Smokers
Smokehouses
UTEHO smokehouses are convenient and durable equipment for aromatic hot smoking at home, in the country house, or in a workshop. All models are made of food-grade stainless steel, heat up evenly, retain temperature well, and are suitable for fish, lard, poultry, sausages, meat, and vegetables.
The design is thought out down to the smallest details: a tight-fitting lid, removable drip trays for fat, convenient smoking racks, and sturdy handles. Thanks to high-quality welding, the body does not deform even with regular use at high temperatures.
UTEHO also produces equipment that helps prepare products for smoking. For example, for marinating and improving the structure of meat, it is convenient to use meat massagers — with their help, spices penetrate the product faster, and the finished flavor becomes rich and uniform.
Buy quality smokehouses
UTEHO offers several popular models of hot smoking smokehouses:
| Model | Price |
|---|---|
| Hot smoking smokehouse without water seal | 5000 UAH |
| Hot smoking smokehouse with water seal | 5500 UAH |
| Smoking mesh, wavy | According to order |
| Smoking mesh, flat | 450 UAH |
| Smoking meshes made to order | According to order |
Smokehouses are supplied in a complete set: body, lid, drip tray for fat, and a set of racks. If desired, you can order meshes of any size — they are made of stainless steel and are suitable for any products, from fish to small sausages.
Aromatic smoking at home: smokehouses from Uteho for different products
Smoking is one of the easiest ways to give products a rich flavor without complicated preparation. UTEHO smokehouses operate on the principle of hot smoking and allow you to cook:
- fish — from delicate (trout, mackerel) to denser in structure (crucian carp, carp);
- meat — brisket, ribs, pork, chicken drumsticks;
- lard and bacon;
- poultry — duck, chicken, turkey;
- homemade sausages;
- vegetables and mushrooms.
The stainless steel body ensures a clean taste without foreign impurities — the material does not react with fat and smoke, is easy to clean, and withstands prolonged heating.
Types of smokehouses and temperature modes for different products
UTEHO produces two main types of hot smoking smokehouses:
- Without water seal — a classic option, suitable for all types of products.
- With water seal — provides better tightness, reduces the amount of smoke, and speeds up heating.
Temperature modes for different products:
| Product | Temperature in the smokehouse | Cooking time | Internal temperature (doneness) |
|---|---|---|---|
| Fish (medium) | 80-90 °C | 40-60 min | 60-63 °C |
| Chicken (whole) | 100-110 °C | 1.5-2.5 hours | 74-75 °C |
| Chicken (parts) | 100-110 °C | 60-90 minutes | 74-75 °C |
| Lard, brisket | 85-95 °C | 1.5-2 hours | 65-70 °C |
| Homemade sausages | 80-85 °C | 1-1.5 hours | 68-72 °C |
| Pork (whole piece) | 105-115 °C | 3-5 hours | 72-75 °C |
| Beef | 110-120 °C | 3-6 hours | 65-75 °C |
Using the correct smoking rack ensures even smoke distribution and makes the finished product dense but juicy.
How to smoke fish, meat, and sausages in a smokehouse?
Proper preparation affects the final result just as much as temperature:
- The product is marinated or rubbed with spices (for meat, preliminary processing in a massager helps greatly).
- Alder, apple, or pear wood chips are placed in the chip container.
- The products are placed on the rack in a single layer, without touching each other.
- The smokehouse is heated to the required temperature and maintained throughout the entire cycle.
- The finished product is removed after slight cooling — this way the structure remains dense and the surface is not damaged.
UTEHO smokehouses allow you to regulate the intensity of smoking: reduce smoke, increase heating speed, or preserve a softer texture.
UTEHO smokehouses are simple, reliable, and durable equipment for home and country smoking.
Choose a smokehouse for your tasks — and enjoy a stable taste and aroma of real hot smoking.