Smoke Cup Smoking Box

With the Omnia® Smoke Cup, you can easily give fish, meat and poultry a delicious smoky flavour. By using wood chips of different types, you can achieve the desired flavour profile. Fill the smoking cup with the wood chips and place it in the central opening of the Omnia baking tin.

The cup is designed to fit into the central opening of the Omnia® Classic Original 2 l and Maxi 3 l.

• Fill the smoking cup with wood chips and place it in the central opening of the baking dish. Then prepare your food as usual in the Omnia Classic.
• When cooking, pay attention to the cooking time and temperature, not the colour of the food. Once the food has reached its ideal temperature, it is ready, regardless of whether its surface is light or dark.
• Increasing the temperature and smoke intensity to achieve a browner colour can cause the food to dry out and become tough.
• Alder wood chips are an excellent choice and impart a mild, aromatic smoky flavour that goes particularly well with fish.
• You can also use oak wood chips, which produce a slightly more tangy flavour. Chips from other hardwoods are usually just as suitable.
• For an even and controlled smoke, the chips should be slightly damp.
• Avoid birch, as its bark produces a lot of soot, and avoid softwood chips, as these contain turpentine and are generally not suitable for cooking.

Type of wood:
Alder: mild, perfect for fish
Apple/cherry wood: sweet, suitable for pork and poultry
Oak: robust, beef
Hickory: smoky/robust, BBQ