Description
The FM 3 professional smoker allows for cold smoking with beech wood chips of meat (duck breast, filet mignon, etc.), cured meats (ham, bacon, sausage, etc.), fish (trout, salmon, herring), and shellfish (lobster, langoustine, etc.).
Proper smoking, as practiced by culinary professionals, involves three steps: salting, drying, and smoking. This final step is performed cold to remove free water from the product without drying it out or forming a crust.
The FM 3 electric smoker is equipped with a heating element with a timer. This heating element allows the smoker to ignite automatically and burn the sawdust.
This professional smoker comes with a refill of 100% natural beech sawdust, essential for achieving the unique taste and flavors of the smoked product.
Equipment: heating element, timer, cooking rack 400 x 800 mm
