Smoker Barbecue at GONSER

Smoker Barbecues for Lots of Guests and Long-Lasting Barbecuing Fun

Smokers belong to the premier class of barbecue appliances. They enable gentle preparation of your grilled food and ensure an incomparably smoky, aromatic flavour. You can smoke, smoke and grill on smoker grills. BBQ smokers are fuelled by charcoal - similar to charcoal grills. Thanks to their size, smoker grills are also suitable for a large number of guests.

The barbecues have different chambers that can be used in different ways. The charcoal is placed in the first chamber, the firebox. It is lit and allows the hot air to flow into the next chambers via an opening. The food is stored in the grill boxes.
We offer various models with different numbers of grill chambers and storage areas for delicious barbecued food. Get the perfect smoker grill and matching barbecue accessories for unrivalled BBQ moments now!

Burning in and Operating the Smoker

Before using your smoker for the first time, it is important to burn in your smoker to permanently protect the coating of the smoker grill. To do this, first remove all the grates from the grill and then cover the base of the combustion chamber with charcoal. Light the charcoal and burn the smoker for two hours at temperatures between 120 and 140° Celsius.

Then leave the grill to cool down and coat the inside and outside of the smoker with heat-resistant cooking oil. Burn the smoker again for one hour. Heat-resistant cooking oils such as sunflower oil, rapeseed oil or palm oil are suitable for searing. The oil forms an additional protective layer and protects against rust.

The be-all and end-all when grilling with a smoker is the right temperature. For the best results, the temperature in the cooking chamber should be constantly between 110 and 130 °Celsius. The long cooking time ensures tender, flavoursome and smoky meat. Thanks to the integrated thermometer, you can always keep an eye on the perfect cooking temperature. You can lower the temperature by closing the ventilation flaps or opening the lid of the smoker.

BBQ smokers are particularly suitable for smoking, smouldering and indirect grilling. With indirect grilling, you cook the food at low temperatures without searing it as with classic grilling on a gas barbecue. However, you can also grill directly with smoker grills by simply filling the cooking chamber with charcoal and lighting it there.

Proper handling of a smoker grill also includes cleaning: Dispose of the burnt charcoal and clean the chambers with a barbecue brush. Covers and shelters also protect the barbecue from the weather.