Whether is simple sausages, fresh salmon, or boiled eggs, the Donabe Smoker, Ibushi Gin can make very aromatic smoked dishes in easy steps in a short time. Here’s the basic smoking guideline and tips for using Ibushi Gin large size, and the timing and measurements can be adjusted to your preference depending on what you smoke. The more you use it, the better you become in tweaking the process to best fit you.
Choose ingredients such as boiled eggs, nuts, dry figs, etc.
3 - 4
Your choice of ingredients such as…
- Salmon filets
- Jumbo or large shrimp, peeled
- Boiled Octopus
- Boiled eggs
Line the bottom of the donabe with a piece of aluminum foil. Place some smoke chips. (Below is just the suggested smoke chips amount – don’t worry about scaling the exact amount.) A small handful, or about 0.25 – 0.35 oz (7 – 10 g) for large Ibushi Gin *By lining the bottom with aluminum foil, it will make the cleaning easier after use. Make sure the foil is attached tightly to the bottom. *If the ingredient(s) have the high fat/ moisture content, place another piece of aluminum foil very lightly over the smoke chips, so that the foil can catch the dripping and keep the smoke chips from getting soaked in moisture. Make sure to bend the edges of the second foil upward so that it can catch the dripping better and also smoke can be released between the foil pieces easier.
Set the ingredients on the grates so that each ingredient won’t overlap each other. (Above photo: I put breakfast sausages in the bottom grate, boiled octopus in the center grate, and fresh salmon on the top grate.) *You can season the ingredients to your taste, with salt, freshly-ground pepper, etc. Meat or fish should be seasoned 2 – 3 hours in advance, if possible, so it can release excess moisture and absorb the smoking aroma better. *Thicker cut ingredients should be brought back to near room temperature before smoking. *Because the inner temperature of the donabe tends to become hotter near the bottom, we recommend that you set thicker-cut meat or ingredients on the bottom level grate.
Set the donabe (with the ingredients) over high heat on a gas stove. Once the smoke starts to come out of the smoke chips (approximately 4 – 6 minutes), cover with lid. *Make sure the donabe sits flat on the stove.
Fill the reservoir of the base about half way with water, and continue to smoke (for 5 – 8 minutes for large Ibushi Gin). During smoking, the water in the reservoir might start to bubble and slight smoke can appear. That’s totally normal. The air trapped inside of the donabe expands with heat (you probably learned this rule in basic physics), so it tries to escape from the sealing. The water seal is still trapping all the smoke (except the tiny amount escaping from the reservoir) and heat inside.
Turn off the heat, and let it sit with the lid on for 15 – 20 minutes. The ingredients are ready to serve! *The ingredients will continue be smoked and cooked with the carry-over heat after turning off the heat. Do not remove lid meanwhile, as it will lose heat and smoke. The smoking time may vary depending on the size and type ingredients.*Right after turning off the heat, Ibushi Gin can be extremely hot as a result of the dry-heating. If you immediately move it on the trivet, it might cause the trivet to crack. Let Ibushi Gin rest on the stove, then move to the trivet when it’s ready to serve.
They are very aromatic. Sausages becomes so juicy and smokey. Suggested condiments: