients to catch fire is. As a heat source you can switch on and off, and you can easily control the temperature Electric stoves are recommended. If you are outdoors you should be able to put charcoal next to smoke wood.


So, each ingredient is completed. Both of them are laid overnight in a refrigerator so as to make the flavor of smoke blur.


Smoke lightly warmed with grill and smoke.


Smell of smoked fish is securely attached to the scallop and the inside of the scallop is still soft. The mouth of the shellfish is drained and the umami is condensed, perfect for the snacks of sake. It is lightly salted with salt, but it has upgraded to a level not going to be out in stores.


It is a unique texture different from how you baked or boiled, and a bit of rice cake comes out. Despite its depth, the taste itself is a fancy place so you can eat it. Good even if you turn on Nanami mayonnaise etc.


Smoked Chikuwa tried smoked cheese and cucumber.


Although it is difficult to understand in appearance, Chikuwa is brownish like smoked.


"Smoke Chiku Qi" with smoked cheese in it is a handy top-level deliciousness. Smoked fruits and cheeses are increasingly flavored, so you can taste smoked flavors from both inside and outside.


Smoked Chikuwa cucumber can eat fresh cucumber which has become rich with moisture.


Smoked cheese should be cut to size that is easy to eat OK.


Mere process cheese is transforming into a fragrant authentic dish. There are few preparations and few failures, so if you are smoking for the first time you should be sure of it.


Smoked char sews remove the strings ......


When cut it became like this.


When I try to eat it, quite garlic is working and I feel the original flavor of pork so much to eat. It is a taste that you want to eat with whiskey etc. However, since there is almost no underlying taste, it may be a bit too rashful to eat alone.


I turned on mayonnaise and it turned out just fine.


After using for a while, I had to open the lid and the front door did not open so I felt a little troublesome turning over the ingredients set on the second stage net. However, like a smoker made of corrugated cardboard, there is no danger of fire of smoke wood catching fire, so you can smoke safely. If you fold it if you carry it, you can use it with BBQ etc, so if you smoked many times, you should not lose even if you buy it. "Easy Aroma ST - 124" is sold at Amazon and the price is 2807 yen.

Amazon | Soto (SOTO) Masu Bathi Handy Aroma ST-124 | Smoker | Sports & Outdoor