Cold smoke adapter for smoked fish, cheeses and durable sausages. For Bradley smokers, but you can connect to your own smokehouse. For smoking at 35 - 40 ° C. Simple installation.
A cold smoke adapter for Bradley Cold Smokers. The smoke is at a temperature of 35-40°C, which is excellent especially for smoking fish, cheese and dry salami. The combustion is transferred to this device, and only cold smoke gets into the cabinet. You can simply connect the adapter to a smokehouse using a flexible expandable aluminium tube. It can be used for Bradley smokers, but with the use of a separate smoke generator, you can use it for your own smokehouse as well. Everything is easy to install.
Key features
Smoked fish, cheese and dry salami
For the Bradley smokehouse, but you can also connect it to your own smokehouse
For smoking at 35-40°C
Simple installation
Grakka France SARL, 368 Lengerais, 35420 Louvigné-du-Désert, France, [email protected], +44 (0) 1803 712712, https://www.grakka.com/
Note:
Specifications can be changed without notice. Images are for illustrative purposes only.
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