Compact smoker for gas and charcoal grills, as well as open fire.
The product can be used on a campfire as well as gas or charcoal grills with enough room on the grating. Sprinkle alder chunks or chips evenly onto the bottom of the smoker.
Place the fat plate onto the chips. Place the gutted fish onto the grating and the lid onto the smoking container. The fish is ready when the backbones and skin come off easily. You can also salt the fish after smoking and avoid the brine from corroding the inside. Clean and dry the smoking container and griddle always after use. In this case, the product is immediately ready for the next use and the dripped salt will not corrode the smoking container.
Smoking meat: Meat can first be cooked in a grill or pan and finally flavoured with smoke in the smoking container. You can also cook the food directly in the smoking container and also add the smoking chips towards the end of cooking. When smoking meat, you can also try other types of smoking chips besides alder chips, such as apple tree or oak.
Material: stainless steel
Griddle diameter: 31 cm
Freight weight: 2 kg