Commercial Smokers

Real wood smoke, commercial capacity

A commercial smoker cooks and flavours food with real wood smoke in an insulated, temperature-controlled cabinet. Unlike a traditional pit, it holds its temperature on its own, so you can load it, set a program and get the same result every time, often cooking overnight. Restaurants and BBQ venues use them for brisket, ribs and pulled pork; butchers and smallgoods makers use smokehouses for ham, bacon and sausages; and fish and cheese producers use them for hot and cold smoking.

Types of commercial smoker

• Electric smokers: an electric element smoulders wood chunks in a wood box while a controller holds the cabinet temperature. They run on single phase power and use very little wood.
• Pellet smokers: wood pellets are fed automatically into a firebox, giving a pit-style bark and smoke ring with programmable smoke, cook and rest cycles.
• Smokehouses (smoke ovens): larger three phase ovens with a smoke generator, steam, product showering and stored programs, built for butchers and food production.
• Smoker ovens: mobile cook and hold ovens with an external smoke generator for hot or cold smoking.

Choosing a commercial smoker

• Capacity: measured in kilograms of product per load, from about 50kg for a compact electric smoker to 340kg for a trolley-loaded smokehouse.
• Power supply: Cookshack smokers run on 240V single phase; Smo-King smokehouses need a three phase supply.
• Ventilation: smokers release some smoke during cooking, so plan for a hood or a vent to outside and check your local requirements.
• Controls: programmable controllers and core probes let you cook to the internal temperature of the meat, then hold it.
• Hot or cold smoking: check the model if you want to cold smoke fish, cheese or smallgoods.

Our range

We stock Cookshack SmartSmoker electric smokers and Fast Eddy's pellet smokers, made in Oklahoma, USA; Smo-King commercial smokehouses, made in Sydney, and Moduline hot or cold smoker ovens, made in Italy.

Delivery and our price-beat guarantee

We deliver Australia-wide by tailgate truck, usually within 2 to 5 business days to Melbourne, Sydney, Brisbane and Adelaide and 4 to 12 days elsewhere. Prices are shown ex GST with the GST-inclusive price alongside. Found a lower price? Send us the link under our Price-Beat Guarantee and we'll send you a one-off discount code.

Commercial smoker FAQs

Can a commercial smoker cook overnight?

Yes. Programmable smokers run unattended, so many kitchens load them at the end of the day and unload finished product in the morning.

Do commercial smokers need a hood?

Most installations need some form of ventilation. Cookshack smokers can sit under a kitchen exhaust hood or be vented through a pipe to outside; smokehouses are normally ducted. Check with your local council and fire authority.

What wood do they use?

Electric smokers burn a small amount of wood chunks or chips, pellet smokers burn food-grade wood pellets, and smokehouses use wood chips or sawdust in their smoke generator. Hickory, mesquite, oak and fruit woods are all common.

Related categories

• Cook & Hold Ovens
• Meat Injectors & Tenderisers
• Meat Ageing Cabinets