Stovema small cold smoking oven

Stovema's cold smoking oven is intended for smoking fish, meat and poultry. Suitable for use in the backyard, summer cottage, tourist farm, country home, etc. The cold smoking oven has two chambers, both can be closed with a door. The bottom side of the hearth is intended for heating, which ensures the temperature and smoke necessary for smoking. The upper side is the smoking area, where four stainless steel cooking grates and stove stones are located, which ensure a constant temperature maintenance in the smoking oven, and above/on top of the stove stones there is a grease pan, which prevents fat from dripping onto the stove and igniting when smoking.

There is one 8mm round steel stick for hanging products on the ceiling of the cooking space. The working temperature of the Stovema cold smoking oven is from 50 degrees upwards (depending on the skills of the smoker and of course the amount of fuel). One side of the cold smoking oven (above the hearth, on top of the grate) must be filled with stove stones (about 30kg), which accumulate energy, thus keeping the temperature of the oven low and even. The smoking oven also has a mechanical temperature gauge from 0 to 220 degrees.

Only wood species intended for that purpose may be used for heating!

The working temperature of the Stovema cold smoking oven is 50 degrees and up (not more than 70 degrees)!
The inner and outer walls of the smoking ovens are made of 3mm steel plate, the bottom and roof of the hearth are made of 4mm steel plate, and the doors, grease pan and chimney cap are made of 2mm steel plate. On the outside, the cold smoking ovens are finished with paint resistant to high temperatures.

General information
Outer dimensions of the oven 120x45x45cm (H/W/D)
Cooking space dimensions 37x38x41cm (H/W/D)
Cooking grid dimensions 36.5x39cm (4pcs) (L/S)
The gap between the grates is 6 cm
Package dimensions 120 × 45 × 45 cm (l/w/h)
Weight 86 kg (kilogram)