Electric smoker

• Capacity approx. 2.5 kg meat
• Individual smoky flavor through smoking with various chips and herbs
• Just as perfect for hearty pork as for exquisite fish
• Suitable for cold and hot smoking (also combined)
• Non-stick coating
• Rust-proof stainless steel
• Smoking levels dishwasher-safe

Smoking and smoking with professional standards - Electric, simple, clean and individual

Tender, smoked fish is an expensive delicacy, and a juicy pulled pork burger is a must at any street food festival. Whether traditional or contemporary, smoking has always been a professional activity and requires extensive equipment.

With the electric smoker, you can smoke easily and cleanly at home. The smoker offers various cooking methods that allow for individual flavor explosions – as does the choice of wood chips and herbs. No more standard smoke flavor – now you decide for yourself! It's clean and easy to use: Place wood chips or herbs in the coated smoker pot, position the stainless steel cooking levels, add the food to be smoked, set the timer – and you're done. The smoker is space-saving (external dimensions approx. 46 x 28 x 23 cm) and easy to clean (non-stick coating on the inside, stainless steel on the outside). The smoking levels (3 levels, 2 of which are removable and height-adjustable) are dishwasher-safe. Includes a glass lid with a silicone seal. Capacity approx. 2.5 kg.

The smoker opens up a whole new world of culinary delights at a professional level. Experiment with shavings, herbs, and exotic rubs; dare to tackle "difficult" meat and expensive fish - the oven does the work for you - with guaranteed success!

Various approaches possible:

• Cold smoking (60°C): Meat is only smoked, not cooked. The smoky flavor permeates the entire smoked product, which is cooked either before or after.
   
• Hot smoking (120°C): The product is smoked and cooked simultaneously. This keeps the smoky flavor on the outside. This dries due to the temperature and keeps the interior juicy.
   
• Combined smoking: Combining cold and hot smoking for individual fine-tuning and culinary experiments.