Smokers, Smokers

New! The large smoker CM40 is now under the roof and with a bench

Dimensions LxWxH: 2300x2000x2300

Dimensions by legs: 2300x2000

• Base - square tube 40x40 mm
• Roof made of 1 mm thick metal sheets
< li>The coating is heat-resistant matt CERTA enamel withstands up to +900 C
• Tables and a bench made of natural wood with a weather-resistant coating

Smoker 4in1 is a multifunctional device for cooking on fire. It combines a brazier, a grill, a smokehouse and an oven for a cauldron. Thus, it is enough to have one device instead of the four listed above, and fully and conveniently cook both on the grill, grill or in a cauldron. The smoker is equipped with large wheels for easy movement and a removable front table

Barbecue

Cook in the smoker as conveniently as a simple grill. The firebox has an optimal size of 80 * 40 cm and 10 slots for skewers. Metal thickness 3 mm. And due to the fact that the firebox has the shape of a cylinder, you don’t have to worry about the fact that the walls and bottom can be deformed like on a classic barbecue.

Grill

Pour in the coal , install the grate and voila your grill is ready to go. The grill has a size of 80 x 40 cm, which will allow you to cook for a large company at the same time. A temperature sensor is installed in the lid to monitor the temperature inside the grill.

Cauldron oven

Smoker is equipped with a full-fledged 12l cauldron oven. The furnace has an ash pan, a grate, a convenient furnace door, a damper for draft adjustment. The thickness of the furnace steel is 3 mm (it will last a long time).

Smoker Smoker

How to smoke in a Smoker Smoker? Load a mixture of birch charcoal and branches of fruit (not resinous!) Trees into the stove, kindle them. The oven lid must be closed. You need to place food on the grill grate, close the barbecue lid and monitor the thermometer readings. If you install a chimney, the temperature in the smoker can rise to 400 degrees, and then you will get baked and lightly smoked products in a fairly short time. If deeper smoking is required, then the upper part of the chimney must be removed. You can regulate the air supply, and hence the temperature, using the furnace ventilation valve and the movable damper on the base of the chimney. We set the temperature, from time to time throw up fuel and wait for readiness. You will have nothing to compare with the taste and aroma of products smoked in our smoker.