Muurikka Smoking Box

Muurikka Smoking Box

The smoking box with two griddles can cook a large amount of tasty meals at the same time. Can be used on an open fire, barbecue, or gas grill in a range of methods. The big plate makes cleaning easy. Made of stainless steel.

Place the smoking box securely on top of the fire pit. The smoking box may also be placed on a gas or charcoal barbecue grate. Add fine alder pieces or chips to the bottom of the smoking box. To enhance color or flavor, add juniper branches or 2–3 sugar cubes.

Place the smoke chips on top of the fat plate. Place the gutted and unscaled fish to be smoked on the grating, then place the griddles on the fat plate into the smoking box and close the lid. After smoking, you can flavor the fish with salt.

Depending on the size of the fish and the strength of the fire, smoke it for 20–50 minutes. When the fins and backbones readily fall out, the fish is ready. Lift the smoking box away from the fire pit after the fish is done. If the fire is too hot, the fish will burn.

Always clean the smoking box, fat plate, and grille after using, since saltwater from the fish can corrode stainless steel.