Large 2 mm Steel Hot Smoker, 305×550×280 mm

This large smoker is intended for hot-smoking meat, fish, poultry, and other suitable foods in substantial batches. Its format works well for family meals, outdoor gatherings, and occasions when several portions are better prepared in one smoking cycle. A 2 mm steel body, two-tier layout, and stated 10–15 kg load make it suitable for users who need generous working space rather than a compact chamber.

Room for both large cuts and smaller portions

The 500 mm internal length accommodates whole fish, elongated foods, and sizeable cuts of meat. Two tiers make use of the chamber height, allowing several portions to be arranged on the racks or foods of different sizes to be kept separate. Gaps between individual pieces provide routes for smoke through the chamber. The actual quantity held within the stated load range depends on the shape and size of the food and how it is arranged.

• Overall dimensions: 305×550×280 mm.
• Chamber dimensions: 250×500×250 mm.
• Single-load capacity: 10–15 kg.
• Body material: 2 mm steel.
• Configuration: 2 tiers and a water-seal channel.
• Weight: 16 kg.

House-shaped lid and removable fittings

The sloping sides of the lid guide condensation toward the walls instead of letting it fall onto the food below. A water-seal channel runs around the upper edge of the body. This lid shape is particularly useful when both tiers are occupied and food sits at different heights, as it preserves clearance above the upper rack.

The chamber contains food racks and a grease-collecting tray, and both can be removed. The tray sits between the food and the lower area used for wood chips, keeping dripping grease collected separately. This removable arrangement makes it easier to lay out portions before smoking, clear the chamber after a session, and clean the internal parts individually.

Use and care

The smoker is placed on a stable surface suitable for a metal appliance that becomes hot in operation. When both levels are filled, large and small pieces can be arranged separately because their cooking times may differ. Once the unit has cooled completely, the racks and tray can be cleaned outside the body, while spent chips, grease, and deposits are removed from the chamber. Washed parts and interior metal surfaces are dried thoroughly, and the smoker is kept in a dry location. Cleaning is especially helpful before changing the type of food or wood, since remaining deposits may alter the aroma of a later batch.