Hot smoking - cooking and smoking at the same time.
Cold smoking - smoking without cooking.
Cook without smoke.
Fast cooking with high temperatures.
Low & slow - slow cooking with low temperatures.
Finishing with smoke.
Keeping warm and hold without dehydration.
Defrosting - warming up.
Baking.
No transfer of flavour from fish to meat.
Smoking with minimum smoke emission.
Energy saving of up to 60% due to double shell construction and full insulation.
Thermostatic control with automatic timer.
Interior, exterior, drip pan and grills all stainless steel.
Capacity: 24 x 250g trouts / 12 x 500g trouts / 4 chickens, 7 kg roast.
Power: 240V, 1500 watt, 10 amp plug.
Includes: stainless steel drip tin (30cm x 40cm), smoking pan, 1 x trout grill (30cm x 40cm), 1 x flat grill (30cm x 40cm), 1kg sawdust and spice sample, recipe booklet.
