Stainless Steel Weave M/U Type 200g Cold Smoke Generator
Product Details
Weave Cold Smoke Generator
,200g Cold Smoke Generator
Weave M/U Type Stainless Steel BBQ Cold Smoke Generator Chips Pellets For Beef Meats In New Zealand Market
1. Product description :
original process: the net is welded in the middle of the two frame lines, after careful grinding, can avoid the occurrence of burns.
Rugged and durable: High-tech argon arc welding for each corner reinforcement is strong, not easily deformed, beautiful and durable.
2.Specification
| Shape | Photo | Specification |
|
Square Shape |
|
1. Raw Material: Stainless steel 2. Size: 14cm*20cm*4.5cm 3. Weight: 250 g 4. Feature: Suitable for all grills; Portable to use; Easy to carry 5. Burning time: Smoke up to 10 hours 6. Need sawdust weight: 250 g |
|
“M” Shape |
|
1. Raw Material: Stainless steel 304 2. Size: 21.5cm*20cm*4.5cm 3. Weight: 220 g 4. Feature: Well ventilated, without sharp edges, easy to clean 5. Burning time: Can smoke for up to 6-8 hours. 6. Need sawdust weight: 100 g |
|
Round Shape |
|
1. Raw Material: Stainless steel 304 2. Size: 20.5cm*19cm*4.5cm 3. Weight: 195 g 4. Feature: Durable& Portable; One fit all; Easy operations 5. Burning time: Smoke up to 5-7 hours |
3,Features
1. Insert your favorite pellets, light the pellets, & place on the grill grates.
2. Operate easily and stop your nightmare of cleaning.
3. Suitable for all kinds of grills, compatible with most wood pellets.
4. Perfect gifts for your beloved and enjoy the BBQ.
4,What is Cold Smoking?
Cold smoking is a method for flavoring and preserving food. Historically, it was done to keep perishable food from spoiling back in the days before refrigeration.
The discovery was probably accidental, but it turns out smoke dries food out and introduces antimicrobials and antioxidants. Together, these properties can prevent food from going bad for a very long time.
Smoking can be done on many scales, from a small box to an entire room, but the principal is always the same. A fire burns, or at least smolders, outside of the smoking chamber. The smoke passes through the chamber, but there is little to no transference of heat.
Food in the smoke chamber either sits on or is hung from a rack while the smoke envelops and permeates it for hours, or even days.
Over time, people realized that not only was cold smoked food well preserved, but it also tasted amazing too. Savvy practitioners began experimenting with different types of wood to impart a variety of flavors. Today, cold smoking is still enjoyed around the world, despite the availability of convenient refrigeration.
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