Electric smokers that run 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.
On these cabinets yes: cold smoking flavors without cooking, hot smoking cooks and smokes together. You set the temperature and the cycle.
Sausage, poultry, whole fish, cheese, tofu and vegetables. Cheese and fish suit the cold cycle; poultry and sausage the hot one.
A cabinet smoker contains its own smoke far better than an open fire, but plan for venting. Tell us the room and we'll confirm per model.
