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Stainless steel cold meat and fish smoker with hinged door
  • Stainless steel cold meat and fish smoker with hinged doorStainless steel cold meat and fish smoker with hinged door
  • Stainless steel cold meat and fish smoker with hinged door
  • Stainless steel cold meat and fish smoker with hinged door
  • Stainless steel cold meat and fish smoker with hinged door
  • Stainless steel cold meat and fish smoker with hinged door
  • Stainless steel cold meat and fish smoker with hinged door

Stainless steel cold meat and fish smoker with hinged door

265.83€
265.83€
In stock 48/72 hour dispatch

80 cm stainless steel meat and fish smoker for cold or hot smoking, flat and vertical. Hinged door with thermometer included. Made in Europe.

Full description
Reference : fumino80
Stainless steel meat and fish smoker.
Smoke cold as hot and prepare homemade smoked salmon, smoked hams and duck breasts, smoked trout or eels, but also oil, garlic or smoked oysters.  

Rectangular stainless steel smoker 40x28x80 cm high.
Stainless steel door with thermometer included, opening by hinges.
Smoker allowing smoking flat on the 4 possible levels with the 2 chromed steel grids nopn provided (special wavy fish grids). It is also possible to smoke vertical pieces, suspended with the 10 hooks provided (5 S hooks and 5 hooks with U-shaped base).
Useful dimensions of 39x27x52 cm and capacity for 12 fish like trout or 10 kg of meat and other smoking foods.
Comes with a bag of sawdust.
Made in Europe.
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Guarantee: 24 months
Main material galvanised steel
Colour grey
Capacity (kg) 10
Width 40 cm
Depth 28 cm
Height 80 cm
Thickness 0,8 mm
Other dimensions working height: 57 cm
Net weight 13 kg
Fail-safe smoked salmon
Fail-safe smoked salmon
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A salmon that you have prepared and smoked at home is nothing like the industrial products that you can buy wrapped in plastic. But how do you go about making it and be sure of success?
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Warm smoked oysters
Warm smoked oysters
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A short spell in the smokehouse and your oysters will take on another dimension.
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Recipe for preparing smoked trout
Recipe for preparing smoked trout
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You can start with fresh trout or if the catch is not sufficient, you can freeze your trout and smoke it after it has defrosted.
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What you should know about cold smoking
What you should know about cold smoking
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Prepare your product, use salt or brine to remove water and you can begin smoking!
There is no need to keep watch over your smoking items like you would watch over milk in a pan - 5 minutes more or less will make no difference. By using a gentle smoking method, you are sure to get great results.
Here are a few ideas for getting started with cold smoking.
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Which woods to choose for smoking?
Which woods to choose for smoking?
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This ancestral method of conservation is today more and more appreciated for the organoleptic notes that it brings to food. The nature of the wood used to smoke meat, fish, vegetables and cheeses has an influence on the taste, offering a multitude of variations of flavors and colorations.
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smoker and smokehouse
smoker and smokehouse
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The principle of smoking food is better and better controlled, it is time to know how to optimize it ...
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What you should know about hot smoking
What you should know about hot smoking
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It´s easy to smoke meat or fish. A good product, a little preparation, a few embers and a little sawdust and you´re ready! If you are tempted by the idea of smoking, then it´s time to start. This is what you need to know to begin…
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Smoked garlic
Smoked garlic
(1)
How to smoke garlic at home in a domestic smokehouse.
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