...and get benefits!
Experience the fascinating world of smokers - the gateway to a new universe full of culinary delights and treats! Let yourself be enchanted by the magic of the aromatic smoke and the art of smoking. In this category, you can dive into the different types of smokers and smoke grills, find out which features are important, receive valuable purchasing advice and answers to the most frequently asked questions. Embark on a journey of discovery of seductive aromas and magical taste experiences!
Smokers offer the opportunity to naturally preserve food by adding smoke flavourings while giving it a unique taste profile. While the smoking process is primarily aimed at preservation, the focus of smoking is on taste. It depends on the right combination of temperature, smoking material and cooking time. Regardless of whether you want to prepare fish, meat, cheese or vegetables - a smoker completely opens up new culinary horizons.
When making a purchase decision, it is important to consider your own needs and preferences. If you primarily want to prepare smaller quantities of smoked food and value a compact solution, a classic smoker is the right choice. A smoking cabinet is ideal for larger quantities or whole pieces of fish and meat. If you want to both grill and smoke without having to buy two separate pieces of equipment, a smoker grill is the perfect combination. For lovers of the tender, juicy taste of slow-cooked meat, the smoke chamber grill is the best option. Also consider the available floor space and whether you value mobility - some models are easier to transport than others. Don't forget to also pay attention to the material and the processing quality when buying a smoker, so that you can enjoy your device for a long time.
The right smoking material depends on your personal taste and the food to be smoked. Frequently used woods are beech, oak, cherry, apple or hickory. Feel free to experiment with different types of wood to find your favourite flavour.
The ideal temperature varies depending on the device, smoking material and food. With cold smoking, the temperature is in the range of 15-25°C, while with hot smoking, temperatures of 50-85°C should be aimed for. When smoking, the temperature is usually between 90-130°C.
The duration of the smoking process depends on factors such as temperature, smoking material, food and the desired degree of doneness. Cold smoking can last from several hours to several days, while hot smoking is mostly completed in 1-3 hours. When smoking, the cooking process can take 4-16 hours, depending on the piece of meat and the temperature.
