A smoker is the product you need if you want to give a smoky touch to the meat you prepare on your barbecue. You can use them on both hot and cold grills. They are made of stainless steel so that they do not get damaged with use.
The smoke takes only 20 minutes to start coming out to give a unique touch to the meat. With the smoker you can make meat, fish and even cold cheese.
There are two types of smokers: hot and cold. The cold process lasts approximately 24 to 48 hours (depending on the food) and should not exceed 30 ºC. Hot smoking lasts from 24 to 48 hours, the temperature must be higher than 60 ºC and must not exceed 75 ºC.
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