Kitchen Tools Hand Held Smoke Gun Household Molecular Cooking Steak Salmon Smoker

Product parameters: SK305B

Product material: aluminum alloy, zinc alloy, plastic

Product weight: 330g gross weight

Power supply mode: 2 AA batteries (excluding)

Product size: 90 * 55 * 122MM

Packing box size: 13 * 9.5 * 6CM

Outer box size: 49.5 * 32 * 28.5CM, 50pcs

Complete configuration: 1 * smoke machine, 1 * sawdust, 1 * hose, 1 * brush, 1 * screwdriver, 2 * filter screen, 1 * manual

Product parameters: SK303 (transfer type)

Product material: aluminum alloy, zinc alloy, plastic

Product weight: 375g gross weight

Power: high gear: 3V 0.6W ,Low gear: 3V 0.5W

Product size: 90 * 55 * 152MM

Packing box size: 17.2 * 9.3 * 5.8CM

Outer box size: 49 * 37 * 32CM ,50 pcs, 19kg

Complete configuration: 1 * smoke machine, 1 * sawdust, 1 * hose, 1 * brush, 1 * screwdriver, 2 * filter screen, 1 * manual

About smoking

Fumigation is a processing method that uses smoke from incomplete combustion of fuel to smoke food to change its taste, improve food quality and extend its shelf life. It has been developed since ancient times, and has made various kinds of smoked delicious food with its rich flavor.

Features: It can be assembled or disassembled without tools. Wipes or water are easy to clean, but dishwashers are not recommended. Easy to carry, light weight - easy to carry, suitable for your barbecue, picnic, cooking requirements

Operation

Step 1. Put the food in a container

Step 2. Seal the container and insert the smoke pipe

Step 3. Put the smoke material into the smoke gun, turn on the power button, and adjust the gears 1 to 2 according to the smoke size.

Step 4. Ignite and fill the container with smoke

Step 5. After smoking for a certain period of time, take out the smoke pipe and seal the container. After the smoke settles, smoking can be completed

Step 6. It is recommended to use 2-3 times for cleaning. Remove the filter screen and clean the oil stain with water or alcohol

SK305B:

SK303 (transfer version):