Large stainless steel hot smoker 305 × 550 × 280 mm, 1.5 mm

This large stainless steel smoker is designed for hot-smoking meat, fish, sausages, and other foods at home. Its two-tier chamber provides room to arrange several portions, while the stated batch capacity is approximately 10–15 kg. The practical amount varies with the shape and volume of the food: compact cuts occupy less room, whereas whole fish or large pieces need wider gaps for smoke to move around them.

External size and usable chamber space

The smoker measures 305 × 550 × 280 mm overall. Inside, the smoking chamber measures 250 × 500 × 250 mm. These figures serve different purposes when choosing the model. The outside dimensions describe the space required for the body, while the chamber dimensions show how much room is available for food. A usable length of 500 mm accommodates substantial portions, and the two levels make better use of the chamber height.

• Material: stainless steel.
• Metal thickness: 1.5 mm.
• Overall dimensions: 305 mm wide, 550 mm long, and 280 mm high.
• Chamber dimensions: 250 mm wide, 500 mm long, and 250 mm high.
• Cooking levels: two tiers.
• Approximate batch capacity: 10–15 kg, depending on food volume.
• Smoker weight: 15 kg.

House-shaped lid and interior layout

Instead of being flat, the lid has a pitched, house-shaped profile. Condensation forming during smoking runs down the sloping inner surfaces toward the tray rather than dripping directly onto the food. This structural detail keeps the smoking process tidier and helps prevent unwanted condensate from falling onto meat, fish, or sausages.

The smoker consists of the main chamber, food grates, and a grease tray. The grates form two levels for arranging portions vertically. The tray receives fat released as the food heats and separates it from the lower part of the chamber. The interior components can be taken apart for cleaning, providing access to the surfaces where grease and food residue collect.

Planning a batch

The stated 10–15 kg loading range is a useful capacity guide, not a fixed weight for every session. Small, evenly cut portions can be arranged more efficiently than whole fish, large cuts, or irregularly shaped food. Avoid packing either tier tightly. Open gaps around each portion allow smoke to circulate, so the internal dimensions are more meaningful than the nominal kilogram figure when planning a particular recipe.

The two-tier arrangement is helpful when preparing several portions in one cycle. If different foods share the chamber, select items suited to a comparable smoking process and position them without blocking the space around the lower level. Preparing pieces of a similar size also makes the layout easier to manage and supports a more consistent result across the batch.

Cleaning and routine care

The chamber, grates, and grease tray should be cleaned after every use. Grease and food particles left behind may produce excessive smoke during the next heating and alter the aroma of a fresh batch. Standard dishwashing detergent is suitable for routine cleaning. Abrasive cleaners and harsh scrubbing materials are not recommended because they can scratch the stainless steel surface.

This model is intended for buyers who need a spacious two-tier hot smoker with clearly specified internal dimensions, 1.5 mm stainless steel construction, and a pitched lid for managing condensation. To decide whether it suits your usual recipes, compare the 250 × 500 × 250 mm chamber with the size and shape of the portions you normally prepare rather than relying on batch weight alone.