Smokers

Enhance your menu at a very cost effective price
Cold smoking is the recommended way to produce great tasting, high quality smoked food
There are 3 stages in the smoking process - salting, drying and smoking
The smoking is done at a low temperature to eliminate excess water without drying out the product or turning it crispy
Smoke is produced by slow burning oak sawdust and then cooling in the smoking chamber to provide even coverage of smoke
Use natural sawdust, preferably oak, for the best results

The FM2 is the perfect smoking chamber for your meats (duck breast, filet mignon, sausages, bacon, ham etc) and for your fish (salmon, trout, eel, herring etc)
Features heating element with timer
Shelf area: 600mm x 400mm
Electrical loading: 0.5kW 3A 230V~
715mm x 415mm x 230mm
Two years parts and labour warranty

Enhance your menu at a very cost effective price
Cold smoking is the recommended way to produce great tasting, high quality smoked food
There are 3 stages in the smoking process - salting, drying and smoking
The smoking is done at a low temperature to eliminate excess water without drying out the product or turning it crispy
Smoke is produced by slow burning oak sawdust and then cooling in the smoking chamber to provide even coverage of smoke
Use natural sawdust, preferably oak, for the best results

The FM3 is the perfect smoking chamber for your meats (duck breast, filet mignon, sausages, bacon, ham etc) and for your fish (salmon, trout, eel, herring etc)
Features heating element with timer
Shelf area: 800mm x 400mm
Electrical loading: 0.5kW 3A 230V~
1000mm x 415mm x 230mm
Two years parts and labour warranty

Enhance your menu at a very cost effective price
Cold smoking is the recommended way to produce great tasting, high quality smoked food
There are 3 stages in the smoking process - salting, drying and smoking
The smoking is done at a low temperature to eliminate excess water without drying out the product or turning it crispy
Smoke is produced by slow burning oak sawdust and then cooling in the smoking chamber to provide even coverage of smoke
Use natural sawdust, preferably oak, for the best results

The FM4 is the perfect smoking chamber for your meats (duck breast, filet mignon, sausages, bacon, ham etc) and for your fish (salmon, trout, eel, herring etc)
Features heating element with timer
Shelf area: 600mm x 400mm + 545mm x 340mm
Electrical loading: 0.5kW 3A 230V~
715mm x 415mm x 360mm
Two years parts and labour warranty