Smoking

Fish basket 34x25 cm Peetz stainless steel

for frying and baking 50g

for grilling 50g

​The Herring and Mackerel Fish Seasoning 100g is ideal for seasoning fatty fish.It's perfect for herring, mackerel, and similar species.The seasoning blend is perfectly balanced.It enhances the natural flavor of the fish without overpowering it.Ideal for frying, grilling, or smoking.Simply season the fish inside and out, or mix with a little oil and rub in.Also suitable for marinades.Especially convenient in the 100g pack for home or outdoor cooking.The blend provides an aromatic note and a beautiful seasoned crust during cooking.Specifically for herring and mackerelIdeal for grilling, frying, and smokingEasy to useBalanced seasoning blend100g packFor full flavor and the best results in your kitchen or smoker.

120 species in over 350 brilliant live illustrationsThis unique identification guide presents around 120 native, immigrant, and introduced species from streams, rivers, and lakes.Experienced author and nature photographer Wolfgang Hauer combines in-depth expertise with impressive image quality, enabling reliable and quick species identification.In addition to precise short descriptions, the detailed photos are particularly impressive, revealing even subtle distinguishing features. The work is supplemented by fascinating information on biology, habitat, environmental requirements, endangerment, and significance for angling.An indispensable companion for nature lovers, anglers, biologists, and aquatic ecologists.Details:ISBN: 978-3-7020-1897-9244 pages364 color illustrationsHardcover

Rustproof, for deboning fish and removing quill residue from poultry. Technical data: total length 13.0 cm, weight 48 g

Flat grate 34x25 cm Peetz stainless steel

​The flat grill rack provides a stable base for your smoker or grill.Measuring 43 x 26 cm, it offers ample space for fish, meat, or sausages.Made of chrome-nickel steel, the rack is rustproof and durable.The material is heat-resistant and retains its shape even with regular use.Ideal for use in a smoker or grill.The flat design makes the rack easy to insert and remove.The open structure ensures that heat and smoke circulate evenly, resulting in clean and consistent results.After use, the rack is easy to clean, saving time and simplifying maintenance.43 x 26 cmMade of chrome-nickel steelRustproof and heat-resistantEven heat and smoke distributionEasy to cleanPractical accessory for reliable smoking or grilling.

1m long 0.4mm thickness, smoki

with safety valveRated power 8 kWExternal 200 mmTotal length 500 mmHeight 70 mm

For the above smoking ovens, 2500W, adjustable, operation with propane gas, hose length 1.5 m.

1.5 m with union nut 2 x R 1/4?LH.

Grease collecting tray SMOKI V2A stainless steel, weight 0.5 kg, dimensions width 34.5cm x depth 24.5cm x height 2cm

​The 34 x 50 cm grease drip tray made of aluminized steel sheet ensures cleanliness in your smoker or grill.It reliably catches dripping fat and protects the combustion chamber.With its generous size of 34 x 50 cm, it offers ample collection area.Ideally placed under fish, meat, or sausages.This prevents messes and makes cleaning easier.The aluminized steel sheet is heat-resistant and robust.It withstands high temperatures and retains its shape.It is also durable and resistant to corrosion.The tray is easy to insert and remove.It can be quickly cleaned after use.This saves time in your daily work.Your advantages:34 x 50 cm sizeMade of aluminized steel sheetHeat-resistant and stableProtects the oven from grease depositsEasy to cleanPractical accessory for clean and safe smoking or grilling.

Nothing is cozier than a campfire, whether on a hike, in the alpine hut or in your own garden. But this book proves that you can prepare much more than just sausages or baked potatoes over an open fire. The different cooking methods provide unusual culinary delights and are explained in detail and with rich illustrations by Carsten Bothe. With the detailed instructions and numerous recipes, nothing stands in the way of the cooking on an open fire experience! Whether it's a grilled cutlet, suckling pig on a spit, soup from a goulash kettle or nuts roasted directly in the embers - the preparation Cooking food with the help of an open fire not only provides distinctive culinary delights, but also provides fun in a convivial atmosphere.From the contents: Designing a campfire for cooking, necessary equipment, various methods< /li> Roasting in the hot ashes, grilling over the embers Earth oven, Dutch oven Roasting on a spit and roasting on a rope< li> Baking on the campfire Cooking in a cauldron: from soup to hot drinks Asado grilling like the gauchos

Suitable for smoker Smoki with the basic dimensions 39x33cm. To be placed on the side brackets to hang hooks on the poles. Length 340 +- 1mm, angled, material: 1.4301 V2A

Charcoal drawer with V2A stainless steel panel for Smoki smoker. The basic box is folded from the full sheet metal so that it does not warp so much under heat. The material is made of black sheet metal and is approx. 2 mm thick. A front panel with an air inlet is riveted to the front. The cover is made of V2A stainless steel. Weight 1.5kg.

Soaking time 10-12 hours, no further seasoning required, sufficient for 10l of water, 700g content.

Chrome plated with lock nut. Weight: 0.1kg

Quality of the highest quality, aroma-protected packaging. High-quality raw materials are the basis for first-class product quality.0.5 kg, 6 g/kg sausage mass. Typical basic seasoning with pepper, ginger and coriander.

​The pressure gauge for smokers provides reliable monitoring of the internal pressure.It ensures a safe and consistent smoking process.Monitoring is especially important in larger smokers.This allows you to immediately see if the pressure is within the desired range.This contributes to consistent results.The display is easy to read. You can see the value at a glance.The pressure gauge is robustly constructed and suitable for continuous use in the smoker.It is mounted to the designated connection.Ideal for retrofitting or replacing an existing pressure gauge.

​Smoked Salt with Curry and Natural SpicesThis smoked salt blend is ideal for brining fish before smoking.The blend is sufficient for 10 liters of water.The fish is brined for 10 to 12 hours.During this time, the fish absorbs the salt and spices evenly.This gives the fish a savory flavor and the right amount of salt for subsequent smoking.The blend is suitable for both saltwater and freshwater fish, such as trout, char, or carp.The recipe contains natural spices, curry, and salt.This creates a pleasant, slightly spicy aroma that complements the smoky flavor.A practical spice blend for anyone who wants to brine and smoke fish.Contents: 700 g