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Commercial Electric Smokers

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Commercial electric smokers add smoked meat and fish to a menu without an open fire, which is what makes them practical indoors and in tenancies where solid fuel is not allowed.

Electric smokers heat wood chips or pellets to make smoke in a closed cabinet, so you set a temperature and get the same result next time. Solid fuel gives a flavour electric does not reproduce, and the heat is more intense, so if the menu is built around that, look at commercial charcoal grills and ovens instead.

Working out whether smoked lines will fit your kitchen? Request a callback and we will go through what your site can take.

These are the top FAQs for Commercial Electric Smokers

Can an electric smoker be used indoors?

It depends on the model and your extraction. Smoke still has to be dealt with, and local requirements apply, so confirm before installing.

See commercial kitchen exhaust hoods.

How long does smoking take?

Hours for large cuts, which is why most kitchens smoke overnight or between services. Each model gives guidance on capacity and times.

Cooked product chills fast in blast chillers.

What wood do I use?

Chips or pellets suited to the smoker. Follow the manufacturer's guidance rather than using untreated offcuts, which can be unsafe.

Smokers sit with the rest of our commercial cooking equipment.

What electrical supply does it need?

Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.

Our installation partner can confirm what your site can support.

How do I store smoked product safely?

Chill it promptly and follow your food safety plan. Smoking is a flavour process, not a preservation one at these temperatures.

Chilled storage is in commercial upright fridges.

How is it cleaned?

Remove racks and drip trays and clean after each use. Smoke residue builds up quickly and carries bitter flavours into the next batch.

See cooking equipment cleaners.