Stainless Steel Hot Smoker 305×450×280 mm, 1.5 mm

Home hot smoking with an approximate 7–8 kg batch capacity

This medium-size smoker is designed for preparing smoked fish, meat, poultry, sausages, and other foods at home. Its chamber can hold approximately 7–8 kg per smoking cycle, making the unit suitable for both family meals and larger gatherings. The actual weight that fits inside depends on the shape and volume of the food: several large cuts occupy the chamber differently from smaller fish or individually portioned pieces.

The body is made from 1.5 mm stainless steel. Overall dimensions are 305×450×280 mm, while the usable smoking chamber measures 250×400×250 mm. These figures make it easier to plan an installation area and determine whether the foods you normally prepare will fit without being packed too tightly. The medium format provides useful cooking space while keeping the unit at a practical size for a household or country property.

Inside the smoking chamber

The chamber contains racks for arranging food and a tray that collects dripping fat. This layout keeps the food above the tray and makes the interior easier to prepare and clean after a smoking session. The lid has a pitched, house-like shape. Condensation formed during smoking is directed toward the walls and runs downward instead of dripping straight onto the food.

• Purpose: preparing food by the hot-smoking method.
• Body material: 1.5 mm stainless steel.
• Overall dimensions: 305 mm wide, 450 mm long, and 280 mm high.
• Chamber dimensions: 250 mm wide, 400 mm long, and 250 mm high.
• Approximate batch capacity: 7–8 kg, depending on the size and volume of the food.
• Smoker weight: 12 kg.
• Internal components: food racks and a fat-collection tray.

Planning a batch and caring for the smoker

Suitable wood chips are required for smoking. The wood species influences the aroma and flavor profile of the finished food, so it can be selected according to the ingredient and the result you want to achieve. Arrange prepared items on the racks without excessive crowding. When planning a batch, consider the chamber dimensions as well as the stated 7–8 kg figure: a whole bird, a long fish, or bulky cuts may reduce the amount that can be placed inside at one time.

Once the smoker has been used and allowed to cool completely, the tray and racks can be removed and cleaned separately. Residue should then be cleared from the inner surfaces of the chamber. Regular removal of fat and spent wood-chip particles prepares the smoker for its next use and helps prevent old residues from affecting later batches. Dry the metal surfaces before placing the unit in a dry storage area.

This model is a practical choice when you need a medium stainless steel hot smoker with an orderly interior and enough room for a substantial batch. Compare the outer dimensions with the intended installation area and the chamber dimensions with your usual portions. Doing so will help you choose a smoker that suits both your preparation style and the number of people you normally cook for.