Electric food smoker, 1 level (400x600 mm)

Item code: FAS-164

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ADVANTAGE:

Why cold smoking ? The professionals recommend 3 phases in the smoking process: salting, drying and smoking. This last stage is carried out at low temperature to eliminate the excess free water, without drying out or crusting the product. Smoke is produced by the slow combustion of the oak sawdust or beech wood (essential for obtaining that unique taste and flavour) and cooled in the appliance for even smoking.
Use natural sawdust, preferably oak, to smoke your fish (salmon, trout, eel, herring, etc.), shellfish (lobster, crawfish, mussels, etc.) and meat (duck breasts, filet mignon, etc.) very cheaply! For the salmon, it's 3 times cheaper to smoke the fish yourself than to buy smoked salmon, while giving your product that ‘home-made’ touch that makes all the difference, and guaranteeing your customers perfect traceability of your products.

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