The hot smoke smoking chamber is meant for fish-, meat- and poultry meat heating. The chamber is also suitable for a cottage, private home garden, or for a country home. The smoking chamber design is double layered (sides and back) where’s the circulating heated smoke is kept at a consistent steady temperature.
The double layers help avoiding the condensation water from accumulating, if the outside temperature happens to be low. The smoking chamber has two chambers which are both sealable. The bottom part of the chamber is meant for heating, where’s the necessary temperature for the smoking process is being maintained. The upper part is the smoking space where the trays are, and also the grease pan which help avoiding the grease from dripping on to the chamber sealing and setting it on fire. Furthermore there are hanger parts in the chamber upper part where it is possible to place the suitable fish or meat bars (previously removing the grill nets). The grill construction is designed to maintain the right smoke purity to not ruin the prepared food, even in the case of having the wrong type of fire wood in the heating chamber (as a example, conifer).
The GSS-200 smoking chamber chimney comes with a damper and which can be removed (for example it is possible to put the smoking chamber under a awning removed (for example it is possible to put the smoking chamber under a awning and lead the smoke pipe through the roof).
Smoking chamber equipped with a thermometer is made of the following metal thickness: the bottom of the smoking chamber is 3 mm, both of the smoking chambers are 2 mm, cover 1.5 mm.
Weight: GSS-200 is 100 kg.