Barbecook Smoker XL.
Its name says it all, the XL smoker gives you extra smoking pleasure. How? First of all, because of its greater volume and the extra space you get to hook up the food. In addition, the XL smoker has a second adjustable air supply. This allows extra oxygen to be added during the smoking process, thereby generating more smoke and adding even more flavour to the food. The XL smoker is also fitted with a grill basket with fine mesh to smoke even the most delicate of ingredients (e.g. scampi, mussels, vegetables, etc.).
Smoking is a method that has been used for centuries to allow food to be preserved longer, or to impart a different flavour to food. The barbecook Smoker can be used for cold or hot smoking.
Smoker and Fire Pit combined into one:
The XL smoker can also be used as a fire pit. For this you only need the bottom part, in which you put logs which you then light with lighter cubes. You can use the adjustable air supply at the bottom to add extra oxygen to the fire. When finished, you can brush the ashes into the ashtray, which can easily be removed for cleaning.
- Painted steel.
- Enamelled bowl.
- Aluminium side doors.
- Porcelain-enamelled charcoal and water pans.
- 2 Chromed grids ø 50 cm. with handle.
- Thermometer with detailed temperature scale.
- Hanging hooks e.g. for fish.
- Adjustable air supply.
- Diameter: Ø 75 cm x Height 117 cm.
Easy to light:
The barbecook smoker is very easy to light. Light the charcoal and cover with a layer of water-soaked smoke chips. Fill the pan with water, wine, etc. and place the food on the grid or hang it on the hanging hooks. Close the doors and monitor the smoking process via the built-in thermometer and adjustable air supply.
Smoking is the purest way of preparing food, because you don’t need any fat or oil. An additional advantage is that cold smoked food keeps longer.
What can you smoke?:
Meat, fish, poultry, crustaceans, vegetables or even cheeses... in principle, everything that goes onto the barbecue, can also be prepared in the smoker. The flavour of your dishes will be determined by the wood species of the smoke chips or wood chips. Examples are beech or oak or different species of fruit trees. You can, of course, further refine the smoked flavour by adding dry herbs or spices to the smoke wood.
How to hot smoke?:
Meat or fish to be hot smoked must first be brined. This is done by mixing coarse salt with herbs as desired, rolling the food in it and allowing it to rest in this mixture. The brining time depends on the ingredient. When ready, wash off all the brine and thoroughly dry the food.
For hot smoking, the temperature in the smoker must be between 50 and 80°C. For this, light a portion of charcoal in the bottom part of the smoker, using lighter cubes, or our charcoal starter. Wait until the charcoal is white hot, and then sprinkle a few smoke chips on it, which you have first soaked in water for ten minutes. The smoke chips can also be used dry, but you should then sprinkle them on an aluminium sheet, which you then fold up, pricking holes into it.
You then put the food to be hot smoked on the grill, or hang it with hooks from the smoker lid. Close the smoker so that the smoking process can begin. The smoking time for hot smoking is significantly shorter than for cold smoking. Monitor the temperature in the smoker on the built-in thermometer and add a few charcoals if necessary. You can also sprinkle some extra smoke chips on the charcoals.
Tip: Our smokers have a pan on the inside that can be filled with wine, broth or water with herbs. This will generate vapours during the smoking process that keep the food extra juicy and add even more flavour to it.
How to add flavour to your smoke?:
For an even greater taste sensation, you can use smoke chips or wood dust. For smoke chips you can choose from a huge range. Soak them in water for 10 minuts and then sprinkle them on the charcoal. The wood dust can be used as is (without soaking) for cold or hot smoking.
How to cold smoke?:
Also meat or fish to be cold smoked must first be brined. Mix coarse salt with herbs as desired, roll the food in it and allow it to rest in the mixture. The brining time depends on the ingredient. When ready, wash off all the brine and thoroughly dry the food.
Cold smoking is done with our cold smoke generator. Fill the spiral completely with wood dust (e.g. our Hickory or Mesquite wood dust) and place the generator in a smoker. Let the wood dust smoulder over a lit tealight candle. Remove the tealight candle after fifteen minutes. You can also let the wood dust smoulder with a lighter cube. Put the food to be cold smoked on the grill (with the skin side on the grill) or attach it to the hooks.Cold smoking takes at least 4 hours. With the cold smoke generator you can smoke up to 7 hours, depending on the desired flavour. For cold smoking, the temperature in the smoker is max. 25°C. Cold smoked food remains raw and can be kept longer. During cold smoking, make sure to check the food every hour by lifting the lid. This allows fresh oxygen to enter which will stimulate the smoking process.
Tip: cold smoking is preferably carried out at an outside temperature of less than 25°C. The cold smoke generator works only with wood dust, and not with smoke chips.
- Manufacturer: Barbecook
- For more Information watch these two videos:
Video 1 Video 2