A commercial meat smoker runs cold and hot cycles — cabinets that smoke sausage, poultry, fish and cheese to a set temperature and time instead of by eye over a fire. Digital control, stainless build, sized from a home cabinet up to a smokehouse.
Yes — cold smoking adds flavour without cooking, hot smoking cooks and smokes together; you set the temperature and the cycle on the same cabinet.
Sausage, poultry, whole fish, cheese, tofu and vegetables — cheese and fish suit the cold cycle, poultry and sausage the hot one.
A commercial meat smoker contains its smoke far better than an open fire, but plan for venting all the same — tell us the room and we'll confirm what the model needs.
