What's SMOKER-X?

The "SMOKER-X" is compact, measuring 24cm in width and length, and 21cm in height. This makes it easy to use for camping, in the garden, or in the kitchen. It's versatile, as it can be used with gas, induction hobs, or electric stoves, allowing you to use it in various environments.

What sets it apart is the octagonal "drip tray" that was carefully designed after numerous trials. Placing ice in the drip tray enables cold smoking, and you can also use it to infuse aromas by substituting ice with wine or beer.

With this one unit, you can enjoy four different smoking methods: hot smoking, warm smoking, water smoking, and cold smoking, making it a unique and versatile appliance.

A versatile smoker with a compact size, offering four smoking methods in one unit.

  • Thermometer

    Convenient for temperature control during smoking.

    *Remove before cleaning, as it is not waterproof.

  • Mesh racks

    By setting both big and small mesh racks, you can smoke a greater quantity of ingredients at once.

  • Saucer

    Ice, beer, wine, and more – these are removable parts that expand your smoking possibilities.

1 3
1 2

Made to Last a Lifetime

SMOKER-X is designed to resist rust, a common issue with smokers, by using durable materials that can withstand repeated daily use. Its meticulous design features an octagonal structure that creates a convection of smoke, enveloping the ingredients.

SMOKER-X has a narrow pathway of only about 6mm that makes all types of smoked foods possible.

After testing different sized smoke pathways, we determined that 6mm was the optimal size to allow the smoke to pass through while still allowing the saucer to function properly.

SMOKER-X's body is not square but octagonal, with chamfered corners, creating a 6mm gap between the drip tray and the body. This design ensures that only the smoke rises upstream, while the drip tray forms a threshold that generates convection. This convection effectively envelops the ingredients, creating a unique flavor profile.

Choosing the Right Smoking Chips

Smoking chips are a vital component in infusing flavor and aroma into smoked dishes. Selecting the right smoking chips allows you to bring out your preferred taste.

Shape: Smoking chips come in various forms, such as chips and chunks (smoke wood). Smoke wood requires more oxygen, which can sometimes cause the smoke to dissipate. Therefore, at SMOKER-X, we recommend using chips for the best results.

Moisture and Dryness: The moisture and dryness of the chips can affect the flavor. Wet chips produce more smoke and result in a richer flavor, while drier chips generate less smoke.

Make your selection based on these factors to achieve the perfect smoky profile for your dishes.

Amount of Smoking Chips to Use

When smoking, use a handful of smoking chips.

  • Smoking chips Information

    Each wood pieces or “chips” provide a burst of natural smoke flavor to foods and come in a variety of flavors.

  • Oak

    It features a strong, smoky flavor that pairs well with both meat and fish dishes. It's versatile and can be used for a wide range of culinary applications.

  • Hickory

    Hickory's flavor is perfect for dishes like roast beef and bacon. It offers a rich, intense smokiness.

  • Maple

    It boasts a sweet flavor profile, making it ideal for dishes like bacon, ham, and vegetable preparations. You can enjoy an aroma reminiscent of maple syrup.

  • Apple

    It has a fruity and light aroma, making it a suitable choice for chicken and pork dishes. It imparts a gentle, delicate flavor.

  • Cherry

    It has a refreshing fruity aroma that pairs well with chicken, ham, and cheese. It also adds a coloring effect to your dishes.

  • Alder

    The flavor of alder is mild and perfect for fish dishes. You can savor its delicate aroma.

  • Pecan

    Pecan wood imparts a nutty flavor reminiscent of nuts, adding a unique taste to both meat and fish dishes.

  • Walnut

    The flavor of walnut is rich and complements cheese and fish dishes. You can savor its distinctive aroma.

  • Soaking Smoking Chips

    Soaking smoking chips in water to infuse them with moisture has several benefits, making smoking even more manageable.

    It's a delicious suggestion from KIWAMIYA-TEI to enhance your smoking experience with just a little extra effort.

    When adding tea leaves, use 1 to 2 tablespoons as a guideline per handful of smoking chips.

