Meat smokers are used to infuse meat with flavor, either through a cold process or a hot process. Commercial grade meat smokers are specifically designed with a higher capacity, in addition to following electrical and safety standards. If your business is interested in serving smoked meat, a commercial meat smoker will be able to smoke large quantities of meat at once, over time.
Cold Process Commercial Meat Smokers
Cold meat smokers are used for fish, such as salmon and are attached to a refrigeration unit. The fish is kept cold, often on a rack, as the chamber is filled with smoke. Fish is delicate, and because of this, it can cure and absorb smoke in this way. Other meats need heated smokers. Cold process smokers can also be used for other items, such as cheese.
Hot Process Commercial Meat Smokers
Many people think of a hot smoker as the traditional way to smoke meats. From chicken to beef, a variety of meats can be smoked using heat, cooking while also taking on the flavor of the smoke within the machine. Different capacities of commercial meat smokers are available, in addition to different types of cooking or smoking.
Cookshack offers a rotisserie smoker which turns the meat as it roasts, preserving flavor and cooking evenly. Charbroilers can be used for chicken breasts, chops, and steaks — meat that has to be charred as well as cooked through.
Commercial meat smokers can also be pellet-fueled or electricity fueled. Pellet-fired smokers can use pellets such as apple-wood, hickory, or fruitwood, while electrical smokers can use other types of flavoring. Traditional wood-fired commercial meat smokers are also available.
Buying a Commercial Meat Smoker
Deciding on the right commercial meat smoker for your business is a matter of capacity. Smoking meat can take some time; you need to have enough room in your smoker to keep up with your demand. In addition to this, you'll want to consider your fuel source. Can you have a traditional wood smoker? Or would you find it easier to use electric?
There are also both indoor and outdoor smokers. Most smokers are outdoors because they need to be able to vent the smoke. Indoor smokers will need to be installed by a professional, but they can be useful if you have a large commercial kitchen that you want to fit them into. In terms of size, there are commercial smokers that fit vertically or horizontally into your space, and smokers of virtually any footprint.
A commercial meat smoker can make it far easier to smoke and flavor meat products for your restaurant, deli, café, or other food industry business. Cookshack has everything you need to get started. Contact us today to find out about our financing options and the best type of smoker for you.