Food Smoking Equipment
Commercial Food Smoking Equipment brings authentic smoked flavours to UK restaurants, BBQ joints, and catering businesses seeking to expand their menu offerings. With smoking temperatures ranging from 60°C to 250°C and robust stainless steel construction, these professional smokers deliver consistent results that keep customers coming back. After 50 years in the catering industry, we've seen how these smokers transform ordinary kitchens into flavour powerhouses, pairing brilliantly with grills and commercial ovens for a complete setup. From slow-smoking ribs to quick-smoking salmon, these units are essential for any establishment looking to create that distinctive smoky magic!
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Food Smoker Flavour Chips | Sage Premium Smoking Wood | Pack of 48 | Bradley FE651
1.1In Stock
210H x 130W x 140D mm
Bradley
99.98 natural hardwoods or fruitwoods
Wood Chips
£45.58 £68.37 -
Food Smoker Ginger Sesame Flavour | Premium BBQ Smoking Bisquettes | Pack of 48 | Bradley FE649
1.1In Stock
210H x 130W x 140D mm
Bradley
99.98 natural hardwoods or fruitwoods
Wood Chips
£45.58 £68.37 -
Mesquite Flavour Bisquettes | Food Smoker Wood Chips | 48 Pack | Bradley FE646
In Stock
210H x 130W x 140D mm
Bradley
99.98 natural hardwoods or fruitwoods
Wood Chips
£53.44 £80.16 -
Pecan Flavour Bisquettes | Food Smoker Pellets | Pack of 48 | Bradley FE644
1.1In Stock
210H x 130W x 140D mm
Bradley
99.98 natural hardwoods or fruitwoods
Wood Chips
£53.44 £80.16 -
Commercial Food Smoker Flavoring | Bradley Beer Premium Smokers | 48-Pack Bisquettes | Bradley FE653
1.1In Stock
210H x 130W x 140D mm
Bradley
Four hooks to a pack
Wood Chips
£53.44 £80.16
Commercial Food Smoking Equipment for Restaurants & Catering
Brands Trusted by Industry Professionals
Key Features and Benefits
- Temperature Control Precise heat management from 60-250°C—perfect for diverse menu items.
- Versatile Smoking Handles everything from meats to cheeses and vegetables—menu expansion made simple.
- Durable Construction Commercial-grade stainless steel built for years of kitchen service.
- Efficient Operation Optimized smoke circulation—maximizes flavour while minimizing fuel use.
- Even Smoke Distribution No dead spots—consistent results across every rack.
- Multiple Racks Accommodates various batch sizes—perfect for busy service periods.
- Easy-Clean Design Removable components for hassle-free maintenance.
- Programmable Controls Set-and-forget operation—frees up staff for other tasks.
Essential Buying Considerations
Capacity and Size
- Small units (30-50L) suit cafés with limited smoking needs—saves valuable space.
- Mid-sized smokers (60-100L) ideal for pubs and small restaurants—balanced capacity.
- Large commercial units (100L+) perfect for dedicated BBQ venues—high-volume production.
Power Source and Usage
- Electric models offer convenience—pair with commercial fridges for complete workflow.
- Gas-powered units provide higher temperatures—ideal for authentic BBQ results.
- Consider wood chip compatibility—different woods create different flavour profiles.
How Commercial Food Smoking Equipment Works
Ever wondered how these professional smokers create those mouthwatering flavours? It all starts with a heat source—electric, gas, or wood-burning—creating the perfect smoking environment. Carefully selected wood chips smoulder rather than burn, releasing aromatic smoke that circulates through the sealed chamber where your food sits. Temperature controls (typically 60-250°C) let you manage both hot smoking for cooking meats through or cold smoking for delicate items like cheese or salmon. Most commercial smokers feature multiple racks, thermostats, and timers for precise control—giving you consistent results whether you're smoking a small batch of chicken wings or a full rack of ribs!
Trusted Insights from Oliver Bennett
Commercial Catering Equipment Specialist
12+ years experience
"Smoking equipment isn’t just about flavour—it’s about consistency and control. Invest in a reliable smoker and you’ll serve up that perfect smoky finish every time, without babysitting the machine all day."
Safety Guidelines
- Check Ventilation Ensure proper airflow—prevents smoke buildup.
- Secure Doors Close properly during operation—maintains temperature.
- Avoid Overcrowding Leave space between items—ensures even smoking.
- Use Heat Protection Always wear proper gloves—prevents burns.
- Regular Maintenance Inspect gaskets and seals—keeps smoke contained.
- Check Connections Ensure gas/electric connections are secure—prevents accidents.
