ROLLER GRILL Smoker 15kg
*ALL PRICES INCLUDE GST*
• All S/Steel construction • Timer • Removable grid • Side handles • 10 amp unit • Power is 0.25 KW • Dimension (WxDxH): 1000x410x200 • Grid 400 x 800 Why cold smoking ? The Grand Chefs recommend 3 phases in smoking process : salting, drying and smoking. The last stage is carried out at low temperature to eliminate excess water, without drying out the product or turning it crispy. Smoke is produced by the slow burning of oak sawdust or beech wood and then gets cooled in the smoke oven to provide even smoking. Use natural sawdust, preferably oak, to smoke your fish (salmon, trout, eel, herring, etc.), shellfish (lobster, crawfish, mussels, etc.), meat (duck breasts, filet mignon, etc.), delicatessen (sausages, bacon, ham, etc.) at a very cost-effective price! Electric heating element with timer to ignite the oak sawdust or beech wood. Delivered with a refill of premium quality oak sawdust, for that unique taste and flavour. Larger Model FM 3: cooking grid 400 x 800 mm.