Smoking Ovens

Cold, warm, or hot smoking? Most importantly, delicious!

With our smoking ovens, you can prepare unique delicacies and very special delights. Primarily meat, sausage, and fish can acquire a very special taste by cooking in smoke. The food does not lie directly on embers and fire but is preserved and cooked by the temperature of the resulting smoke. This has good properties – especially unique flavor formation and special consistency of the food is achieved. We offer you a wide range of professional smoking ovens for private use or even for the gastronomic business.

Cold Smoking

In cold smoking, for which we offer the Multi 80 cm smoking oven with a viewing window, the smoking material (ham, sausage, salmon, etc. ...) is gently smoked between 15°C and 25°C over several days or weeks, depending on the thickness of the food. Thanks to the low temperatures, all important nutrients are preserved and cold-smoked food is still durable for a longer period. No extra heat source is needed for cold smoking – it is enough to light the fine wood chips or smoking meal at one point. The embers spread slowly, depending on the weather conditions, slower or faster.

Warm Smoking

The temperatures in a warm smoking oven are between 30°C and 50°C. To generate this heat, an additional heat source such as an electric heating coil is needed. Traditional warm-smoked foods include Kassler, halibut, and others, whose shelf life is increased by warm smoking to a few weeks.

Hot Smoking

Since hot smoking works with temperatures from 60°C to 120°C, this is the most time-efficient of the three mentioned methods. In the classic sense, however, it is not smoking, because at these temperatures the proteins of the food already coagulate. Due to the quick preparation, hot smoking ovens like the Multi 80 cm or the 110 cm XXL stainless steel smoking oven are excellent for serving many guests quickly at garden parties or other special events.

Operate smoking ovens electrically or with gas?

Of course, if you have the opportunity, you can smoke your food in the traditional way over an open wood fire. However, for most, who cannot do this at home, smoking ovens operated with gas or an electric heating spiral are used. Thanks to the {category=01902549e61071698a626292c72c0d14} and smoking chips available from us, the results rival the wood-smoked variant.

Using an electric heating spiral is probably the easiest method and is especially suitable for beginners with a well-regulated temperature. Smoking ovens operated with gas require a bit more finesse in temperature regulation. The advantage of this method, however, is that you are not dependent on a power source. With the gas method, you also achieve better results in winter.

Table smoking oven, hot smoking, or cold smoking

A wide range of different devices can be found here around the topic of smoking. From table smoking ovens and smoking barrels to large installations for cold or hot smoking and professional accessories, everything is included here. As a specialized hardware store since 2012, we only sell quality products and stand wholeheartedly behind the reliability, functionality, and equipment of our products. Thus, with our smoking ovens, we also offer you sophisticated equipment at a fair price. Learn about performance features and different functions directly in the individual product view or ask us. Our competent specialist staff is always happy to advise you by phone.