A smoker turns a kitchen into a place guests talk about. But there are several ways to build one, and the right fuel and size depend on your volume and your staff. Our range has four families.
Solid-fuel smokers
The solid-fuel smoker burns solid fuel for traditional flavour. It has a four-tier rack, shelves that take GN 2/1 containers, a smoke-chamber temperature gauge, and natural airflow and smoke exhaust control. It holds up to 80 kg of meat and is made for 2 to 3 hours of cooking and smoking. The Inox version is stainless steel inside and out.
Gas smokers
If you want steady, simple heat, the gas smoker and the stainless gas smoker have the same chamber, gauge and controls as the solid-fuel models and the same 80 kg capacity, with a gas burner replacing the fire.
Lava-stone gas smokers
The lava-stone gas smoker is the high-capacity option. It has three burners, a lava-stone grill that keeps heat stable, a five-tier rack, eight interior lights and a grease and waste drawer. It holds up to 125 kg of meat and is made for 1.5 to 2 hours of cooking and smoking. A stainless version is also available.
Gas and charcoal smokers
The Gascoal smoker can run on gas plus charcoal or on charcoal alone, lights with a gas igniter and comes with a single or double chamber. It has an ash-discharge drawer and a grease drawer.
How to choose
- Small restaurant or butcher: a solid-fuel or gas smoker with 80 kg capacity.
- High volume or catering: the lava-stone gas smoker for up to 125 kg.
- Charcoal flavour with gas convenience: the Gascoal smoker.
All models have high thermal insulation, a choice of castors or fixed feet and 430-grade stainless steel construction. See the whole range in Smokers & Smoking Systems or ask us for a quote.
