Smoke is created as wood smolders in its electrically heated wood box. One pound of wood smokes 60 lbs. of product. Tough, double-walled steel construction surrounds 1000 degree insulation. Meat drippings exit through a drain in the bottom of the smoker, into a drip pan. The absence of grease and grease fumes makes for cleaner, safer operation and a better tasting product.
Inner accessories remove for easy cleaning.
Shelves slide out of tracks on side rack, and side racks lift off pegs. Safe, contained wood box slides out. Maximum smoke penetration makes a better product. Our poly stockinette smoking bags are pre-clipped on one end to make your job easier. Use with poultry, hams and bacons.