About This

• [5 Smoking Racks] The Vertical BBQ Smoker comes standard with 5 smoking racks. Its internal depth can reach 17"(43cm), and the distance between the racks can be up to 3.54"(9cm) — even when each layer is full of meat, the smoking effect remains unaffected, making it easy to handle large quantities of meat at once.
• [35-120℃ Wide Temp Range] This commercial meat smoker can withstand temperatures of 35-120℃ (95-248℉). The low-temperature orifice plate allows wood chips to burn between 35-50℃ (95-122℉). Please note that if the temperature exceeds 70℃ (158℉), remove the low-temperature orifice plate before use to prevent damage to the heating tube.
• [Side Wood Chip Loader Design] A wood chip loading device is designed on the side, allowing wood chips to be added without opening the door. This enables continuous heating for a better smoking effect. Please note that if wood chips are difficult to burn during smoking, it is recommended to appropriately raise the temperature or switch to smaller wood chips.
• [Double-Layer Thermal Insulation] The entire smoker features a double-layer insulation design that significantly reduces the heat loss rate. A thermometer is equipped on the smoker to display the internal temperature in real time, enabling more accurate control — which greatly improves food quality and the smoking success rate.
• [Wide Application] The smoking oven has the features of multi-layer smoking and double layer of thermal insulation, integrating the functions of steaming, drying, smoking and coloring, which is suitable for making bacon, sausage, smoked beef, smoked pork and so on, widely used in restaurants and other places.