Beelonia Guide
Räucherwissen aus der Praxis: Anleitungen, Rezepte und Kaufberatung von der Beelonia GmbH – Räucher- und Grilltechnik seit 1880.
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Safely planning preserving in kettles and canning
This guide explains how to plan preserving in a kettle for jars and suitable cans. It focuses on choosing the right kettle, process control, hygiene, and the limits of general time and te...
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Choosing a boiling kettle for catering and farm shops
This guide categorises boiling kettles for catering, farm shops and food crafts by heating method, size and application. It exp...
Scalding sausages: temperatures, times and troubleshooting
The table combines proven water and core temperatures, guide times by calibre, and reliable corrections for typical scalding er...
Cooking kettle meat: guide for butchering festivals and home butchering
Which cuts of meat belong in the kettle, how does the cooking process work and when does a kettle make sense? This guide explai...
Calculate the right butchering kettle size
The right butchering kettle size depends on the batch, water requirement and usable working volume. Tables classify sizes from ...
Electric or wood-fired boiling kettle?
Electric boiling kettles allow for digital control without a fireplace, while wood-fired models require a suitable exhaust syst...
Does a smoker need a permit? The 1-tonne limit
A commercial smoking system only requires a permit from a production capacity of one tonne of meat or fish products per week. W...
Why smoking is booming: Self-sufficiency & food craft 2026
Smoking is experiencing a renaissance – between the self-sufficiency movement, food craft, and the longing for real craftsmansh...
Michael Wickert: What pros know about smoking fish
Michael Wickert smokes professionally – and has documented his craft in a standard work. The pro's core rules from salting to t...
Customer report: Smokers in long-term use
The best reference is smokers that work every day for years. Three practical cases from the Beelonia customer base, two of them...
Smokehouse in the supermarket: Freshness as a sales magnet
Where supermarkets smoke, customers stop. The fish counter case: how live smoking proves freshness, the technology behind it an...
Smoking plant new or used? The TCO comparison
The used price is only half the truth – over ten years, parts, energy and failures decide. The TCO comparison for businesses: w...
Boiling and smoking system KR6: Two processes, one footprint
Smoking and scalding in one device: the KR6 saves sausage production the move between smoker and kettle. The plant portrait wit...
Winterproofing & storing your smoker correctly
The best news first: A V2A stainless steel (AISI 304) smoker doesn't need to be mothballed – winter is smoking season. For anyo...
Clean & maintain smoke generator
A well-maintained smoke generator smoulders reliably – a tarred one chokes itself out. The maintenance routine: empty the ashes...
Stainless steel care: remove flash rust & discolouration
Stainless steel doesn't rust – and yet sometimes has rust spots. Where flash rust and discolouration come from, which products ...
Steckerlfisch vs. smoked fish: funfair food at home
Steckerlfisch is not smoked fish – it is grilled fish on a stick, the funfair original. The recipe with garlic and herb marinad...
Spare ribs from the smoker: 3-2-1 explained
The 3-2-1 method makes ribs foolproof: 3 hours smoke, 2 hours foil, 1 hour glaze. The recipe for the regulated smoker – with th...
Smoking salt, nuts & butter: creative cold smoke
The most creative corner of cold smoke: salt, nuts, and butter absorb smoke like little sponges. Times, temperatures, and the g...
Smoking char: the noble brother of the trout
The char is the noble trout: finer meat, more delicate aroma – and the same smoking logic. The guide with the three adjustments...
Smoked fish platter for guests: quantities, sides, process
The smoked fish platter is the grand entrance of your own smokehouse. Quantities per guest, the variety staging from mild to st...
Easter ham from your own smoker
The Easter ham is a scheduled project: if you want to slice it at Easter, you cure it eight weeks beforehand. The backwards sch...
Making Kassler yourself: Curing, smoking, scalding
Kassler is the fastest meat refinement: injection-cured, warm smoked, cooked to core temperature – in days instead of weeks. Th...
Making Kaminwurzen yourself: South Tyrolean classics
Kaminwurzen are South Tyrol's answer to the Landjäger: small, robust, cold smoked and air-dried. The recipe with a juniper note...
