Our smokers were developed and launched in 1983 as professional, electric smokers, mainly for smoking fish and hot and cold smoking in the fine dining sector. For a few years now, the American barbecue trend has been spreading, first strongly in Germany, now also more and more throughout Europe.
Today, more and more grill and barbecue restaurants, American food restaurants, smokehouses, food trucks, party services and catering, as well as hobby smokers, are among our valued customers.
At an original American barbecue, meat or fish is not cooked on an open grill, at high temperatures over an open flame, but in a closed cooking space, in low-temperature smoke. This is exactly what HELIA SMOKERS are best suited for – they work reliably and professionally at low temperature, without temperature fluctuations, for many hours. No need to readjust temperature or smoke. Pieces of meat become very tender and juicy, with the best smoke flavour using pure wood chips (beech, hickory, cherry, apple, just as you like).
