30 days open purchaseSecure payments


With a smoker, you can, for example, smoke fish, meat and poultry. Smoking is a way of preserving and flavoring food. It is one of the oldest preservation methods, usually used for fatty fish, ham and sausages. There are also smoked cheeses, spices, tea and more. A distinction is made between hot smoking (80 to 120°C) and cold smoking (15 to 30 °C). Hot smoking is a cooking method and has only a weak preservative effect. Cold smoking, on the other hand, is a preservation method. Here you will find our selection of high-quality smoking cabinets.
Login / Retailer
Are you in the right place?
Continue to kitchenlab.eu