Stainless steel 304 smoker box for barbecue

Stainless steel 304 smoker box for barbecue

Name: Stainless steel 304 smoker box for barbecue
SKU: C-A-S-BOX

Easily bring delicious smoky flavours to your barbecues with this premium 304 stainless steel smoking box. An essential accessory for barbecue, charcoal cooking, and smoking enthusiasts, it enriches meats, fish, vegetables, and pizzas with unique and authentic aromas.

Compatible with wood chips, food pellets, and smoking sawdust, this smoking box offers numerous possibilities to customise your cooking and vary flavours according to your desires.

Its robust 304 stainless steel design ensures excellent resistance to heat, corrosion, and intensive outdoor use. Its adjustable perforated lid allows precise control of smoke intensity and flow for perfectly controlled smoking.

Universal, it is compatible with gas barbecues, charcoal barbecues, and kamados. It is particularly used on the cooking grids of the ALTO barbecue fire pit and in the QUATRO M and QUATRO L kamados.

Highlights:

High-quality 304 stainless steel
Compatible wood chips, pellets and smoking sawdust
Precise control of smoke flow thanks to the adjustable lid
Compatible with gas, charcoal and kamado barbecues
Ideal for meats, fish, vegetables and pizzas
Resistant to high temperatures and corrosion

Dimensions : 15 x 6 x 5 cm

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COEO

54 Products

COEO

Category: Barbecue accessories, Gas barbecue cooking, Cooking on a kamado, Lighting and smoking on the barbecue, Smoking accessories for kamado

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Free delivery Thrusday 11, December on your first order.

Easily bring authentic smoky flavours to all your cooking with this premium 304 stainless steel smoking box. Designed to transform a gas barbecue, a charcoal barbecue or a kamado into a true smoker, it allows for the diffusion of aromatic smoke from wood chips, food pellets or smoking sawdust. This smoke gently envelops the food during cooking to develop authentic aromas and a depth of flavour characteristic of the best wood-fired cooking.

Compatible with a wide variety of wood types, this smoking box allows you to customise each recipe according to the desired flavours. Beech, oak, apple or cherry wood chips each bring a unique aromatic signature to meats, fish, vegetables, poultry, cheeses and pizzas. Its compact size allows it to easily fit into most outdoor cooking equipment without reducing the available space on the grill.

A ROBUST DESIGN IN 304 STAINLESS STEEL

Made from certified food contact 304 stainless steel, this smoking box stands out for its exceptional resistance to heat, humidity, and corrosion. Its durable design ensures intensive use season after season while maintaining its mechanical and aesthetic qualities. Easy to maintain, it cleans quickly after use and represents a sustainable investment for all barbecue, smoking, and outdoor cooking enthusiasts.

Its two-part design with a removable lid makes it easy to fill with chips, pellets, or smoking sawdust. The COEO logo cut into the lid also acts as a vent, allowing for a gradual and even diffusion of smoke inside the barbecue. This controlled circulation promotes consistent smoking and optimal absorption of flavours in the food.

COMPATIBLE WITH GAS, CHARCOAL, AND KAMADO BARBECUES

This universal smoking box has been designed to work with the majority of barbecues on the market. It can be used directly on the cooking grates of a gas barbecue, positioned near the coals on a charcoal barbecue, or integrated into a kamado to enhance slow cooking and long smoking sessions. It fits perfectly into the world of outdoor cooking and allows for quick results worthy of traditional smokers.

HOW TO USE THE SMOKING BOX?

The use is simple and accessible to all levels of experience. Just fill the box with wood chips, food pellets, or smoking sawdust. To extend the smoke production time, the chips can be soaked in water for about thirty minutes and then drained. The box is then placed directly on the cooking grill above a burner or near the heat source. As soon as the first aromas begin to emerge, simply close the barbecue so that the smoke circulates around the food and gradually develops rich and natural smoky flavours.

Depending on the type of wood used and the duration of exposure to the smoke, it is possible to achieve very varied flavour profiles, ranging from sweet and fruity notes to more powerful and woody flavours. This flexibility allows for precise adaptation of the smoking process to each type of food and recipe.

IDEAL FOR MEATS, FISH, VEGETABLES AND PIZZAS

The smoking box is particularly suitable for grilling, cuts of beef, pork ribs, poultry, fish, shellfish, grilled vegetables, cheeses, and pizzas. It allows for the reproduction of the characteristic flavours of traditional smoking while maintaining the ease of use of a modern barbecue. Its regular use opens up a wide range of culinary possibilities and allows for the exploration of new flavour combinations throughout the year.

Dimensions : 15 × 6 × 5 cm.

Caution : the smoking box reaches very high temperatures during use. Handle it exclusively with barbecue tongs or heat-resistant protective gloves.

Specifications

MATERIAL	stainless steel 304
DIMENSIONS	15x6x5cm

CHOOSE THE RIGHT SMOKING WOOD

The choice of wood type directly influences the flavours obtained. Fruit woods like apple or cherry provide sweet and slightly sugary notes, particularly suited to poultry, fish, and vegetables. Harder woods like oak or beech are perfect for red meats, beef ribs, and long cooking times on the barbecue or kamado.

USE THE RIGHT AMOUNT OF CHIPS

It is not necessary to fill the box completely to achieve a good result. A moderate amount of wood chips is generally sufficient to produce a steady smoke during cooking. Too much smoke can mask the natural taste of the food and make the flavours excessively pronounced.

FAVOUR A LIGHT AND STEADY SMOKE

To achieve quality smoking, look for a fine and slightly blue smoke rather than thick and white smoke. A regular diffusion of aromas allows for a better balance of flavours and prevents bitterness from developing on the food.

ADAPT SMOKING TO THE TYPE OF FOODT

Fish, vegetables, and cheeses generally require a shorter smoking time than large cuts of meat. For long cooking times, it is possible to reload the chip box to maintain a constant diffusion of aromas throughout the cooking process.

KEEP THE BARBECUE LID CLOSED

During smoking, it is advisable to open the barbecue as infrequently as possible. Each opening causes a loss of heat and smoke, which reduces the effectiveness of the smoking and lengthens the cooking time.

CLEAN AFTER EACH USE

After complete cooling, remove the ashes and combustion residues to maintain optimal performance. Regular maintenance also helps to avoid flavour mixing between different smoking sessions.

HANDLE WITH CARE

The smoking box reaches very high temperatures during use. Always use barbecue tongs or heat-resistant gloves to move, reload, or safely remove it from the barbecue.