Digital Electric Smoker with Hot or Cold Smoke
- Simple to use
- Programs to hot smoke, cold smoke or combine both
- Ample 9.5 litre capacity
- Digital control with audible alarm
- Quicker than traditional smoking
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Thanks to the plethora of cookery programmes we see, it seems some of us are getting more adventurous with our cooking methods and trying things that have previously been left to specialists or professional chefs.
Smoking is one such method that has seen a rise, and you aren’t restricted to smoking over a campfire or barbecue, or to building a smokehouse in your back garden. There are a range of stovetop smokers available, however Callow Retail are proud to introduce their Digital electric smoker, which can not only hot smoke but can cold smoke too and has a combined smoking option.
For those unfamiliar with the difference between hot and cold smoking, cold smoking smokes food that is already cooked or will be cooked later and permeates the food completely with a smoky flavour. The temperature reaches 140°F (60°C). Hot smoking cooks food as it smokes and can tenderise tough meat due to the slow cooking process. The temperature will reach 248°F (120°C).
The final option is to do a combination smoke, where the food is cold smoked first to get maximum smoke penetration and then hot smoked to cook and seal in the flavour.
Of course, another decision to make, is what flavour smoke to use. Oak is mellow and a good all-rounder; hickory is strong and great with pork; apple is sweet and light, good with chicken and fish; mesquite is powerful and ideal for red meat. There is a vast range flavours to choose from, including cherry, alder, beech, maple and sweet chestnut, and of course, you can blend different flavours.
This smoker works well with wood chips or pellets.
In addition, you can marinate, brine or apply a rub to fish or meat before smoking to add moisture and further flavour.
The smoker comprises a cooking/smoking pot, three tier rack and charring cup with lid and comes complete with instructions and some recipes to get you started. The charring cup sits around the element, you then put wood chips in the cup and put the rack(s) in. With food on the rack(s), put the lid on and decide which method of smoking you wish to use, then set the timer.
The digital control panel is easy to use with a maximum 4 hour timer. An audible alarm sounds to let you know when smoking/cooking is complete and turns the smoker off. With a 9.5 litre capacity you have plenty of room to smoke enough salmon for a family meal or indeed a meat joint. This electric smoker works faster than traditional smoking methods and is extremely effective.
Why not try smoking your own garlic or rock salt, salmon, cheese, ribs, vegetables and nuts. The options are endless. If you enjoy the flavour of smoked food but have never tried to smoke your own, this is a great opportunity and cost effective way to start.
Electric smoker
01 June 2020 by: StephIt's a great little tool for the price but I would have liked a few extra features. Not least of which would be a drip tray or removable bowl so that juices from large pieces of meat can't get onto the heating element. I'd also have preferred to be able to set it cooking for longer than 4hrs at a time. Little niggles but overall I'm happy with my purchase and have recommended it to others.
Callow electric smoker
16 April 2020 by: JeremyI was very surprised when received item next day after ordering it...a specially now in this very hard for all of us pandemic time. I really like smoker and already have been cooking/smoking some sausages in it. Easy to clean,easy to set up. Love this simple food smoker.Thank you
Callow electric smoker
18 March 2020 by: millimobMy main reason of buying was to do Kippers as I love natural smoked herrings and they are not so easy to get particularly since ASDA has discontinued it fish counters and the selling of Manx kippers, I am still experimenting but have tried one batch or four fresh herrings butterflied and brine cured, I found that the cold smoke setting was far too hot for smoking kippers and they cooked, the best cold smoking temperature should be <30 C and this was in excess of 60 C , so to batch 2, 6 x brine cured butterfly cut herrings and a digital thermometer in the chamber through the vent plug and the vent reinserted, the temperature reached 30 C in less than 10 minutes, but full smoke in chamber, so stopped and left the smoker off for half hour, then cold smoked again for a few mins until the temperature hit 30 C again. They look good but will let them cool and try cooking and tasting. My next project is smoking dry cured back bacon made from pork loin brine and Prague curing in fridge for 7 days and cold smoked at 60 C
Cold smoker
19 November 2019 by: Fred StoeltieThere is no comment on this machine, its doing what it must do
Excellent little unit
12 November 2019 by: MarkAs someone who used to work in the smoking section of a bacon factory, I am impressed with this unit. This is much better than a stovetop contraption or the Jamie Oliver biscuit tin approach, both of which fill your house with acrid bonfire smells. Don’t get me wrong, unless you have a really efficient kitchen extractor fan, this still needs to go outside (where I use mine) or in some sort of outhouse or shed. It's not perfect by any means but a good compromise between having a house full of smoke or spending £1500 on a more professional unit. So why isn't it perfect? Firstly the “cold" smoking option isn’t cold enough – if you think you're going to churn out sides of smoked salmon every week, you'll be disappointed. In fact, putting any food above the heater/woodchip holder and setting the unit to cold smoke will result in that item being cooked or even burnt, depending upon how long they are left in. I have found that cold smoked items need about 25% less cooking time than their unsmoked equivalent (e.g. sausages). Hot and combined smoking seems to work very well producing results that are delicious. So far Salmon and Duck have been eaten with gusto. The unit could be improved. The wire rack is a bit Heath Robinson – the wire spacing is far too wide to support a lot of raw foods. However, at the price it’s a bargain, hence 4/5, even though the cold smoking option is limited.
Electric Smoker
17 March 2019 by: LinWe were really impressed with this smoker, really easy to use and smokes things faster than I expected.
Digital electric smoker
14 November 2018 by: Martin AthertonExcellent product. It is well made and easy to use. I have just smoked some trout which I had caught and filleted. A little smoke does leak out around the lid seal but this is in no way problematical and probably no more than one would get from a candle. The trick seems to be to make sure the lid is seated properly in the first place. It was easy to clean afterwards. The smoked trout by the way was delicious and very succulent, the smoker having kept in all the moisture. I am looking forward to experimenting with other foods and various types of wood chips.
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