Cold Smoker with Smoke Generator

Cold Smoker with Smoke Generator is a fully equipped cold smoker designed for smoking meat, fish, cheese, and other foods in controlled conditions. This model combines a durable metal body, stainless steel interior equipment, and a complete set for immediate use after purchase.

This smokehouse is suitable for a single load of up to 8–10 kg of products, depending on the type, size, and arrangement of the food. It allows you to smoke both smaller and larger products using racks or the hanging system.

The set includes a smoke generator complete with all necessary tubes and a compressor. The autonomous operating time without adding extra wood chips is up to 6 hours, depending on the compressor air flow intensity. In practice, minimal air supply is usually enough for stable smoking.

After the wood chips burn out, they can usually be refilled 1–2 more times directly into the smoke generator. After that, the smoke generator should be cleaned of ash, filled with fresh wood chips, and ignited again.

The body is made of cold-rolled steel and finished in a temperature chamber using powder coating. The smoke generator mounting area is additionally reinforced with a metal plate, which increases structural rigidity and durability during operation.

All internal parts that come into contact with food are made of stainless steel. This includes the racks, hanging rods, grease tray, and the smoke generator itself. This solution is practical, easier to clean, and suitable for long-term use.

The roof of the smoker is equipped with a ventilation damper for regulating smoke output. This helps adjust the smoking process more precisely depending on the product and the selected smoking mode.

The smoker has a practical design for everyday use and cleaning. The internal racks and grease tray can be removed for easier cleaning after smoking. The side mount for the smoke generator is removable, and the legs are detachable, which makes transport and storage more convenient. At the same time, it is important to note that the smoker is not fully disassemblable by body panels.

Before smoking, it is recommended to dry the products for 10–12 hours. This helps improve smoking quality, color, and the final result.

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