The Smokette produces smoked foods and traditional pit barbecue by the application of heat and wood smoke to meat, poultry, fish and seafood, vegetables, etc. Food cooks at a low temperature under static conditions. There are no drying drafts of air moving through the smoker. Product is tender, moist, and has little shrink.
Food cooks at a low temperature under static conditions.
There are no drying drafts of air moving through the smoker. Product is tender, moist and has low shrink .