2 mm Steel Hot-Smoking Smoker with Water Seal, 450×305×280 mm

Hot smoking for home menus and outdoor gatherings

This medium smoker is designed for hot-smoking meat, fish, sausages, cheese, seafood, vegetables, fruit and nuts. Preparing food yourself lets you match the ingredients, seasoning and smoking wood to the flavour you want, from a gentle aroma to a more pronounced smoky note. A batch capacity of 7–8 kg makes one cycle suitable for a family table or a larger gathering.

A practical chamber layout

The body is made from 2 mm steel. A water-seal channel runs around the upper edge; when filled with water, it reduces smoke escaping through the joint between the body and lid.

The lid has a pitched, house-like shape. Condensation formed during smoking is directed towards the side walls instead of dripping straight onto the food. Two racks sit at separate levels inside, with a tray below them to collect rendered fat and juices. This layout helps organise food vertically while keeping draining liquid away from the lower part of the chamber.

Dimensions and key specifications

• Cooking method: hot smoking.
• Body material: 2 mm steel.
• External dimensions L×W×H: 450 × 305 × 280 mm.
• Smoking chamber L×W×H: 400 × 250 × 250 mm.
• Batch capacity: 7–8 kg of food.
• Levels: two.
• Internal components: two racks and a drip tray.
• Weight: 12 kg.

Making use of both levels

The two-level arrangement gives room for portions of meat, fish, sausages or other foods without packing them tightly together. Leaving gaps between separate pieces allows smoke to move around them. Both racks can be used for foods that need similar temperatures and smoking times; recipes with different requirements are better prepared in separate cycles.

Smoking wood can be selected for the food and the preferred intensity of aroma. The chamber space can be divided between several types of smaller portions when they share the same smoking conditions. The tray receives fat and juices, so after the smoker has cooled completely it can be removed and cleaned separately with the racks. All metal parts should be dried fully before storage.