7-14 Days
Description
Smoky Beast is larger in capacity than the largest models of Kamado Ceramic Smokers (designated as XL, Big Joe / Pro Joe). The total area of two grates is 5865 cm2.
The BBQ-Smoker does not need to be stored inside or covered for winter as Cor-Ten and stainless steel can withstand any weather. Steel is also able to withstand temperature fluctuations – no need to fear for the smoker to break or crack.
Wishing to move your smoker from one place to another, borrow it to a friend or neighbour, it is very simple: the BBQ-smoker can even be transported in the cargo bed of a truck. The Smoker is not a delicate product that should be handled with extreme caution.
Many of our customers have a ceramic Kamado Grill or Pellet Grill, but also the Smoky Beast BBQ Smoker-Grill. They use the Beast when they want to prepare classic BBQ food with a natural smoky taste; or to prepare smoked ham and smoked fish. Firewood gives more smoky taste, grill briquette less but you can combine both.
BBQ-Smoker technical specifications:
Price includes: coal bath, module for grill briquette, three shelves.
- BBQ-Smoker is made of 3 mm Cor-Ten steel, it weighs 90 kg.
- The cooking space and the fireplace are separable, stacks are separable.
- BBQ-Smoker is not coloured.
- Unbreakable hinges (made of 5 mm stainless steel).
- Cooking space 70 x 50 cm.
- Two grates on different planes with following dimensions: 69×49 cm and 69×36 cm. Material is stainless steel.
- Capacity: two trays with ca 20 kg of culinary ribs can be fitted on the two grates simultaneously.
- Stacks on each side ensure the even distribution of heat.
- Water is added to the water bath through a special pipe and the smoker does not need to be opened for that.
- Grease drains out of the smoker along a drain and drips into a special drip bucket.
- From April 2025, the ash drawer and the grease, water and charcoal trays are made of stainless steel. You will no longer need to do rust treatment on the trays at the start of the grilling season!
- Both stacks have dampers at the top of them to regulate the temperature inside the smoker.
- The BBQ-smoker has an external thermometer (on a scale of 0-300 C).
- Depth of the fireplace is 48 cm, the bottom of it is a grate of cast iron.
- The front of the fireplace has a 20×20 cm cooktop for heating mop-sauces.
- The door can be locked in two positions – this offers a good way for regulating temperature.
- Door of the fireplace has a double wall and it is thus more heat-resistant.
NB! Cor-Ten steel products are delivered untreated. When brand new, COR-TEN® steel is gray in color like usual hot-rolled steel. You can find seasoning instructions on our website or you can scan directly from the product. Cor-Ten steel products can be stored outdoors all year round. Does not require storage.
James –
Compré una bestia hace unos 3 años. Las primeras pruebas no salieron bien porque la carne se oscureció. Después de consultar con el fabricante, me di cuenta de lo que había estado haciendo mal: usar madera ladrada y mantener las válvulas de las chimeneas casi cerradas. Ahora caliento el Smoker con madera descortezada y añado madera sin corteza cuando el horno está caliente. O uso briquetas de parrilla que es la forma más sencilla de cocinar
James –
Ich habe vor etwa 3 Jahren eine Bestie gekauft. Die ersten Tests liefen nicht gut, weil das Fleisch dunkel wurde. Nach Rücksprache mit dem Hersteller wurde mir klar, was ich falsch gemacht hatte – Rindenholz verwenden und die Schornsteinventile fast geschlossen halten. Jetzt erhitze ich den Smoker mit Rindenholz und füge bei warmem Ofen rindenfreies Holz hinzu. Oder ich verwende Grillbriketts, die am einfachsten zu kochen sind
James –
J’ai acheté une bête il y a environ 3 ans. Les premiers tests ne se sont pas bien déroulés car la viande est devenue foncée. Après avoir consulté le fabricant, j’ai réalisé ce que j’avais mal fait : utiliser du bois écorcé et garder les vannes des cheminées presque fermées. Maintenant, je chauffe le Fumeur avec du bois écorcé et j’ajoute du bois sans écorce lorsque le four est chaud. Ou j’utilise des briquettes de gril qui sont le moyen le plus simple de cuisiner
James –
I bought a Beast about 3 years ago. The first tests didn’t go well because the meat turned dark. After consulting with the manufacturer, I realized what I had been doing wrong – using barked wood and keeping the chimneys valves almost closed. Now I heat the Smoker with barked wood and add barkless wood when the oven is warm. Or I use grill briquettes that is simpliest way to cook
Juho –
Como entusiasta de la barbacoa, tengo un Kamado Grill, Pellet Grill, Weber y un Smoky Beast. Todos tienen sus pros y sus contras. Pero si quiero costillas o jamón con un buen sabor ahumado, siempre voy con la Smoky Beast.
Juho –
Als Grill-Enthusiast habe ich einen Kamado Grill, Pellet Grill, Weber und ein Smoky Beast. Sie alle haben ihre Vor- und Nachteile. Aber wenn ich Rippchen oder Schinken mit einem schönen rauchigen Geschmack möchte, gehe ich immer mit dem Smoky Beast.
Juho –
En tant qu’amateur de barbecue, j’ai un Kamado Grill, un Pellet Grill, un Weber et un Smoky Beast. Ils ont tous leurs avantages et leurs inconvénients. Mais si je veux des côtes ou du jambon avec une belle saveur fumée, je vais toujours avec la Bête Fumée.
Juho –
As a BBQ enthusiast, I have a Kamado Grill, Pellet Grill, Weber, and a Smoky Beast. They all have their pros and cons. But if I want ribs or ham with a nice smoky flavor, I always go with the Smoky Beast.
Timo –
I love BBQ but I have so few time to make it correctly. But it is very good and stable as a charcoal grill. And smoke precooked ribs.
Juho –
Perfect for cooking a lot of ribs. Especially good result for pork or lamb ribs.