Braziers and accessories

New! The large smoker CM40 now has a roof and large comfortable tables

Assembled overall dimensions:

• Length front: 250 cm
• Width (depth): 110 cm
• Height: 235 cm

Smoker CM40 is made according to American technology, but with taking into account the peculiarities of the cuisine of our country. All parameters of the product: volumes of chambers, areas of inlet and outlet openings, diameter and height of the chimney are in a certain dependence on each other to ensure the optimal smoke flow rate. This allows you to maintain the desired temperature in the cooking chamber without overspending fuel and increases the time of work on one tab.

The product is divided into several functional zones, on the right is the oven, which is a source of smoke for hot smoking, but it can also serve , like an oven under a cauldron. On the left is a smoking chamber, with a double bottom and with a removable grate for placing products. A barbecue cover with a thermometer closes the chamber.

How to smoke:
First you need to load a mixture of birch charcoal and branches of fruit (not resinous!) Trees into the oven, and light 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.

What is special?
All the salt lies in the fact that smoke from the oven from right to left passes under the bottom of the smoking chamber. In this case, the bottom heats up, and the smoke itself cools down a bit. Further, the smoke through the hole in the left edge penetrates into the main smoking chamber, passes through the grill grate, envelops and heats the products and then exits through the chimney. Thus, the temperature in the left and right parts of the smoking chamber is approximately the same. This is very important, since in the "wrong" smokers there is a direct-flow system, where the smoke passes from the furnace directly into the combustion chamber and then goes out into the chimney. In this case, the temperature next to the oven is much higher than closer to the chimney, and you will have to move the food so that the part does not burn or remain raw.

What else can you cook?
Good thing you asked. If you open the barbecue lid, you will have a classic grill. Pour the coals into the bottom of the broiler and grill the steaks and vegetables on the grill. If you remove the grill itself, then you can fry kebabs and mushrooms on skewers.