That's a good I bought! Clean off the scales and guts. Good wash, to remove excess internal fat. Dry well with paper towels!

Well season with salt and pepper on both sides and inside. On top of the skin to put the needles from the rosemary. All the same I do with chicken!

In the belly of the carp to put the washed greens. I took two sprigs of rosemary and a small bunch of parsley. To put in a couple of hours to marinate, in the refrigerator.

Now to the main point! I smoked on the balcony, I have a portable stove which retains heat for a long time. Put it on a baking dish or pan. Include the socket and choose the largest power of 9 (if you have 6, then put 6). That's how it looks, pans and stove I got from AMS!

The pots from Captor and AMS is on the cover like the sensor where you can navigate to what extent gotovilas food! Wait until the green bar reaches the first, thick, red line.

Then remove the lid, spread the bottom with foil, pour 2-3 tablespoons of sawdust for Smoking. Sawdust is sold specifically for fish and for meat. Throw a couple of peas of black pepper and dried juniper berries for flavor. Make 4-6 balls of foil, for what would our platter was not lying in the sawdust!

This action will show with the chicken! When did carp, it was already dark and late to every action to take a picture. Put the meat, fish or chicken on iron plate with holes, if not, you can buy or use an iron pedestal for the microwave (which can be used in two floors to heat food), only the legs need to be shortened. And you can get just an iron, a flat plate or reshotka, a trivet for hot pans! A plate with meat, if it is without legs, to put you right on balls of foil! If you have legs, the ball we don't need!

Cover! Wait until the green bar reaches the last line (the carp I smoked about 70-80 minutes, chicken about 40 minutes - it all depends on the weight of the meat). The stove off, leave the pan on the stove, let stand another 20 minutes. Capelin, trout, mackerel smoked until the middle of the sensor, there is a black strip. Wings, until the last of the red stripes. Smoking in the apartment (This description is only for those who want to smoke in a cauldron or a simple pan with a thick bottom). If you smoke in the apartment, you have the edge of the cover wrap in foil, so it is very well prelegal to the pan. Heat the pan beforehand is not necessary, put foil, sprinkle sawdust, to supply the grill with the meat, close the lid, and volucite at full capacity. Wait a bit until you start to smell a little smoke, reduce heat to medium. Wet an old towel, squeeze it and wrap the cover so that the smoke certainly didn't come out. After 40-60 min. meat chickens are ready. If you are using a gas stove, it is necessary to take not dust, but a small splinter (conifers do not advise taking will taste bitter).

Here is the carp!

So chicken!

When the platter will be removed, the bottom will be here, this delicious liquid!

Here is a used pan, if you clean immediately, it takes everything and looks like new! Use! I hope everything is clear, in the Russian language explained!)))