  • Reasons to Soak Smoking Chips

    1. Smoke Generation and Temperature Control: Smoking chips produce smoke when they burn. By soaking them in water, the combustion occurs slowly, resulting in even smoke generation. This allows for uniform smoking of the ingredients. Additionally, the water vapor helps regulate temperature, preventing excessive temperature spikes.
    2. Flavor and Aroma Infusion: When water-soaked smoking chips are heated, they release aromas and flavors along with the water vapor, imparting a unique smoky flavor to the ingredients. The components from the soaked smoking chips dissolve in the water vapor and penetrate the food, creating a deep, flavorful experience.
    3. Preventing Drying Out: Smoking chips can sometimes be dry, making it challenging to generate effective smoke. Soaking prevents the chips from drying out and makes it easier to produce more consistent smoke.
    4. Protecting the Ingredients: Smoking processes often involve high temperatures, but soaking the chips helps prevent the ingredients from drying out or overheating. This allows you to maintain the desired moisture level in the food while adding a smoky flavor.
  • How to Soak Smoking Chips:

    1. Prepare the Chips: Place the smoking chips in a small bowl or container. Refer to your smoker's instructions for guidance on the appropriate amount to use if necessary.
    2. Add Water: Pour water into the container with the chips. The amount of water needed may vary depending on the type and quantity of chips, but generally, add enough water to submerge the chips. Be cautious not to use excessive water.
    3. Allow for Absorption: After adding water to the chips, wait for a while. Typically, it takes about 15 to 30 minutes for the chips to absorb the water. During this time, the chips will become moist as they soak up the moisture.
    4. Drain Excess Water: Once the chips have absorbed enough moisture, drain any excess water. You can gently squeeze the chips by hand or use a paper towel to blot away excess moisture. This step ensures that excessive moisture won't interfere with smoke generation.
    5. Set Up in the Smoker: When the chips have reached the right level of moisture, place them in your smoker. As the chips heat up in the smoker, the moisture will evaporate and be released as smoke. This smoke is what imparts the smoky flavor to your food as it passes through it.
  • Mixing in Tea Leaves

    Combining tea leaves with smoking chips offers you the opportunity to enjoy a more creative and unique smoking experience. Here are some benefits and recommended tea varieties:

  • The Benefits of Mixing Tea Leaves with Smoking Chips

    1. Enhanced Flavor: Tea leaves bring their unique flavors to the mix, allowing you to impart depth and complexity to your smoked dishes. For instance, the floral aroma of oolong tea or the rich flavors of black tea can permeate your ingredients.
    2. Customization: By altering the type and quantity of tea leaves, you can create a personalized smoking flavor profile. Experiment with different tea varieties to find the perfect combination that complements your ingredients.
    3. Unique Culinary Experience: Mixing tea leaves with smoking chips offers a distinct culinary experience that differs from traditional smoking methods. The aromas and flavors of the tea leaves add a new dimension to your dishes, creating a novel taste sensation.
    4. Expanded Variations: Tea-infused smoking provides a fresh avenue of smoking variations beyond traditional wood chips. The fragrances of tea leaves lend themselves well to blending with other ingredients, allowing you to invent new culinary creations.
    5. Enhanced Depth: The compounds found in tea leaves can interact with your ingredients, enhancing the depth of your dishes. For instance, the tea polyphenols in oolong tea or the unique smoky flavor of lapsang souchong tea can enrich the flavors of your ingredients.
  • Oolong tea

    Oolong tea is fragrant and possesses a flavor profile that falls between green tea and black tea. When used in smoking, it imparts the distinctive floral aroma and fruit-like flavors unique to oolong tea to your ingredients, creating a delightful culinary experience.

  • Lapsang Souchong tea

    Lapsang Souchong tea, a Chinese smoked tea, is known for its distinct smoky aroma. By mixing this tea with smoking chips, you can impart a deep smoky flavor to your ingredients, creating a unique and bold smoky profile in your smoked dishes.

  • Darjeeling tea

    Darjeeling tea is known for its fruity and floral aroma, and when used in smoking, it imparts an elegant flavor profile to your dishes. The delicate notes of Darjeeling tea pair wonderfully with fish and cheese, adding a touch of sophistication to your smoked creations.

  • Rosehip

    Rosehip possesses a tartness and fruity aroma. When utilized in smoking, it adds a refreshing and invigorating flavor to your ingredients, creating a delightful twist in your smoked dishes.

  • Jasmine tea

    Jasmine tea is renowned for its abundant floral aroma, and its unique scent spreads to your ingredients when used in smoking. By incorporating jasmine tea into your smoking process, you can infuse your dishes with floral fragrances and a refreshing flavor, enhancing the overall culinary experience.

