Stainless Steel Hot Smoker 350×255×270 mm, 1.5 mm

A compact smoker for batches up to 4 kg

This small two-tier unit is intended for hot-smoking meat and fish. It accommodates 3–4 kg of food per cycle, providing a practical household batch size without the footprint of a large smoking chamber. Food is arranged on two levels, allowing the available internal height to be used efficiently.

The smoker is made from 1.5 mm stainless steel. Beneath the lid are two food racks and a separate fat-collecting tray. The racks form upper and lower tiers, while the tray keeps released juices and fat away from the wood chips at the bottom. The house-shaped lid directs condensation towards the walls so it can run down instead of dripping directly onto the food. A water seal runs around the upper perimeter of the body and helps retain smoke beneath the closed lid.

Dimensions and supplied components

• External dimensions: 350×255×270 mm.
• Smoking chamber: 300×200×220 mm.
• Capacity per batch: 3–4 kg of food.
• Body material: stainless steel.
• Metal thickness: 1.5 mm.
• Number of tiers: two.
• Main components: body with lid, two food racks, and a fat-collecting tray.
• Smoking method: hot smoking.

Arranging food and preparing the smoker

The internal chamber measurements define the usable space more accurately than the complete body dimensions. The total batch is divided between both racks, with enough clearance left for the internal parts to sit correctly and for the lid to close. Taller pieces should be positioned on the tier that provides suitable vertical space, while more compact food can be distributed across both levels.

Before heating, place suitable wood chips at the bottom, followed by the fat tray, both racks, and the prepared food. The smoker can be heated on a gas or electric hob, over a barbecue, or above an open fire. Its base must remain stable over the selected heat source. Wood chips, a thermometer, a stand, and other additional accessories are purchased separately.

Cleaning after smoking

Allow the smoker to cool completely after use. Remove the racks and tray, clear away food residue and collected fat, and clean the parts with a soft sponge and a product containing no abrasive particles. Rigid metal brushes are unsuitable for the working surfaces. Clean the inner walls as well, then dry the body and all removable parts thoroughly before storing them in a dry place.

This model suits buyers who need a small smoking chamber with two cooking levels, a water seal, and a separate fat tray. To assess its capacity, compare the internal space with the shape of the food normally prepared and keep the total 3–4 kg batch limit in mind.