Smoker Ovens


Smoker Ovens

Food is smoked for an extended amount of time, providing an antiseptic effect and improving preservation while enhancing the flavour. Smoking gives food a woody flavour. The most suitable foods for smoking are meat (steak, cutlets, filet mignon...), poultry/fowl (chicken, duck...), pork meat (basically ham, lard, sausages, salami, andouilles) and fish (salmon, trout, eel, mackerel...). The principle involves exposing the food to smoke at different temperatures, according to the desired result.

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