dragON Wood 60E 115 L wooden smoker with electric heating module and controller

The DragON Wood 60 E outdoor electric smoker with the dragON Jet 1 smoke generator is a universal, high-quality set designed for smoking, drying, heating or baking/finishing meat products, fish and cheeses.

With this modern smoker with a spacious wooden chamber, you can easily prepare, among others, excellent hams, sausages, trout, salmon and homemade cheeses. You will give them a unique aroma and taste. The set ensures convenient use and excellent culinary results. Simply connect the smoker, set the temperature and smoking time on the display, and start the smoke generator.

• Hot and cold smoking - a professional smoker, ideal for all options: cold, warm and hot smoking, as well as for baking/finishing and drying thanks to the built-in convection (fan). Heater operating range from +1⁰C to +90°C.
• High-quality external controller with timer - allows you to precisely regulate the temperature inside the chamber and monitor it on the display. On the control panel you can choose continuous or timed heater operation (up to 4 hours) using the timer.
• Innovative electric dragON Jet 1 smoke generator (Browin patent) - ensures optimal distribution of smoke inside the chamber.
• All-in-one, high-quality set - smoking chamber made of selected, sanded spruce wood, hinged top, stable metal frame, chimney, rack, beams and hooks, smoke generator with electric pump and wood chips.
• Efficient heating element with convection - among other things, this smoker stands out from other manufacturers’ offerings with a design solution that ensures even temperature distribution throughout the entire chamber and effectively protects the heater against heavy soiling.
• Large capacity - a capacity of 115 L allows you to smoke 10–15 kg of load with no problem.

Control panel:

• set and monitor the temperature
• program and check the smoking time
• manage the convection
• enjoy convenient, simple operation

Here is our answer to the expectations of those who are looking for a combination of the advantages of a traditional wooden smoker with the possibilities of a universal and modern electric smoker. Our Customers’ needs and the experience of our specialists are reflected in this innovative Browin product. Dragon power in a new guise!

Complete set - everything you need:

The components of this modular set include, among others, a wooden chamber made of Scandinavian spruce, a steel base, beams, hooks and smoking chips. The smoke generator with pump and the control panel and heating module together with the thermal and thermocouple module are intended for self-assembly by the User.

The smoker is ready to operate immediately after assembly!

The robust design ensures durability for years.

Note: do not connect any other devices to the controller socket intended for connecting the pump!

With this set, smoking is child’s play, and at the same time you can enjoy fully professional results!

The smoker is equipped with an efficient heating element with convection. It is placed on the rear wall of the chamber and ensures that, under all conditions, the temperature spreads evenly throughout the entire chamber. In addition, the heating element itself does not get as heavily soiled with exudate from smoked products as is the case in smokers from other manufacturers. Convection speeds up the smoking process and ensures that smoke reaches even hard-to-access, tightly arranged products. It also allows you to quickly and efficiently dry meats, sausages and fish, which is very important in the professional smoking process.

A high-quality external controller with a timer will allow you to precisely regulate the temperature inside the chamber and monitor it on the display. On the control panel you can choose continuous heater operation or use the timer, causing the smoker to switch off after the set time. You can set the timer for up to 4 hours.

We installed a probe in the smoking chamber, thanks to which the controller maintains the set temperature inside the chamber throughout the entire smoking period, without the need for constant temperature monitoring and power adjustment of the heating element during the smoking process.

With a chamber capacity of 115 L, you will easily smoke 10–15 kg of load.

Advantages of this smoker also include its robust design, which uses selected, sanded, natural wood. The smoking chamber is made of spruce boards. The hinged top is mounted on hinges, which makes it very easy to place the load inside the smoker. Access to the smoker through both the door and the top is very practical and convenient. The chamber structure is reinforced with thick crossbars. The smoker door is mounted on solid powder-coated hinges.

The wooden smoking chamber will fit perfectly into a home, sheltered terrace space or a garden shed.

A metal base with legs has been matched to the chamber - thanks to this, access to the smoking chamber is at an optimal height. This is very convenient; there is no need to bend over or squat.

The source of smoke is a market-unique smoke generator with an innovative, patented design and an efficient electric pump. It provides optimal distribution of smoke. The pump with adjustable smoke flow rate is positioned on the base so that it transfers its vibrations to the cylinder. Thanks to this, the chips do not bridge during combustion. A special adapter allows for easy and quick connection of the smoke generator to the smoker.

The smoke generator holds approx. 450 g of chips. This amount provides about 3–4 hours of operation (depending on the air flow setting with the pump regulator) without the need to add chips. This generator enables cold smoking without the need to purchase and install additional structural elements!

Convection speeds up the smoking process, ensures that smoke reaches even hard-to-access, tightly arranged products, and allows you to quickly and efficiently dry meats, sausages and fish, which is very important for correct smoking.

Before assembling the smoker and modules, read the manuals and follow the recommendations contained therein, including those regarding safe use. 

You can also use the smoker without connecting power, using the smoking chamber, for example, for maturing cured meats.

Set components:

• wooden smoking chamber with top, chimney and top slats,
• steel base with legs,
• PID controller module, powder-coated steel side box, main cable connecting to the heating module
• heating module - heating element with fan, powder-coated steel rear box, power cable
• thermal and thermocouple module
• dragON Jet 1 smoke generator (BROWIN patent) - with a pump with adjustable smoke flow rate, mounting elements - screws, hinges, cable clips
• beams for hanging products (3 pcs.)
• smoking hooks (5 pcs.)
• smoking wood chips (1 pack)
• assembly and user instructions

Smoker capacity: 115 L, chamber height: 60 cm, load: 10–15 kg.

Heater power 1500W

Before first use, the smoker should be impregnated from the outside – we recommend using 100% linseed oil or 100% tung oil to protect the wood and increase its durability.

Practical tips:

Cold smoking

It usually takes place at temperatures up to +25⁰C and lasts from several hours to 14 days. Depending on your needs, use the appropriate smoke density. Typically, its flow rate should be in the range of 6–15 m per minute. This smoking method is used mainly for products that are to be stored for a long time or to mature, as the smoke penetrates the product deeply and preserves it slowly. Products processed by this method dry evenly, and the effect is excellent also with long-term maturation. 

Warm/hot smoking

This is the exposure of the product to smoke at a temperature above +25⁰C. Two commonly accepted upper temperature limits can be mentioned here – smoking up to approx. +45⁰C is called warm smoking, and up to +60⁰C hot smoking. In the case of hot smoking, products can be baked/finished in the smoker itself by raising the temperature in the smoking chamber even to +80–90⁰C. 

For baking/finishing you can disconnect the smoke generator and expose the product to temperature only.

Regardless of the type of smoking you choose, remember that it is the final process, and the basis is proper preparation of the products for smoking and very good drying before smoking (or additional drying in the smoker), which has a very positive effect on the quality of the smoked products and prevents their acidification.