Umezuzecasivaxu Cold-Smoker Cabinet

A cold-smoker cabinet — a tall smokehouse-style cabinet with a cold-smoke generator for smoking fish, cheese and cured meats at low temperature. Steel cabinet with racks, hooks and a smoke-dust generator; set on a non-combustible surface outdoors, dry smoking dust only, food cold-smoked and then stored and cooked safely as the method requires. The cabinet for cold-smoking. Outdoor only; follow safe curing/cold-smoking practice.

• Type: cold-smoker / smokehouse cabinet
• Build: steel cabinet, racks, hooks, cold-smoke dust generator
• Use: non-combustible surface outdoors; dry smoking dust; follow safe cold-smoking practice

A smoker is for outdoor use only — never light or run one indoors, in a garage or any enclosed or covered space, because it gets extremely hot and burning charcoal and wood give off carbon monoxide. Burn only lump charcoal and dry, seasoned smoking wood — never lighter fluid, petrol or treated wood. Keep the stated clearances to walls, furniture and anything combustible, set the smoker on a non-combustible surface, use heat-resistant gloves, and keep children and pets away from the hot firebox and surfaces, which stay hot long after cooking. On gravity-fed and controller smokers the fan and controller are electrical — plug them into a weatherproof, RCD-protected outdoor socket. Smoke food safely: cook to safe internal temperatures and don't leave perishable food in the warm "danger zone". Let the ash cool fully before disposal, and move a heavy smoker with two people or on its wheels. CE marked where applicable. The statutory 14-day right of withdrawal applies to consumers.