RollerGrill FM4 - Ham, Fish or Meat Smoker
Roller Grill FM4 Ham, Fish or Meat Smoker
Why cold smoking?
The Grand Chefs recommend 3 phases in smoking process: salting, drying and smoking. The last stage is carried out at low temperature to eliminate excess water, without drying out the product or turning it crispy. Smoke is produced by the slow burning of oak sawdust or beech wood and then gets cooled in the smoke oven to provide even smoking.
Use natural sawdust, preferably oak, to smoke your fish (salmon, troug, eel, herring etc) shellfish (lobster, crawfish, mussels etc) meat (duck breasts, fillet mignon etc) delicatessen (sausages, bacon, ham etc) at a very cost effective price.
This model can be used on one level for smoking whole hams on the bone or on 2 levels to smoke fish and delicatessen, etc.
Features:
* Electric heating element with timer to ignite the oak sawdust
* Delivered with a refill of premium quality oak sawdust
* Cooking grid : 400 x 600 mm
* Power : 0.25 Kw
* Weight : 12 Kg
* Dimensions: 715w x 415d x 360h mm
* 1 year manufacturers full warranty
07/2009
