Smoker-barbecue with charcoal, El Fuego, Edmonton, metal, 121x124x66 cm, black, 1 piece

Due to the low cooking temperature of less than 100°C during smoking, your food is cooked slowly and gently. The food does not lose its juiciness, as the liquids do not evaporate at these low temperatures (unlike conventional cooking with up to 300°C) and therefore the food never dries out. Special value is given to the food during smoking by the aroma of the smoke. The longer it stays the food on the grill, the stronger the smoky flavor in the food. In addition, the smell can it is further refined by adding different wood such as cherry, pine, etc. to the fire. So there you have it countless possibilities to achieve your individual taste or simply to find variety in flavor! Of course, this barbecue can also be used as a conventional grill for direct heat cooking. For this purpose, fires can be lit in both rooms, on which you can prepare food. Thanks to the large grilling area, you can handle easily even bigger parties!