Complete equipment for smokewood, Ignition and cleaning kit, for professional use only.
The espresso smoker proposed by Agritechstore, Smoky®, is small and not very spacious, allowing to smoke in different ways and with different essences all the food products in the desired quantities.
You can smoke both raw and cooked products, from marinated pork loin to ricotta and large-sized salmon.
The smoker produces cold smoke.
Cold smoke is more effective than hot smoke because it does not disperse upwards and thus remains in contact with the product to be smoked.
In addition, low temperature smoking prevents the development of bacterial load and does not cook the product.
METHOD OF USE
The products can be smoked in any kind of container, provided with the lid: in the glass jar, in the cloche plate, in the food bags, in Plexiglas boxes up to the entire oven chamber.
> Fast smoking for all types of food products in the desired quantities.
> Dosing of the amount of smoke according to the desired intensity.
> Use of any container.
> Flavored smoking by mixing the alimentary sawdust with the addition of aromas.
"THE SMOKE WATER"
From the smoke cooling process a highly aromatized condensation is created which is collected in the appropriate collection tank.
You can use "the water of smoke" as liquid smoke in drops to give the particular aroma of smoke to the preparations.