Vesta "Model K" charcoal smoker is designed for cooking meat, fish, cheese and vegetables using firewood and charcoal. It is made according to the "chamber in the chamber" scheme, which ensures the separation of the working volume and the furnace. The maximum load is approx. 1.5 kg of product per grate.
Low & Smoke
A smokehouse is an equipment used for the heat treatment of meat, fish and other food products.
There are 4 products.
The leader of the American 'backyard' among charcoal barbecues. 4 in one. You get a grill, a barbecue, a smokehouse, and with a cauldron stand, you also get a cauldron oven.
Designed for smoking meat, fish, ribs, sausages, brisket, cheese, vegetables and other products. Suitable for commercial and industrial use.
Furnace - smokehouse with a water bath «STEAM SMOKER» is designed for cooking meat, fish, cheese and vegetables using firewood, charcoal or natural gas.
The process of cooking in a smokehouse is called smoking. It involves the processing of products placed in a special container with smoke. As a result, they are partially dehydrated and acquire a specific flavor. Due to this, the shelf life of food increases.
It is also possible to carry out the process of languishing the product in smokehouses.