Why this food smoker earns its place
Cold smoking demands patience and precision — the FM 2 delivers both. Rather than hot-smoking over flame, this unit uses the slow combustion of oak sawdust to generate flavour-rich smoke, which is then cooled as it passes through the smoking chamber. That means a perfectly even, gentle smoke every time, ideal for salmon, trout, cured ham, sausages and whole sides of beef.
The FM 2 sits perfectly on your prep bench or counter. At just 230mm wide and 415mm deep, it doesn't demand much real estate, yet holds a full 1/1 gastronorm pan — enough for serious volume without the footprint of a walk-in smoker. Silver stainless-steel construction keeps it hygienic and easy to clean between services.
All you need is a standard 500W plug socket. No gas pipework, no specialist installation — just move it where you need it. The slow, controlled smoke process means fish and meat take on deep, complex flavours in a fraction of the time traditional smoking would demand. For restaurants, delis, catering teams and food producers who want to add smoked specials to their offer without major kitchen refits, the FM 2 is the answer.
