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