The dragON modern, electric smoker with digital controller with dragON Jet 1 smoke generator and accessories is a versatile, high-quality kit ensuring comfortable operation and excellent culinary outcomes. All you have to do is plug in the smoker, set the temperature and smoking time on the display and start the smoke generator.

• Hot and cold smoking - the smoker is ideal for all smoking options: cold, hot and warm, as well as for roasting and drying. 
• Built-in controller with external digital control panel – easy and precise setting of the appropriate temperature and smoking time. 
• All included in one kit - a smoker with tall stack, grill, metal bars and hooks, smoke generator with electric pump, wood chips, and a sturdy carrying case.
• Quality that you will appreciate - the smoker design ensures good air-tightness and thermal insulation (thanks to double, internally lined walls) and features glazed doors with gasket and pressure adjustment.
• Innovative dragON Jet 1 electric smoke generator (Browin patent) - ensures optimal distribution of aromatic smoke.
• Additional outer fat tray - enables convenient drainage of excess fat from the drip tray out of the smoke chamber.

Here is a real hit! The dragON electric smoker is characterised by its high quality, modern structure and attractive design. Combined with the innovative dragON Jet 1 electric smoke generator (Browin patent), it will meet the expectations of every user. This practical set is ideal for both beginners and those already experienced in the art of smoking. It will work well for any smoking option – cold, hot or warm – as well as for roasting and drying. Smoked ham, cheese or cold smoked salmon – you can prepare these and other products characterised by unique aroma and flavour on your own!

Capacity of 65 L that enables smoking approx. 8 kg of content. Includes a grill, steel bars (4 pcs), S-shaped smoking hooks (5 pcs) and 2 packs of wood chips for smoking.

A high-quality digital controller enables precise control of the temperature inside the smoking chamber and setting the smoking time. Temperature range: 38-135°C, time adjustment: from 00:01 to 24:59 h.

Good thermal insulation aiming at eliminating excessive condensation in the smoke chamber. Double walls insulated on the inside. Ventilation stack (30 cm tall) with adjustable air supply that ensures improved smoke circulation and evacuation, as well as improved housing cleanliness during smoking.

Gasketed door with clamp closure for easy closing and airtightness. An additional advantage is that the door pressure can be adjusted by means of a special hinge located in the upper part of the smoker. A pane of glass in the chamber door allows a convenient view of the inside of the smoker and better control over the smoking process.

Adjustable feet facilitate stable positioning of the smoker on any surface.

The special design of the heater cover ensures that the temperature is evenly distributed within the chamber and also effectively protects the heater from becoming contaminated with drippings from the smoked products.

Two drip trays, including a practical outer tray - removable and easy to empty and clean. This tray is where excess fat is drained from the inner tray.

The smoke generator, which is unique on the market, has an innovative patented design with a powerful electric pump for optimum smoke distribution. The pump, characterised by adjustable smoke flow rate, is positioned on the base so that its vibrations are transmitted to the cylinder. This ensures that the wood chips do not get hung up while being burnt. A special adapter allows the smoke generator to be easily and quickly connected to the smoker.

The smoke generator holds approx. 450 g of wood chips. This amount provides approximately 3-4 hours of operation (depending on the airflow setting of the pump regulator) without having to add wood chips. This generator enables cold smoking without the need to purchase and install any additional structural components!

The tall stack (30 cm) is very easy to mount and dismount. It has a damper that allows adjusting the density and flow of the smoke. It provides the opportunity to create the perfect smoking conditions to suit your preferences.

You can store the smoker conveniently in the sturdy carrying case included.

It is a professional smoker that will last for years - we also offer additional accessories and spare parts.

Easy to assemble, easy to use – the smoker, smoke generator and pump all come with manuals. PLEASE NOTE! Read these instructions carefully and follow the recommendations for safe installation, use, cleaning and maintenance of these devices. 

Before the first smoking it is necessary to “fire” the smoker, i.e., to carry out smoking without food in the smoker chamber.

Parameters:

• Smoker dimensions (without the generator, stack and outer tray): 40x43x81 cm (depth x width x height) 
• Weight (without generator): 21 kg
• Power: 650 W 
• Voltage: 220-240 V / 60 Hz 
• Range of temperature: +38 up to +135⁰C
• Time adjustment: from 00:01 to 24:59 h
• Smoke generator pump power: 5 W
• Pump flow parameters: 2x3.5 L/min

Contents of the kit: 

• smoker 
• control panel of the controller
• ventilation stack with adjustable air supply 
• drip tray 
• rear drip tray 
• grill 
• steel bars (4 pcs)
• S-shaped hooks for smoking (5 pcs)
• wood chips for smoking (2 packs)
• carrying case 
• dragON Jet 1 smoke generator with an adapter, pump and hoses
• user manual

Advice - which smoking method to choose?

Smoking methods:

• cold smoking
• warm/hot smoking
• smoking with roasting (characteristic of BBQ).

Cold smoking: It usually takes place at a temperature up to 25⁰C and lasts from a few hours to 14 days. Depending on the needs, the appropriate smoke density is used. The speed of its flow should be usually within 6-15 m/min. This smoking method is mainly used for products that are supposed to be stored or matured for a long time, because the smoke penetrates deeply into the product and slowly preserves it. Smoked meats submitted to this processing method dry evenly. Cold smoking also gives a great effect with long-term maturation. 

Warm/hot smoking: It is the impact on the product with smoke above 25⁰C. There are two established upper temperature limits - smoking up to approx. 45⁰C is called warm smoking and up to 60⁰C hot smoking. In the case of hot smoking, the products can be roasted in the smokehouse itself, raising the temperature in the smoking chamber up to 80-90⁰C.

Smoking with roasting: In the case of roasting, the smoke generator can be disconnected and the product can be treated only with temperature.

Regardless of which type of smoking you choose, remember that this is the final process, and the basis is proper preparation of products for smoking and drying them very well before smoking (or drying them in the smokehouse as an option). This is a key stage that positively influences the quality of smoked meats and it prevents their acidification.