Smart 50 – Drevos International

DREVOS
SMART 50

4.9 (53 reviews)

4.8 (70 reviews)

video review

manual

The functionality of the smokehouse allows you to smoke cold and hot. Drying, curing and roasting in the chamber. The chamber is designed both for the new delicious hobby and for professionals.

WARNING, you’ll be able to make meats so deliciously smoky they’ll be hard to stop. Be prepared for increased attention from friends and neighbors.

At one time you can smoke:

30 whole chickens

40 pork ribs

50 whole mackerel

Maximum loading:
50kg

1840€

VAT excluded

Delivery:

Our team works with the world’s leading shipping companies. And we are always open to new logistic challenges, let the manager know your region and he will help you with finding an affordable delivery.

smoke generator information

SMOKE GENERATOR

Complete set:

– wood chip container
– ashtray
– tar and condensate filter

material: stainless steel
metal thickness: 1\12 (2 mm)
height of the flask: 400 mm
diameter of the main tube: 114 mm

smoking time: up to 16 hours

Specifications ↓

Exterior:

183x75x75 cm

Interior:

114x64x60 cm, 437,7 L

The outside of the chamber:

pine wood

The inside of the chamber:

completely stainless steel

Power consumption:

1.9 kW

Equipment ↓

Crossbars to hang food:

5 upper, 4 middle, 4 lower tier

Hooks to hang the food:

Air compressor:

Sink:

Drainage:

Instructions:

Wood chips:

3kg

Hot smoking

To smoke hot you can set any temperature between 0 and 120C and the chamber will maintain it with the help of the heating element, also you can set any smoke density to smoke your product the way you want, the convection fan will ensure even distribution of the heat and smoke in the chamber, so your product will be evenly cooked and smoked from all sides. If you smoke a lot of products in multiple layers, everything will be cooked at the same time, if you smoke something huge, it will be even from the bottom top

– meat is delicious, tender, and juicy, I’m addicted now, now I only use this chamber to make the meat, my pan was never used since, same for the oven

Michael, a customer from Brescia 🇮🇹

Cold smoking

There is no better equipment for cold smoking, up to 16 hours of autonomous work without the need to add more fuel.

Tar and condensation filter makes it super easy to use and a very reliable way to smoke cold. The option to perfectly maintain low temperatures, lets you to even smoke cold during winter perfectly, and convection provides even distribution of smoke and temperature in the chamber. You can even dry or cure your product before smoking cold straight inside this chamber

– This is the only cold smoker I know about that you don’t have to maintain all time long, I can even leave it overnight

Rimvydas, a customer from Coalisland 🇮🇪

Drying

Use the combination of a heating element and fans to dry your products, before or without smoking, you can dry meat, fish, vegetables, fruits, mushrooms, and a lot of things

– Originally I got the chamber as a dehydrator for the tuna, but now I also smoke with it, it’s nice to have equipment that does it all

Emilian, customer from Kirby

Curing

You can do Prosciutto, Jamón, Pastirma, Biltong, Chorizo, Bresaola, Pastrami

– I cure Pastirma for profit and returned the full investment in the chamber after one load

Ivan, a customer from London 🇬🇧

Steam boiling

Steam boiling is an amazing way to add juiciness to your pork, and chicken, especially for sausages, the chamber has absolutely no leaks, so you can easily fill it with steam

– Steam boiling of sausages makes the weight higher, so I have a higher margin

Marian, a customer from London 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Roasting

Cause the heating and smoke generation are two separate systems you can roast your products without the smoke, like in an oven, with temp up to 120C. Convection will ensure the quality of your product and will cook it evenly
You can also dry your product in the same chamber before roasting for additional juiciness

– Sometimes I smoke, sometimes I roast, when I need to cook something fast and time at my disposal is low, it is a good option to put some chicken wings or small pieces of goose breast inside the chamber and it is ready in around 30 minutes

Juan, a customer from Glasgow 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Defrosting

With this chamber, you will be able to defrost under the right temperature, between 20 and 120C, with proper air circulation to keep the humidity stable

– The chamber provides a nice and warm environment with a way to keep the humidity stable, the best defrosting option the kitchen may ever have

Waldemar, customer from Friesoythe 🇩🇪

Grilling

We can provide you with a griddle and a source of heat, and smoke, the only thing you will need is raw product

– This is more like an oven, but it grills pretty good

Alan, a customer from Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Meat probe

The smoker is equipped with a precise meat probe, that will show you the current temperature inside your meat, so you always know when your product is ready. You will be able to also set a temperature, upon reaching which, the smoker will stop the job, or will lower the temperature, to prevent overcooking and keep the product warm

– This very feature saved me an enormous amount of money

Mark, a customer from Kent 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Timer

You can set a timer in minutes for the same purpose, when the timer reaches 0, the smoker will stop the job and will prevent overcooking

– When I smoke meat I use the probe, when I smoke fish or cheese I use a timer

Geoff, a customer from Oxon 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Stable smoke

Unlike most bbq equipment, heating and smoke generation are two separate systems, you can roast without smoke, or you can smoke with no heat. To heat the chamber it is enough to just set the desired temperature and the chamber will maintain it with no additional actions from you, for the smoke you can just put the chips inside the generator, light them up, and leave it for up to 16 hours, the compressor, that is located under the roof, will maintain the smoke flow

– I am a very busy person, with this smoker I just set it up and proceed with other tasks

Daniel, a customer from Cornwall 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Recipes & Programs

