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Town's Smokehouses blend Asian and Western techniques to produce juicy, lean barbecue and smoked products. Water in the drip pan prevents shrinkage. Dripping fat creates smoke and flavor. Smokehouses handle a wide variety of applications: smoked fish, meat, sausage, cheese, and jerky plus barbecue of any type
Suspend ribs or tenderloin from skewers on two cooking levels. Using optional BBQ utensils, fowl and suckling pig can be hung and barbecued. Fish or roasts can be placed on optional racks. Use the Wood chip Box to "cold smoke." MasteRRange® Smokehouses barbecue quickly while producing a “slow cooked” flavor.
Fill the optional Wood chip Box and insert into the smokehouse. Heat of the burners brings the wood to smoldering temperature. Turn off burners and the process will continue as the smokehouse cools.
Units are insulated double wall construction with standard galvanized or optional stainless front and sides exterior. Heat is from multiple gas burners with 150º-550º thermostatic control. Interior is corrosion resistant aluminized steel. Legs are epoxy coated or optional stainless. Casters available. Safety pilot system, six skewers, safety grate, water pan and User's Guide with recipes included.
Make juicy barbecued ribs in an hour with a 12 hour taste. Cleanup is simple. Optional roasting utensils increase smoker capability.
- Town Food SM30 - 30"(W) barbecue smoker
- Optional Left (RE10021L)-or Right (RE10021R) door hinging
- 30" Width
- 60,000 BTU's
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