Equipex FM-3 Countertop Smoker
Smoke is produced by the slow burning of beech wood sawdust and then gets cooled in the smoke oven to provide even smoking. Use natural sawdust, preferably beech wood, to smoke your fish (salmon, trout, eel, herring, etc.), shellfish (lobster, crawfish, mussels, etc.), meat (duck breasts, filet mignon, etc.), delicatessen (sausage, bacon, ham, etc.), vegetables and cheese at a very cost-effective price!
***The unit comes with one bag of oak sawdust.
You can smoke fish, poultry, meat or cheese by first preparing the food with your desired seasoning and spices. Then place the food onto the rack and close the cover. The scented sawdust is placed in the smoke chest, with the low wattage element activated. The amount of time the food remains in the smoker will determine the extent of the flavor.