GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000
GrillSymbol BBQ Smoker Q 1000

GrillSymbol BBQ Smoker Q 1000

£990.00

1000 in stock

Free shipping on orders £100 or more

An smoker for a true fan, a caterer or for participating at a barbequing competition. Developed with a great degree of detail and with all the supplements that an expert considers necessary. Preserves a very stabile level of temperature and humidity. Easy to use and maintain. Wood as the initial heating material at barbequing always guarantees a good and natural flavour. The smoker can also be used as a coal grill.

What can be cooked in Q-series smokers?

You just have to use your fantasy about what to cook in the smoker. Though, classical barbeque dishes are ribs, fillet pieces, shanks, whole animal and bird carcasses and fish. Barbequed fish is gaining popularity and the reason is simple: the result is a lot juicier than when smoked in a classical smoker. Flake, bream, bass, trout and salmon – all fish that taste very good when smoked are even better when barbequed! While cooking meat in a BBQ smoker is quite a long process, then cooking fish takes 20-30 minutes on average.

In addition to BBQ, it is possible to grill in the Q-series smokers, for that purpose we have developed a special coal tub. The coal tub must me placed to the bottom of the smoke drawer, the fat tubs must be removed. The specific shape  and the perforation of the material of the coal tub guarantee a sufficient air circulation, as a result the coal stays “vivid”. The intensity of the air circulation can be regulated with the shutters that are at the ends of the chimneys and with the door of the heating compartment. It is possible to grill using grilling coal or grilling briquette. Grilling coal can be “produced” before grilling in the heating compartment by burning firewood, as a result of this the coal is generated.

What kind of flavour does the food have that is cooked in a BBQ smoker? A barbequed food is juicy, natural and has a smoky flavour. The intensity of the smoky flavour depends on several factors: levels of temperature and humidity in the smoker, the raw material of the cooked food, giving extra smoke, the firewood used for heating and the duration of cooking.

Which restaurants and catering service providers do use our Q-series smokers?

The BBQ delicacies offered in the menus of Tallink Conference & Spa Hotel, Piisonifarm , Enn Tobreluts, Toiduakadeemia, Stok Barbeque, Leib, Resto ja Aed, Peppersack are cooked in the Q-series smokers.

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SKU: Q-1000 Category:

Product Description

 

General technical data of the smoker:

 

  • The smoker is made of 3 mm steel, the total weight is 100 kg.
  • The cooking compartment and heating compartment can be separated from each other – easier to transport.
  • The smoker has wheels on which the smoker can be transported on a firm surface.
  • The chimneys can be removed.
  • The smoker is painted with heat-resistant paint (up to +400 C).

 

 The data of the cooking heather:

  • Size of the cooking heather 100 x 50 cm.
  • There are two cooking grates on different levels in the cooking heather, their dimensions: 100 x 50 cm and 100 x 35 cm.
  • Material: stainless steel (2 grates enable to cook fish or ribs on two levels).
  • The two chimneys of the smoker guarantee an even distribution of the heat.
  • Access to the smoke drawer is from the side which is simple and comfortable.
  • There are two fat tubs in the smoker – makes the cleaning easier.
  • There are shutters in the upper end of the chimneys that can be used to regulate the temperature in the smoker.
  • The smoker has an outer thermometer (scale 0-120 C).

 

The data of the heating heather:

  • Depth of the heating heather 48 cm, a cast iron grate for the bottom.
  • There is a 20 x 20 cm cooking stove plaque on the front part of the heating heather where mop-sauces can be reheated.
  • The door can be fixed in two positions – a good opportunity to regulate temperature.

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