Cold-smoke, hot-smoke, barbecue and slow roast. Ingenious smoke-without-fire technology lets you cold-smoke tender ribs, prepare delicious smoked fish, slow roast pork and more. For cold-smoking it uses flavor bisquettes that feed automatically and burn for 20 minutes before being extinguished and replaced by another. 572 sq. in. of cooking surface. Can run for up to 8 hours without supervision. Internal heating element provides a low temperature-cooking environment, perfect for any smoking project. Infrared heater source is well-suited for drying fruit. Cooking temperatures range from 140°F to 320°F. 110 volts, 2½’ x 2’ x 1¼’. Includes instructions & recipes. Catalog and website only. Ground shipping only.
No shipping available to Alaska or Hawaii.