dragON Larch E21 200 L Smokehouse - larch wood, with electric heating module and controller

Made of larch wood, the dragON Larch E21 outdoor electric smoker with the dragON Jet 1 smoke generator is a universal, high-quality set designed for smoking, drying, heating, or finishing/browning meat products, fish, and cheeses.

With this modern smoker featuring a spacious, tall wooden chamber, you can prepare excellent hams, sausages, trout, salmon, and homemade cheeses. You will give them a unique aroma and flavor. The set ensures ease of use and excellent culinary results. Just plug in the smoker, set the temperature and smoking time on the display, and start the smoke generator.

• Cold and hot smoking - a professional smoker, ideal for all options: cold, warm, and hot smoking, as well as for finishing and drying thanks to the built-in convection (fan). Operating range of the heating element from +1⁰C to +90°C.
• High-quality external controller with timer - allows you to precisely adjust the chamber temperature and monitor it on the display. On the control panel you can choose continuous or timed operation of the heating element (up to 4 hours) using the timer.
• Smoking chamber made of premium larch wood - the properties of larch give your smoker exceptional durability and strength, resistance to weather, insects, and fungi, as well as excellent insulating properties and an attractive appearance.
• Innovative electric dragON Jet 1 smoke generator (Browin patent) - ensures optimal distribution of smoke within the chamber.
• All-in-one, high-quality set - smoking chamber made of selected, sanded wood, opening roof, stable metal frame, chimney, grate, bars and hooks, smoke generator with electric pump, and wood chips.
• Efficient heating element with convection - this smoker stands out with a design solution that ensures even temperature distribution throughout the chamber and effectively protects the heating element from heavy soiling.
• Large capacity and tall chamber - a capacity of 200 L allows you to smoke 15-25 kg of product with ease, and the chamber height of 100 cm (without the roof) is ideal for smoking long sausages and long fish.

This is our response for those looking to combine the advantages of a traditional wooden smoker with the versatility of a modern electric smoker. Our customers’ needs and our specialists’ experience are embodied in this innovative Browin product.

The power of the dragon in a new form - using noble larch wood! This material, thanks to its high resin content, which acts as a natural preservative, is resistant to moisture and changing weather conditions, as well as insects and fungi. It is worth noting that larch wood has very good insulating properties. This means that larch significantly retains heat, which in turn makes it easier to maintain a stable temperature inside the smoker and ensures a more even smoking process. A larch smoker is also solid and resistant to mechanical damage. You will appreciate the remarkable durability of larch wood especially during intensive, long-term use of the device. Thus, by choosing a larch smoker, you invest in excellent quality and durability. In addition, your smoker will look very elegant - larch has a warm, attractive color, from light yellow to reddish-brown, with visible grain and wood texture.

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 mounted on the rear wall of the chamber and ensures that, in all conditions, the temperature spreads evenly throughout the entire chamber. In addition, the heating element itself does not become as heavily soiled with drippings from smoked products as in smokers from other manufacturers. Convection speeds up the smoking process, ensuring 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 professional smoking.

The high-quality external controller with timer will let you precisely set the temperature inside the chamber and monitor it on the display. On the control panel you can choose continuous operation of the heating element or timed operation with the timer, so the smoker will switch off after the set time has elapsed. You can set the timer for up to 4 hours.

We have installed a probe in the smoking chamber, thanks to which the controller maintains the set temperature inside the chamber throughout the smoking period, without the need for constant temperature control or changing the heating element power during the process.

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

With a 200 L chamber at your disposal, you will easily smoke 15-25 kg of product. Due to the considerable chamber height (100 cm without the roof), the smoker is perfect for smoking both long sausages and long fish.

The advantages of this smoker include its robust construction, which uses selected, sanded, natural wood. The smoking chamber is made of larch boards. The opening roof is mounted on hinges, which makes it much easier to place the load inside the smoker. Access to the smoker both through the door and through the roof is a very practical and convenient solution. The chamber structure is reinforced with thick crossbars. The smoker door is mounted on sturdy powder-coated hinges.

The wooden smoking chamber will fit perfectly into the covered space of a home terrace or a garden shelter.

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 or squat.

The source of smoke in the smoker is a unique-on-the-market smoke generator with an innovative, patented design, equipped with an efficient electric pump. It provides optimal distribution of smoke in the smoker. The pump with adjustable smoke flow rate is positioned on the base so that its vibrations are transferred to the cylinder. This prevents the wood chips from bridging during combustion. A special adapter allows easy and quick connection of the smoke generator to the smoker.

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

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

Included in the set:

Smoking chamber

- with installed controller and timer

- with roof and chimney (self-assembly)

• external dimensions of the wooden smoking chamber: 50 x 50 x 100 cm (without the roof)
• dimensions of the roof with chimney: 53 x 58 x 28.5 cm
• larch boards approx. 2 cm thick

Equipment components:

• wooden bars for hanging products (6 pcs.)
• S-type smoking hooks (5 pcs.)

Assembly components:

• roof battens (4 pcs.)
• set of screws for mounting the chimney and roof trim (16 pcs.)
• roof hinges (2 pcs.)
• set of screws for mounting the hinges (10 pcs.)

Base for the smoking chamber: steel, 50 x 50 x 40 cm

dragON Jet 1 smoke generator with adapter, pump and tubing

Smoking wood chips (in the smoke generator packaging)

Power cord

Manuals:

• for the smoker
• for the smoke generator with pump

Heating element power: 1500 W

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 25°C and lasts from several hours to 14 days. Depending on the needs, an appropriate smoke density is used. Usually its flow rate should be within 6-15 m per minute. This method is used mainly for products that are to be stored for a long time or matured, because the smoke penetrates the product deeply and preserves it slowly. Products subjected to this method dry evenly, and the effect is excellent also for long-term maturation. 

Warm/hot smoking

This involves exposing the product to smoke at a temperature above 25°C. Two accepted upper temperature limits are distinguished here - smoking up to approx. 45°C is called warm smoking, and up to 60°C hot smoking. In the case of hot smoking, products can be browned/finished in the smoker itself by raising the temperature in the smoking chamber even to 80-90°C. 

For finishing/browning you can disconnect the smoke generator and act on the product with temperature only.

Regardless of the type of smoking you choose, remember that this is a 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 them from becoming sour.