Smokehouses are designed for hot and cold smoking of meat, meat products, fish, vegetables, cheese and other food products with natural firewood in home conditions.

Double, strong and easy-to-clean metal body with thermal insulation for precise temperature control, with a firewood burner for real fans of product smoking.

Smokehouses are designed for all weather conditions, regardless of the season, both winter and summer.

Smokehouse 45 l, portable

Intended for warm and hot smoking of meat, fish, cheese. Fueled with firewood and sawdust.

Technical parameters:

• Total capacity: 45 l
• Dimensions: 31 x 45 x 40 cm
• Weight: 10 kg
• The fuel is built inside
• Wearable
• Body painted or stainless steel

Complete set:

• Workshop
• Grease collection tub
• Grid 2 pcs
• Warm smoking limits: from +40ºC to +70ºC
• Hot smoking limits: from +90ºC to +100ºC

Holds:

• Fish: 3 - 5 pcs
• Meat: 2 - 4 kg.

Smoking time:

• Fish: 45 - 60 min., +90/100ºC
• Sausages: 90 - 120 min., +50/60ºC

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Smokehouse 100 l, small

Intended for warm and hot smoking of meat, fish, cheese. Firewood only.

Technical parameters:

• Total capacity: 100 l
• Dimensions: 58 x 45 x 100 cm
• Weight: 50 kg
• The fuel is built inside
• Body painted or stainless steel

Complete set:

• Workshop
• Air supply control valve
• Thermometer
• Grease collection tub
• Grid 2 pcs
• Chimney

Warm smoking limits: from +40ºC to +70ºC

Hot smoking limits: from +90ºC to +100ºC

Holds:

• Fish: 7 - 8 pcs
• Meat: 6 - 7 kg

Smoking time:

• Fish: 45 - 60 min., +90/100ºC
• Sausages: 90 - 120 min., +50/60ºC
• Pork: 4 - 6 hours, +70/90ºC

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Smokehouse 200 l, standard

Intended for warm and hot smoking of meat, fish, cheese. Fueled with firewood and sawdust.

Technical parameters:

• Total capacity: 200 l
• Dimensions: 60 x 60 x 120 cm
• Weight: 57 kg
• The fuel is built inside
• Body painted steel or stainless steel

Complete set:

• Workshop
• Air supply control valve
• Thermometer
• Grease collection tub
• Grid 3 pcs
• Chimney
• A stand can be additionally equipped

Warm smoking limits: from +40ºC to +70ºC

Hot smoking limits: from +90ºC to +100ºC

Holds:

• Fish: 15 - 20 pcs
• Meat: 12 - 15 kg

Smoking time:

• Fish: 45 - 60 min., +90/100ºC
• Sausages: 90 - 120 min., +50/60ºC
• Pork: 4 - 6 hours, +70/90ºC

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Smokehouse 500 l, large

Intended for warm and hot smoking of meat, fish, cheese. Firewood only.

Technical parameters:

• Total capacity: 500 l
• Dimensions: 65 x 75 x 130 cm
• Weight: 100 kg
• The fuel is built inside
• Body painted or stainless steel
• Warm smoking limits: from +40ºC to +70ºC
  
• Hot smoking limits: from +90ºC to +100ºC

Complete set:

• Workshop
• Air supply control valve
• Thermometer
• Grease collection tub
• Grids 5 pcs
• Chimney

Holds:

• Fish: 40 - 50 pcs
• Meat: 25 - 35 kg

Smoking time:

• Fish: 45 - 60 min., +90/100ºC
• Sausages: 90 - 120 min., +50/60ºC
• Pork: 4 - 6 hours, +70/90ºC