Top Tips for Using Commercial Food Smoking Equipment
To get stellar results from your smoking equipment, always preheat thoroughly before adding food—this stabilizes the temperature and creates better smoke circulation. Experiment with different wood chips for unique flavour profiles; applewood works brilliantly with pork while hickory complements beef dishes. Clean your smoker regularly, especially the racks and drip trays, to prevent flavour contamination between batches. And always monitor internal food temperatures with probe thermometers rather than relying solely on the smoker's built-in gauge for food safety.
Benefits of Using Commercial Food Smoking Equipment
- Enhanced Flavour Profiles Creates signature tastes impossible to achieve otherwise.
- Menu Differentiation Stands out from competitors—attracts food enthusiasts.
- Profit Margins Transforms lower-cost cuts into premium menu items.
Did You Know?
- Time Factor Professional smokers reduce traditional smoking time by 30%.
- Longevity Quality commercial units last 10+ years with proper maintenance.
- Versatility Beyond meat—smoke cheeses, vegetables, even cocktails!
- Menu Premium Smoked items command 15-25% higher prices on UK menus.
Expert Insights on Commercial Food Smoking Equipment
We've been outfitting smoking setups for top UK restaurants for five decades now. 'The right commercial smoker is a game-changer,' explains Chris, our smoking equipment specialist. 'It's not just kit—it's the heart of your flavour profile and can set your restaurant apart in a crowded market.'
- Pros: Menu differentiation, authentic flavours, batch cooking capability.
- Cons: Requires proper ventilation—planning permission may be needed in some areas.
Who Needs Commercial Food Smoking Equipment?
- BBQ Restaurants Essential for authentic smoked ribs, brisket and pulled pork.
- Hotels Elevates breakfast and dinner menus with house-smoked salmon and meats.
- Fine Dining Creates signature smoked elements for upscale plating.
- Catering Businesses Differentiates event menus with distinctive smoky flavours.
Real-World Success with Commercial Food Smoking Equipment
Take The Smoking Pig, a bustling BBQ joint in Leeds, as a prime example. They were struggling with inconsistent results from their makeshift smoking setup, leading to variable food quality and customer complaints. After investing in a proper commercial smoker from us, paired with their existing commercial ovens, everything changed. 'We're now smoking 40kg of brisket daily with perfect consistency,' says the owner. 'Our flavour profile is spot on every time, and we've become known as the go-to BBQ spot in the area—bookings are up 35%!'
FAQs
- Which wood chips create the best flavour? Hickory offers robust flavour for red meats, while applewood suits poultry and pork beautifully.
- How long does it take to smoke meats properly? Depends on the cut—brisket needs 10-12 hours while chicken parts may only need 2-3 hours.
- Can commercial smokers be used outdoors and indoors? Yes, but indoor use requires proper ventilation systems that meet UK regulations.
- What's the difference between hot and cold smoking? Hot smoking (65-120°C) cooks while smoking; cold smoking (15-30°C) flavours without cooking.
- How often should I clean my commercial smoker? Clean racks and drip trays after each use; deep clean monthly for best performance.
- What's the average lifespan of a commercial food smoker? Quality units last 8-12 years with proper maintenance—excellent long-term investment.
Looking for Equipment by Business Type?
Not sure where to start? Whether you're running a bustling café, opening a pizzeria, or managing a school canteen, we've made it easy to shop by business type. Explore handpicked equipment bundles and essentials tailored to your industry—saving you time and making sure you get exactly what you need.
Other Categories You Might Find Useful
We’ve selected some closely related categories that might be essential for your setup. Whether you’re expanding your kitchen or just making sure you’ve got everything covered, these links will help you explore more equipment that fits your needs.
What our Customers Say
'This smoker's transformed our menu—customers rave about our house-smoked salmon!'
M Mike Head Chef, Oakwood Grill, Birmingham'Brilliant bit of kit—consistent results and dead easy to use!'
L Lucy Catering Director, Smokehouse Events, Bristol
Why Choose EasyEquipment for Commercial Food Smoking Equipment?
- Trusted Supplier 50 years equipping top UK restaurants—deep smoking expertise.
- Fast Delivery Nationwide service—kit arrives when you need it.
- Best Price Promise Spot it cheaper elsewhere? We'll match it—guaranteed.
- Expert Support Technical advice from specialists who understand commercial kitchens.
Ready to Explore Commercial Food Smoking Equipment?
Discover our complete range of professional food smoking equipment with fast delivery across the UK. From compact units to large-scale commercial smokers, we'll help you find the perfect solution to elevate your menu and delight your customers!
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