Smoker and Barbecue Smoker with inspection window for hot- and cold-smoking

The Allrounder

-made of galvanized sheet steel or high-grade steel-

including 10 hooks, Smoke Spice and beech Smoke Meal

 Homepage Equipment  Tips for Smoking and Grilling (Barbecue)    Order Format Smokers and Barbecue-Smokers: Overview


Equipment for Smoking and Barbecue

Thermostat Art. No. 500

Electric Heating Coil, 500 Watt, 30cm x 10 cm Art. No. 501

The electric heating coli can be used to accelerate the smoking process. However it has to be supervised, that the temperature does not rise too high. The thermostat helps to control the temperature automatically.

Thermometer up to 200°C, stick length 4.5cm Art. No. 503

Tube for Thermometer, stick length 4.5cm Art. No. 504

Thermometer up to 200°C, stick length 20cm Art. No. 505

Tube for Thermometer, stick length 20cm Art. No. 506

Thermometer und tube are adopted to our smoker but can also be used for other purposes.

Hook (high grade steel) Art. No. 508


Smoke Meal

Smoke Meal (4 l bag) app. 1 kg Art. No. 600

Smoke Meal (1 sack) app. 20 kg Art. No. 601

An amount of app. 4l or 1 kg of smoke meal is necessary in order to smoke in a natural way without any external heat source; half of it is necessary for cold smoking. The smoke meal can also be used for cold smoking. For hot smoking the smoking compartment has to be be filled not compact up to its upper edge wit beech smoke meal; for cold smoking it is filled up only half way and compressed with the hand right before lighting.
The smoke meal should always be stored dry, e.g. in a carton. Further hints for the application of the smoke meal are available in section "Tips for Smoking and Grilling (Barbecue)".

Smoke Spice

Smoke spice 50 g Art. No. 602

Smoke spice 500 g Art. No. 603

An amount of approximately 50g of smoke spice is necessary per smoking run. Further hints for the application of the smoke spice is available in section "Tips for Smoking and Grilling (Barbecue)".

Equipment for barbecue and smoking on the barbecue grill

Smokewood-Spicecoal 1 kg Art. No. 700

Spice-Smokewood 1 kg Art. No. 701

Spicecoal 1 kg Art. No. 702

Spices

Smokemeat-spice 100 g Art. No. 800

Salmon-Pickle 100 g Art. No. 801

Salmon-Pickle 500 g Art. No. 802

Grill-Spice 50 g Art. No. 803

Grill-Spice 250 g Art. No. 804

Fish-Fry-Spice 100 g Art. No. 805

Fish-Fry-Spice 500 g Art. No. 806

Steak-Spice 50 g Art. No. 807

Steak-Spice 500 g Art. No. 808

Smoking on the grill 

Literature

W. Hauer: "Fische räuchern und beizen" Art. Nr. 904

F.S. Wagner: "Räuchern, Pökeln, Wursten" Art. Nr. 906

Rehbronn, Rutkowski, Jahn: "Das Räuchern von Fischen" Art. Nr. 911

 
Bernhard Feldmann

Smokers and Barbecue Smokers
Willscheidweg 4 D-57413 Finnentrop-Fretter Tel.: +49-2724-277 Fax: +49-2724-8766 e-mail: Raeuchern@gmx.de