The practice of curing and smoking meat is one of the oldest forms of food preservation. Treating cuts of meat with a salt solution or packing them in dry salt inhibits most spoilage bacterial growth by reducing the amount of water available for bacteria to grow.
Smoking meat adds an appealing smoke flavor, but it also uses three mechanisms to preserve the meat. Heat will kill bacteria, depending on the time and temperature used. Chemical compounds from the smoke have an antimicrobial effect. And finally, the outer surface of the meat dries, which reduces moisture available for bacteria to grow.
SmokeFire’s 95-315°c temperature range gives you the versatility to sear, smoke, bake and everything in between. It’s the only barbecue you need to cook perfectly seared medium-rare steak, low-and-slow BBQ ribs, pizza, dessert, burgers or whatever you have a taste for, all with authentic wood-fired flavour.