With the smoker, you will have 40 recipes for a wide variety of meals, bacon, beef, trout, salmon, chicken, goose, pork belly, etc. Recipes are highly detailed and you will know what seasoning to use, how much salt, pepper, etc. You will know how long you should dry, how long to smoke, and what temp to use, a fullest guide to preparing a wonderful meal that will impress everyone will be provided to you. But that’s not all, recipes also contain something called a smoking schedule, a set of commands for the machine to finish your meal to perfection, all you have to do is just put the product inside and click the button *start*. If you know what you doing, you can create your programs, up to 50 of them

– I am a beginner, and this feature alone made me an actual chef

Dmitry, a customer from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Full control

You will have a powerful arsenal at your disposal, you can control each aspect of the chamber manually, and you can also create programs that will switch the state of the appliance accordingly to the state of your product or time

example 1

You are making a medium rare steak, you can set a program that will smoke your steak until it reaches 60C inside, at 120C inside the chamber, and then reduce the temp to 50 to keep it warm until you take it out

example 2

You want to defrost the goose and then smoke it until 74, you can set a program that will maintain 50C for an hour or two, and then increase the temp to 120 until the goose is ready at 74, then reduce back to 50 to keep it warm

– I have an enormous collection of equipment, but my smart is the best at automation

Klaus, a customer from Frankfurt 🇩🇪

How it works

To use the generator you just need to put wooden chips inside, light them up and leave it. It is super simple. Made from up to 2mm thick, 304 aisi stainless steel. Offers up to 16 hours of stable smoke flow. Equipped with an ashtray. Has a filter to prevent condensation from increasing the humidity of the chamber, stop the tar, and keep it inside the special jar.Uses chips as fuel, you can use any type of wood – alder, cherry, apple, oak, hickory, plume, or whatever you like A powerful air compressor under the roof of the chamber will maintain the stable smoke flow, and you can even regulate the smoke density in the chamber between 0 and 100%.

– I have been using a traditional smoker throughout my whole life, new smoker saves me a huge amount of time, and now I don’t have to sit nearby and maintain the fireplace myself, I just fire it up and leave it, I can even leave it overnight, smoking never was so easy and delicious

Florin, a customer from Bucharest 🇷🇴

Thickness + Size

We use up to 2mm thick 304 aisi stainless steel for the generator, other generators often dont even use one, thus the chips may fade cause of condestation. You will get a generator with the volume to up to 4 L, that can smoke up to 16 hours from one load, most competitors don’t even offer a half of that

– The most reliable generator I have ever seen

Ivascu, a customer from Lași 🇷🇴

Filter

You can get your generator equipped with a stainless filter for tar and condensate, all the tar will go to the jar instead of going to your chamber or filling up the pipes and blocking the smoke flow, plus the smoke will be cleaner, and taste of your products will be richer

– I was using the generator for a month without cleaning almost every day, it is enough to just clean the jar once per day

Oliver, a customer from Dublin 🇮🇪

Ashtray

Another very important factor that will make the smoke flow stable is an ashtray, therefore burnt chips don’t go anywhere and won’t stop raw from getting into fire, plus there is always some air inside the ashtray providing the whole generator with an additional source of air from behind.

I never thought an ashtray will do such a difference myself

Henry, a customer from Cavan 🇮🇪

Reliability

All mentioned above make this generator the most advanced and stable worldwide. Even people from Australia order it

– I had a Smokai generator before, and I was sure it was the best option, got Drevos to test it and the difference is here filter, ashtray, thickness, and build quality, everything is great

Benjamin, customer from Galway 🇮🇪

Size

Every person needs a different smoker, we produce chambers from 10 kg capacity ( 110 cm tall ) to 150 kg capacity ( 250 cm tall ), you can even order your dimensions

I do have a farm and I do value personal approach, Drevos built me the smoker with the exact dimensions I asked for

Sebastian, a customer from Perieni 🇷🇴

Design

You can order a smoker painted to any color of your liking, or with an engraving to make it truly personal

– My wife takes the looks of our garden really seriously, and the fact that we got a smoker painted in our color is absolutely lovely

Roman, a customer from Stuhr 🇩🇪

Capacity & Equipment

You can order a smoker with any dimensions and capable to smoke any amount of product that you need, you can order horizontal load, vertical load, or even combined. You can choose any configuration to your liking, linden cladding, stainless cladding, you can add wheels to your order, a window, steam generator, filter, indoor chimney, or overlay door, options are truly endless

– Truly professional and personal approach

Midaugas, a customer from Wakefield 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Can be used both outdoors and indoors

Most equipment can be used either outdoors or indoors, meanwhile, people usually get a grill to use for many years, and the situation may change, thus leaving your toy unusable.

– Our smoker can be used where you want to use it, in the garden, BBQ outdoors area, shop, garage, kitchen, or even in a restaurant

Max, a customer from Bedford 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Even smoking

Continuous distribution of smoke provides an even distribution of the smoke throughout the whole chamber

Even cooking

Unlike in most grills, you will have even temperature all around the chamber, thus your product will be ready at the same time and evenly cooked from all sides

Even drying

Convection fan even provides additional airflow during drying and curing, thus increasing the quality of your product

– Even when I fill the chamber to the fullest, everything is smoked even

Cristian, customer from France 🇫🇷

Insulation

The walls are built using 60mm of basalt wool, two layers of aluminum foil, pine lining, hermetic clay, pine bricks, stainless steel, and linden lining. Thus there will be no temperature spikes