PRO-FUMO Small portable professional smoker
The Profumo smoker, instantly allows sawdust combustion to smoke and aromatize food, this patented design smoker, permits the use of aromatic ingredients in its interior chamber without burning them.
Once the sawdust selected is placed into smoker chamber, simply light it and press “ON” on “ON/OFF” button on the smoker, you can incorporate smoker into smell service recipients or directly on selected food.
You may use pure wood sawdust distributed from Decorfood, tailor made for ProFumo smoker, or anyway use woodchips with low resin content and without varnishes or paint; oak, olive tree, cedar, walnut tree, birch tree, ash tree, mangrove tree, mahogany, all will work!
Our selected woods emit a nice aroma and instill an antibiotic effect during the food preparation. Wooden essences are for aromatize food with new fragrances; our selected woods, during combustion release aromatic natural scent which penetrate your foods, giving a good flavor and wonderful aroma, as well as preserving the food from decomposition.
The smoking time depends on the product selected (type of food, size and smoking degree), in general if you wish to smoke a larger portion, you should do it in a closed container. Attach the connecting tube and make multiple smoke injections in separated time intervals as desired. This process lasts up to approximately 24 hours.
For smaller quantities, it can be done in bags or in smaller containers sealed with plastic film. The smoking time will depend in the degree desire; considering few minutes and one or two charges is sufficient for a portion dish.
Once a long smoking process is finished, you should air the food to release the high concentrations of the elements acquired during the process. The sawdust used for the smoking can be aromatized with herbs or aromatic spices (juniper, clove, anise, rosemary, thyme, etc); you will achieve stronger aromatics flavor if you leave the sawdust and the chosen food closed airtight for around 24 hours.
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