Temperature and Smoking Time

Properly setting the temperature and smoking time is crucial for the success of smoking. Please note that adjustments may be necessary depending on the type and size of your ingredients, so consider these as general guidelines.

Temperature Setting: The typical temperature range for smoking is between 100°C to 130°C. Adjust the heat to stabilize the temperature. We recommend using the built-in thermometer in the SMOKER-X for precise temperature control.

Smoking Time: Smoking times can vary depending on the type and size of the ingredients. It can range from several hours to over half a day. Through trial and error, you can discover the ideal smoking time to achieve your desired flavor and texture.

Please keep in mind that the smoking temperature and time recommendations provided on recipe sites are approximate. You can adjust them to suit your flavor preferences, allowing you to enjoy a more customized smoking experience.

Chicken: 1 to 4 hours
Pork: 2 to 8 hours
Beef: 2 to 12 hours
Fish: 1 to 4 hours
Vegetables: 1 to 2 hours

*Ensure that the internal temperature of your ingredients is properly regulated and that the ingredients are adequately smoked. Prioritize food safety and maintain an appropriate smoking time until the internal temperature reaches the desired level.

Instructions of 4 Smoking Methods

SMOKER-X is a smoker that allows you to enjoy a total of four different smoking methods: hot smoking, cold smoking, wet smoking, and dry smoking. We will provide detailed explanations of each smoking method.

Hot smoking is a method where smoke and heat are simultaneously applied to the ingredients for cooking. Here is a general outline of the steps for hot smoking:

  1. Preparation of Ingredients: Choose the ingredients you want to hot smoke. Meats, fish, sausages, and similar items are suitable for hot smoking. Prepare the ingredients and season them as needed.
  2. Preparing the Heat Source and Smoke Generator: Prepare the heat source required for hot smoking. Additionally, prepare the smoke source by burning smoking chips or wood.
  3. Preparing the Smoking Liquid: If you are using a smoking liquid, mix water, sugar, salt, herbs, spices, and other flavorings to create it. This enhances the flavor absorption by the ingredients.
  4. Arranging the Ingredients: Properly arrange the ingredients so that they are exposed evenly to both heat and smoke.
  5. Hot Smoking: Ignite the heat source and prepare the smoke generator to produce smoke. Cook the ingredients while exposing them to both smoke and heat.
  6. Managing Cooking Time: Cooking time varies depending on the type and size of the ingredients. Monitor the internal temperature of the ingredients and manage cooking time accordingly.
  7. Completion: Once the ingredients are properly cooked, your hot smoking process is complete. Let the ingredients cool slightly, as this helps the flavors settle and enhance.

Hot smoking not only adds aroma and flavor to your ingredients but also cooks them simultaneously. Achieving the perfect balance between smoke and heat is the key to delicious hot-smoked dishes.

Warm smoking is a method of simultaneously smoking and cooking food at low temperatures.

Warm Smoking Process:

  1. Preparation of Ingredients: Select the ingredients you want to warm smoke, such as meat, fish, cheese, or vegetables. You may need to perform some preparation steps, like removing excess fat or skin.
  2. Brining: Season the ingredients with a mixture of salt, herbs, and spices to add flavor. This is often done by marinating the ingredients for several hours to a few days.
  3. Preparing the Smoking Liquid: Create a smoking liquid by mixing ingredients like sugar, salt, herbs, spices, and liquids such as fruit juice or soy sauce. This liquid enhances the flavor absorbed by the ingredients.
  4. Preparing the Smoker: Preheat your smoker to a lower temperature, typically between 100°C (212°F) and 130°C (266°F). This temperature range allows for both smoking and cooking.
  5. Arranging the Ingredients: Place the prepared ingredients on a rack, ensuring they are spaced apart to allow even exposure to both smoke and heat.
  6. Hot Smoking: Ignite the heat source in the smoker and introduce the smoking chips or wood to produce smoke. Cook the ingredients while exposing them to both smoke and heat.
  7. Managing Cooking Time: The cooking time varies depending on the type and size of the ingredients. Monitor the internal temperature of the ingredients and adjust the cooking time accordingly.
  8. Completion: Once the ingredients are properly cooked, remove them from the smoker. Let them cool slightly to allow the flavors to settle and enhance.

Warm smoking not only imparts a smoky aroma and flavor to the ingredients but also cooks them simultaneously, creating a balance between smoke and heat for delicious smoked dishes.

