In this category you’ll find 3 options: hot smoking, cold smoking, and 2-in-1. Below is a clear explanation of how the process works for each type.

1) Smoking type: what to choose (difference by process)

• Hot smoking (fast, “ready to eat”)
  • How it works: the smoker is placed on a mangal / charcoal / open fire.
  • Where the wood chips go: chips are poured into the bottom of the smoker (inside), where they start smoldering from the heat.
  • What happens: the chamber heats up and the food cooks and smokes at the same time.
  • When to choose: for quick results – fish, chicken, sausages, ribs.
• Cold smoking (longer, “for storage”)
  • How it works: you use a smoke generator that feeds smoke into the smoking chamber.
  • Where the wood chips go: chips go into the smoke generator tube/chamber, where they smolder.
  • What happens: smoke flows into the chamber while the food smokes without strong heating.
  • When to choose: for a deeper smoky aroma and “make-ahead” products – fish, meat, cheese.
• 2-in-1 smoker (most versatile)
  • In one session you choose one mode: either hot or cold smoking.
  • A smoke generator is included and is used for cold smoking.

2) Material: what’s the difference

• Stainless steel: practical, easy to clean, great for frequent use.
• Painted steel (heat-resistant paint): neat look and surface protection (avoid scratching, treat with care).
• Bare steel: a simple “workhorse” option; appearance may change over time due to heat and humidity.

3) Size: M or L

• M – more compact: easier to carry, heats up faster, for smaller batches.
• L – larger capacity: better for bigger batches and cooking for a group.

What people usually buy additionally

• Wood chips – the aroma and flavor depend on the wood type.

Quick tip: tell us what you smoke most often (fish/meat/cheese) and where you’ll use it (mangal/charcoal/fire), and we’ll recommend the right type (hot/cold/2-in-1), material and size (M or L).