in EU
We produce Smokers from the best materials. We don’t save on quality. We make quality not quantity, so you can recommend us
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 ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
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 ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
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 ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
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 ๐Ÿด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
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 ๐Ÿ‡ฉ๐Ÿ‡ช
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 ๐Ÿ‡ฎ๐Ÿ‡น
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 ๐Ÿ‡ฎ๐Ÿ‡ช
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
You can do Prosciutto, Jamรณn, 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 ๐Ÿ‡ฌ๐Ÿ‡ง
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 ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
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 ๐Ÿด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
Hold oven
You can sear your brisket or steak on a fire grill, and then leave it here with a stable temp to finish it, stable temperature and convection will ensure that your product will end up juicy and tender
– I prefer to sear my steaks on direct fire, and finish in the oven, drevos chamber is just a better oven with built in meat probe
Lucian, a customer from Newcastle ๐Ÿ‡ฌ๐Ÿ‡ง
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 ๐Ÿ‡ฉ๐Ÿ‡ช
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 ๐Ÿด๓ ง๓ ข๓ ท๓ ฌ๓ ณ๓ ฟ
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
– I have plenty of equipment and nothing holds temp better
Richard from Huddersfield ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
No condensate
Unlike equipment with thin walls, thick multilayer walls don’t let humidity penetrate the chamber
– Without additional humidity, meat is just perfect
Carol, a customer from Chitila ๐Ÿ‡ท๐Ÿ‡ด
You will get a combination of extremely powerful heating element with a power of 1.8 kWh and unmatch efficiency of insulated walls
– The smoker gets to the needed temperature in no time and I don’t feel the bills
Mihail, customer from Barking ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
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 ๐Ÿ‡ซ๐Ÿ‡ท
You’ll get free bonuses for your chamber after filling the quiz!
Smoke penetration
You can combine heating and fans to dry your products before smoking, thus giving the smoke an option to penetrate your product better to get superior and more smoky results
– Before i was drying my products just by hanging them outside, now i dry inside the smoker, it takes less time and way more reliable
Ahmet, a customer from London ๐Ÿ‡ฌ๐Ÿ‡ง
By reducing the humidity of your product, the amount of fat stays the same, and fat is exactly what you want for the meat to be juicy, that’s why dry-aged steaks for 180 days are the most tender and nice
– Every time I smoke chicken, I dry it for at least an hour before smoking
Daniel, a customer from London ๐Ÿ‡ฌ๐Ÿ‡ง
To make perfect smoked jerky, beef, venison, chicken, goose, whatever. The meat should be dry, with this chamber you won’t need any additional equipment, you can dry, then smoke in the same chamber, just set a good temperature, around 50C usually, turn the fans on, close the door, and leave it
– I used to buy jerky in the shop, but over there it cost a fortune, now I can do it myself, and better
Frank, customer from Manchester ๐Ÿ‡ฌ๐Ÿ‡ง
You can hang salmon, trout, tuna, cod, squid, or any fish/seafood at the exact right temperature, usually around 25C, turn on the fans, and leave it even for a whole day, after you will come back the fish will be ready and delicious
– I am a busy person with a full-time job, but I like dried fish with beer, and I love to cook myself, with the smoker I spend no more than 10 minutes putting the fish inside the chamber, and another 10 minutes to take it out, then I vacuum seal it and monthly supply is done
Dainius, a customer from Swindon ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
Fruits, Mushrooms, Vegetables
Your smoker can be equipped with horizontal trays made from 2mm thick stainless mesh, you can just put fruits, mushrooms, vegetables, and small seafood on top, and let it be, when it is relatively warm outside, you can dry even without heat, it is enough to turn all fans on, close the door, and leave it
– I bought myself a smoker to smoke meat, but my wife now uses it for fruits all the time
Daniel, a customer from Swansea ๐Ÿด๓ ง๓ ข๓ ท๓ ฌ๓ ณ๓ ฟ
Dry aging
If you consider yourself a person of true patience, you can leave your steak inside the smoker with fans on for 10-30 days to dry age it, some people even dry age for up to 180 days
– When I leave my home for a long time, usually I leave a steak inside a smoker to age, so when I finally come back I can smoke it up
Arturas, a customer from Kaunas ๐Ÿ‡ฑ๐Ÿ‡น
Temperature control
You can set any temperature you want: 5C, 10C, 50C, 75, or even 76, 100, and 120 is the max one. The chamber will maintain it, most electric ovens and cooking equipment stop the heating upon reaching the desired temp, but Drevos stops the heating in advance to prevent inertia
– I am a chef and I value the customizability of the chamber, I can set the values exactly the way I want
Steven, customer from Leeds ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
Smoke control
