Are you a fan of dishes with a smoky flavour? Then a smoker oven is highly recommended. It allows you to easily add a smoky flavour to all your favourite fish, meat or vegetable dishes. In a smoker, the space is completely sealed off, so no oxygen can get in. The smoke dust or wood chips will start to smoulder and this smoke development gives the dish a smoky flavour. At Cookinglife, you can find a small smoker that is easy to use.
Are you looking for a smoker that you can use on the BBQ? You'll find them in our assortment. You can use Jay Hill smoker boxes not only on the BBQ but also on induction, gas and an electric, ceramic and halogen hob. The ovens can be used on many heat sources and they are also very multifunctional. For example, you can also use your BBQ smoker as a normal oven, steamer or roasting pan.
At Cookinglife, you can buy a smoker from various top brands, such as Camerons or Jay Hill. Camerons smokers can be used in two ways: you can smoke your dish with cold or hot smoke. If you choose a Camerons smoker, you will receive a complete package, including a sliding lid, drip tray, smoking rack and smoke dust. So you can start smoking your favourite dish right away! After eating, you can easily clean the Camerons smoker in the dishwasher.
What can you smoke with a smoker?
What dishes can you use a smoker for? Meat, fish, poultry, vegetables and even cheese can be smoked, in fact, anything you could barbecue can be smoked. The flavour of your dish is determined by the type of wood used for the smoke. There are various types available besides the well-known wood chips from beech trees, but also from various fruit trees. Do you want to create a refined flavour? Then consider dry herbs and spices, for example. You can buy the wood dust and of course the smoker at Cookinglife.
Tip: place a preparation tray in the smoker which you can fill with wine, stock or water with herbs. This creates vapours during smoking which keep your food extra juicy and add even more flavour.
Cold smoking with the smoker?
Meat or fish that you want to smoke warm must be brined beforehand. This is done by mixing coarse salt with spices as desired, rolling your food in it and letting it rest. How long you need to brine depends on the ingredient. Once you are done with this, rinse all the brine well and dry the food thoroughly. With cold smoking, the temperature in the smoker is a maximum of 25°C. With hot smoking, the smoking time is considerably shorter than with cold smoking. After about 30 minutes, the smoke flavour is absorbed. Keep a close eye on the temperature of the smoker.