Den seneste tid har budt på en ny trend indenfor udendørs madlavning. Hvor grillerne længe har været populære i de danske udekøkkener, så er rygeovnen for alvor ved at gøre sit indtog. Den smarte udendørs ovn lader en bakke antændt træsmuld forårsage så meget røg, at det kød eller fisk som er placeret i ovnen, får den mest udsøgte røgsmag. Røgen er ikke at se over byen. Den er nemlig indkapslet i rygeovnen. Den skønne duft af nylavet mad hænger derimod som en dejlig dyne hen over ligusterhækkene. Skal du også være med på bølgen?
Fra konserveringsmiddel til hobby
I gamle dage var saltning og røgning af kød og fisk strengt nødvendige manøvrer. Uden køleskabe og kummefrysere blev madvarerne nemlig hurtigt dårlige, og det havde man ikke råd til. Havde man først fået anskaffet sig en mængde mad, så handlede det om at få det konserveret, så det kunne holde så længe som muligt. Ved at benytte en røgeovn blev fisken tilberedt på en måde, der både var dejligt velsmagende, men som også var rigtig praktisk. En røget fisk kunne let opbevares i lang nok tid til, at den kunne nå at blive spist, i stedet for at blive smidt ud som en rådden madvare. I dag hvor vi i højere grad har køkkenudstyret i orden, er det ikke længere nødvendigt at tage sådanne metoder i brug for at bevare maden frisk og spiselig. Selv med en røget fisk i spisekammeret ville de fleste formentlig putte den i køleskabet den dag i dag, selvom den faktisk ville kunne holde sig ganske fint ved stuetemperatur.
Mere fisk i kostplanen
Selvom der også kan tilberedes andre former for kød, så er en rygeovn helt ideel til tilberedning af fisk. En varmrøget laks med en god krydderiblanding falder i de flestes smag. Og det er lige præcis det, som en rygeovn er helt perfekt til at lave. Måske rygeovnenes popularitet på de danske terrasser kunne få byens familier til at spise mere fisk? Fisk er sundt og bidrager med vigtige vitaminer og olier. Desværre er det blot de færreste af os, der får nok af den sunde spise. Et håb kunne være, at en ny sjov metode til at tilberede fisken kunne få flere til at forsøge sig med flere fisk og skaldyr på tallerken i løbet af en ganske almindelig hverdagsuge.
Hvilken rygeovn skal man vælge?
Der findes et væld af forskellige rygeovne i forskellige prisklasser. Så er man nybegynder indenfor faget, kan det være ganske svært at vælge hvilken en, der er den bedste. I sit store hele kan alle modellerne det samme. Der kan dog være forskel på, hvor meget varme de kan generere og hvor meget røg der er plads til. Ydermere er det også vigtigt at se på, hvor mange fisk eller hvor mange stykker kød, man har tænkt sig at tilberede ad gangen. Nogle af de små ovne kan nemlig kun rumme en enkelt eller to stykker kød på en rist, mens nogle af de større modeller har mulighed for ophæng af flere stykker kød og dermed en større mængde mad.
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