Some people like very smoky products, some like smoked a little, and some people claim to not like smoked products, most likely cause everything they tried before was straight-up bad. You will be able to set smoke density to your liking, 40% when you cook for one person, 65% for another, and 100% for yourself
My other smoker has two modes, weak smoke, and super smoke, this one I literally have 99 smoke modes
Richard, a customer from Cork ๐Ÿ‡ฎ๐Ÿ‡ช
Flavor control
The smoker uses chips as a fuel, the smoky flavor of the chips is so good, that it can only be compared to chunks in an offset smoker and is way higher and more noticeable than pellets or sawdust. Thus every time you try another wood type you will feel the difference, same meal smoked using alder chips will be way different from the one smoked using cherry or oak, or plume, or beech, or apple, or hickory, or cinnamon, or maple
When buying a smoker a friend recommended me to get 1 kg for each chips species, now i can experiment with my meat and get a new flavor every time
Alan Paul, customer from Belfast ๐Ÿ‡ฎ๐Ÿ‡ช
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 ๐Ÿ‡ท๐Ÿ‡ด
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 ๐Ÿ‡ฉ๐Ÿ‡ช
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 ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
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 ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ
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 ๐Ÿ‡ท๐Ÿ‡ด
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 donโ€™t even offer a half of that
– The most reliable generator I have ever seen
Ivascu, a customer from Laศ™i ๐Ÿ‡ท๐Ÿ‡ด
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 ๐Ÿ‡ฎ๐Ÿ‡ช
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 ๐Ÿ‡ฎ๐Ÿ‡ช
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 ๐Ÿ‡ฎ๐Ÿ‡ช
Stainless steel
Your chamber can have full stainless 304 aisi cladding with no seams, and even the bottom will be bent to the center so all grease and water will end up in the sink and will leave the chamber through the drain afterward, you can attach a garden hose to the drain to automate the whole process, cause of that chamber is super easy to clean, and takes just a couple of minutes to make in shiny like new
– I clean my smoker roughly every month, and some people can’t believe that it has been used for over a year now
Callum, a customer from Glasgow ๐Ÿด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
Sink & Drain
Most equipment doesn’t have a proper sink+drain system, thus if you will use a garden hose or pressure washer to clean it, the water will end up on your floor, so people clean it manually, with this smoker cleaning will take you minutes
– I have plenty of equipment and I mostly use my Classic with full stainless, because it is just so easy to clean after use
Finlay, a customer from Dundee ๐Ÿด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
Here you can choose any smoker with all your wishes taken into account and enjoy natural smoking.
Build Quality
We value quality over quantity, each smoker is built manually by a team of professionals with high attention to detail and precision, in each stage of manufacturing quality control team makes sure that the smoker will end up perfect, it takes two working weeks to finish one smoker, and even after, it is thoroughly tested
– I am a carpenter myself with some experience in stainless steel, and my smoker managed to actually impress me, wow
Malcolm, a customer from Aberdeen ๐Ÿด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
Controls protection
Cause smokers are mostly used outdoors under a cover we do whatever it takes to make the chamber resilient to the weather, the tablet has an ip65 protection level and buttons and is fully waterproof
– I would rather pay a little bit more than to get my appliance damaged, investment in security always pays back, in repairs and nerves
Ross, a customer from Edinburgh ๐Ÿด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
You will get a warranty for a year from the day of obtaining the chamber, in case something breaks, you will have this part delivered to you for free with a detailed replacement manual
– After 6 months of using the chamber meat probe started to show wrong readings, so I contacted my manager and got a replacement within a week
Ion, a customer from Padua ๐Ÿ‡ฎ๐Ÿ‡น
The tablet UI is intuitive and well-crafted. All parts of the smoker have great quality and are made accordingly to EU standards. We think is important for the smoker to be easy to use and have reliable parts that won’t let you down. If you give the chamber a command, you can be 100% sure that the smoker will follow it and you will get the result you want
– I like high-end automated machines, and there is nothing similar to my smart
Mario, customer from SchulstraรŸe ๐Ÿ‡ฉ๐Ÿ‡ช
Modular chamber
To ensure the smoker will last forever and even your grandchildren will use it, we made every part modular and replaceable. Even if something breaks in 5 years, you can easily replace it and continue to use your chamber
– I have used mine for 5 years now, something had to be replaced, like the heating element and the probe, but I appreciate that it is possible, most modern technology doesn’t support this level of repairability, right, Apple?
Fritz, a customer from Burladingen ๐Ÿ‡ฉ๐Ÿ‡ช
We take great care to ensure that the quality of our products is as high as possible
Check out these recipes
Smoked Turkey
Baby Back Ribs, Smoked Pork
Smoked Sausage
How to Smoke Cheese
How to Smoke a Rolled Brisket
Satay Pork Belly, Burnt Ends