Smoking liquid for wet smoking

There are several recommended smoking liquids for wet smoking. Below, we'll introduce a few options, but feel free to adjust them to suit your ingredients and personal preferences when using.

  • Fruit Juice

    Liquids based on fruit juices such as orange juice, apple juice, and pineapple juice impart a unique flavor to the ingredients.

  • A blend of herbs and spices

    You can impart deep flavors to your ingredients by using a blend of herbs like rosemary, thyme, bay leaf, and spices like cloves and cinnamon mixed with water.

  • A liquid base with soy sauce

    A liquid combination of soy sauce, mirin, sake, and sugar is suitable for Japanese-style smoking.

  • Honey and syrup

    Mixing honey or maple syrup with water adds sweetness and flavor.

  • Alcohol

    Liquids based on alcoholic beverages can add deep aromas to your ingredients. However, be cautious as some ingredients may be overpowered by strong alcoholic flavors.

The optimal temperature for water smoking is around 100°C (212°F).

At this temperature, water boils and produces steam. Food exposed to both steam and smoke absorbs flavor. Water smoking is a low-temperature cooking method that gently heats food using smoke. Here are the steps:

  1. Prepare the Ingredients: Choose your ingredients and perform any necessary preparations. For meat, trim excess fat or skin and season as desired.
  2. Prepare Smoking Chips and Liquid: Select suitable smoking chips and, if needed, soak them in water to moisten. Also, prepare your smoking liquid, which can include water, seasonings, wine, fruit juice, etc.
  3. Prepare the Smoker: Set the smoking chips inside the smoker and install a barrier to separate the smoking chamber from the food. The barrier blocks heat, allowing only smoke to reach the food.
  4. Arrange the Food: Place the food on a rack, ensuring that the pieces do not touch each other, to allow even exposure to smoke and smoking liquid.
  5. Add Smoke and Liquid: Ignite the smoker and guide the smoke from the smoking chips into the smoking chamber. Simultaneously, add smoking liquid to impart flavor to the food.
  6. Adjust Smoking Time and Liquid: Smoking time varies depending on the type and thickness of the food. Adjust the quantity and type of smoking liquid as needed.
  7. Finish Smoking: Once the food has finished smoking, extinguish the smoker and remove the food. Dispose of any leftover smoking liquid.

Cold smoking is a cooking technique used to infuse flavor into ingredients by exposing them to smoke. Here are the general steps for cold smoking:

Cold smoking is a method of smoking that is done at low temperatures, primarily for the purpose of adding flavor. Typically, the recommended optimal temperature for cold smoking is below 20°C (68°F) to ensure that the ingredients receive the smoky flavor without being heated. However, the ideal temperature can vary depending on factors such as environmental temperature, humidity, and the type of ingredients being used.

When conducting cold smoking, it's essential to adjust the temperature and smoking time to ensure food safety while enjoying the flavor.

1. Prepare the Ingredients: Begin by selecting the ingredients you want to cold smoke. Various foods, including meat, fish, cheese, and vegetables, are suitable for cold smoking. Prepare the ingredients by removing excess fat or skin if necessary.

2. Season and Cure: To add flavor, marinate the ingredients with salt, herbs, and spices. This allows the flavors to penetrate the food and enhances the smoky taste.

3. Prepare the Smoking Source: Get your smoking chips or wood ready to generate smoke. In cold smoking, only smoke is used without directly heating the food.

4. Arrange the Food: Place the ingredients on a rack, making sure they don't touch each other to allow for even smoke distribution.

5. Smoke Infusion: Introduce the smoke generated from your smoking source into the smoking chamber where the food is placed. Cold smoking often requires an extended period (ranging from hours to days) as it is done at a low temperature without heating the food.

6. Cool Down: After completing cold smoking, allow the food to cool slightly before removing it. Cooling helps the flavors settle and enhances the overall taste.

Cold smoking is a method that imparts a rich smoky flavor to ingredients, making it particularly suitable for items like cheese and seafood. Since it doesn't involve direct heating, it preserves the texture of the food while adding a delightful smoky taste.


Maintenance and Cleaning

SMOKER-X is dishwasher-safe. However, if the device is heavily soiled, we recommend handwashing.

As for the thermometer, please note that it is not waterproof, so it must be removed before use.

Customer Service

If you have any questions or concerns, please feel free to contact us at contact@kiwamiyatei.com.

We are here to assist you.