dragON Wood 100 E wooden electric smoker

The DragON Wood 100 E electric smoker for the backyard with dragON Jet 1 smoke generator is a versatile, high-quality kit intended for smoking, drying, heating or roasting meat, fish and cheese.

With this modern smoker and its spacious wooden chamber, you can prepare, among other things, excellent hams, sausages, trout, salmon or home-made cheeses yourself. You will provide them with a unique aroma and flavour. This kit ensures comfortable use and excellent cooking results. 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 - this professional smoker is ideal for all smoking options: cold, hot and warm, as well as for roasting and drying thanks to the built-in hot air circulation (fan).
• High-quality external controller with timer - will enable you to precisely adjust the temperature inside the chamber and monitor it on the display. On the control panel, you can select the heater operation mode - either continuous or timed (up to 4 hours) using the minute timer.
• Innovative dragON Jet 1 electrical smoke generator (patented by Browin) – ensures optimal aromatic smoke distribution.
• Everything within a single high-quality compact set - smoking chamber made of carefully selected polished spruce wood, openable roof, stable metal rack, chimney, grate, beams and hooks, smoke generator with electric pump and wood chips.
• Efficient heating with hot air circulation - this smoker stands out from the range of products offered by other manufacturers due to its design, which ensures that the temperature is distributed evenly throughout the chamber and effectively protects the heater from heavy contamination.
• High capacity and high chamber - the 200 L capacity gives you the ability to smoke a 15-25 kg of input products without any problems, and the chamber height of 100 cm (without canopy) is ideal for smoking long sausages and long fishes.

Here is our answer to those people who are looking for a combination of the advantages of a traditional wooden smoker with the possibilities offered by a versatile and modern electric smoker. The needs of our customers and the experience of our specialists are reflected in this innovative Browin product. The power of the dragon in a new edition!

With this kit, smoking is child's play, and you can enjoy getting fully professional results!

The smoker is equipped with an efficient heater with hot air circulation. It is located on the rear wall of the chamber and ensures that the temperature is evenly distributed throughout the chamber under any conditions. In addition, the heater itself does not become as heavily contaminated with plasma from smoked products as is the case with smokers from other manufacturers. The hot air circulation speeds up the smoking process and ensures that the smoke reaches perfectly even the hard-to-reach, tightly spaced products that are being smoked. It also allows meats, sausages and fish to dry quickly and efficiently, which is very important for professional smoking.

High-quality external controller with timer - will enable you to precisely adjust the temperature inside the chamber and monitor it on the display. On the control panel, the heater can be selected to run continuously or with a timer, so that the smoker switches off after the set time has elapsed. You can set the minute timer for up to 4 hours.

We have installed a probe in the smoker chamber so that the controller maintains the set temperature inside the chamber for the entire smoking period, without the need to constantly monitor the temperature and change the heater power during the smoking process.

With a 200 L chamber at your disposal, you can easily smoke a 15-25 kg load of input products. Due to the considerable height of the chamber (100 cm without canopy), the smokehouse is ideal for smoking both long sausages and long fishes.

The strengths of this smoker include its robust structure, which employs carefully selected, polished, natural wood. The smoking chamber is made of spruce wood boards. The opening roof is fixed on hinges, which makes it much easier to put the content into the smoker chamber. Being able to access the smoker either through the door or the roof is a very practical and convenient solution. The chamber structure is reinforced with thick crossbars. The door of the smoker if fixed on robust powder-coated hinges.

The wooden smoking chamber will fit in perfectly with the roofed space of a terrace or a backyard shed at your home.

A metal base with feet has been fitted to the chamber - this ensures that access to the smoking chamber is at the optimal height. It is very convenient, as there is no need to bend down or squat.

The source of the aromatic smoke is a smoke generator that is unique on the market and has an innovative patented design with a powerful electric pump for optimal smoke distribution. It ensure optimal distribution of the aromatic smoke. 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 hot air circulation speeds up the smoking process and ensures that the smoke reaches perfectly even the hard-to-reach, tightly spaced products that are being smoked. It also allows meats, sausages and fish to dry quickly and efficiently, which is very important for correct smoking.

The kit includes:

Smoking chamber

- with a controller and a timer installed

- with a roof and a chimney (to be installed by the user)

• external dimensions of the wooden smoking chamber: 50 x 50 x 100 cm (without roof)
• dimension of the roof with chimney: 53 x 58 x 28.5 cm
• spruce wood boards, about 2 cm thick

Equipment elements:

• wooden beams for hanging products for smoking (6 pcs)
• S-shaped hooks for smoking (5 pcs)

Elements for assembly:

• roof slats (4 pcs)
• set of screws for installing the chimney and roof slats (16 pcs)
• hinges for the roof (2 pcs)
• set of screws for installing hinges (10 pcs)

Smoking chamber base: made of steel, 50 x 50 x 40 cm

dragON Jet 1 smoke generator with an adapter, pump and hoses

Wood chips for smoking (inside the smoke generator packaging)

Power supply cable

Manuals:

• for the smoker
• for the smoke generator with pump

Heater power: 1500 W

Advice:

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.