INTRODUCING DREVOS SMOKEHOUSES – Drevos International

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 🏴󠁧󠁢󠁥󠁮󠁧󠁿

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 🇩🇪

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 🏴󠁧󠁢󠁳󠁣󠁴󠁿

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 🇬🇧

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 🏴󠁧󠁢󠁷󠁬󠁳󠁿

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

– I have plenty of equipment and nothing holds temp better

Richard from Huddersfield 🏴󠁧󠁢󠁥󠁮󠁧󠁿

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 🇷🇴

Efficiency

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 🏴󠁧󠁢󠁥󠁮󠁧󠁿

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 🇫🇷

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 🇬🇧

Juiciness

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 🇬🇧

Jerky

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 🇬🇧

Fish

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 🏴󠁧󠁢󠁥󠁮󠁧󠁿

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 🏴󠁧󠁢󠁷󠁬󠁳󠁿

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 🇱🇹

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 🏴󠁧󠁢󠁥󠁮󠁧󠁿

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 🇮🇪

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 🇮🇪

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 🏴󠁧󠁢󠁥󠁮󠁧󠁿

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 🇮🇪

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 🏴󠁧󠁢󠁳󠁣󠁴󠁿

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 🏴󠁧󠁢󠁳󠁣󠁴󠁿

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 🏴󠁧󠁢󠁳󠁣󠁴󠁿

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 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Warranty

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 🇮🇹

Electronics

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 Schulstraße 🇩🇪

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 🇩🇪