Beelonia Guide
Räucherwissen aus der Praxis: Anleitungen, Rezepte und Kaufberatung von der Beelonia GmbH – Räucher- und Grilltechnik seit 1880.
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107 posts
Smoking halibut: White vs. black – two worlds
Not all halibut is the same: the fatty black one forgives everything, the lean white one almost nothing. Why the two species ar...
Graved salmon: Curing without smoke – and when to smoke?
Graved salmon is smoked salmon without smoke: just salt, sugar, dill and 48 hours of patience. The recipe with weighing down an...
Smoking vegetables & tofu: Vegetarian from the smoker
The smoker can do vegetarian: peppers, onions, mushrooms and tofu gratefully take on smoke. Times and temperatures for hot vege...
Smoking trout fillets: faster than the whole fish?
Fillets are the shortcut to smoked fish: shorter brine, shorter run, no gutting at the table. The guide with adjusted times – a...
Dehydrating in the drying cabinet: fruit, mushrooms & herbs
Drying is the oldest form of preservation – and the easiest way to utilise the harvest. Apple rings, plums, mushrooms and herbs...
How healthy is smoked food? PAHs, smoke & research
Smoked food and health – without panic and without trivialisation. What research says about PAHs and benzo(a)pyrene, where the ...
Smoking in summer: workarounds for warm days
Summer is hot smoking season – and cold smoke break. What works at 30 °C and what doesn't: summer projects from trout to Stecke...
Smoking dust grain size explained: 500/1000 vs. 750/2000
The numbers on the RÄUCHERGOLD bag are not a code, but the grain size in micrometres. What 500/1000 and 750/2000 mean – and why...
Equalising & reddening: Patience phases during curing
Between curing and smoking lie the two phases that almost everyone underestimates: equalisation and reddening. Why the salt nee...
Smoker accessories: Basic equipment & extras
No hanging without hooks, no measuring without a thermometer – but not every extra is worth it right away. The honest accessory...
Setting up a smoker: planning the exhaust, pipe & location
The best smoker only smokes as well as its location allows. The planning guide: surface and distances, the exhaust with 130 mm ...
Used smoker: checklist, risks, alternatives
Used smokers can be bargains or rust buckets – the checklist decides. Seven checkpoints from material to parts availability, th...
Beelonia Küchenchef 1: Electric indoor smoking
Smoking without a garden: The Küchenchef 1 brings the smoker into your kitchen and cellar. A portrait of the compact electric s...
Factory report: How a Beelonia smoker is made
From V2A sheet metal to the finished smoker: a tour of the production facility in Beelen. Cutting, folding, welding, electrics,...
Since 1880: How Beelonia became a smoker manufacturer
Beelonia has been rooted deep in the Münsterland – since 1880. The history of the family business from Beelen: from metalworkin...
Spare parts for decades: Why old Beelonias keep running
There are Beelonia smokers that are older than their owners – because every part remained replaceable. The story behind the spa...
V2A stainless steel (AISI 304): smokes for decades
When it comes to smokers, the material determines the lifespan: V2A lasts 15–20 years, galvanised sheet metal 3–5. Material sci...
Commercial drying cabinets: producing jerky & dried goods
Jerky, dried fruit, herbs: dried goods are booming – and need production technology instead of kitchen appliances. The TF dryin...
Smokers in gastronomy: concepts & equipment
'House-smoked' is the most powerful word on any menu. How restaurants get started: the Küchenchef 1 for indoors, the smoke filt...
Financing a smoking system: Costs, depreciation, leasing
A smoking system is an investment with a clear price ladder: 2,700–24,000 € depending on the class. How businesses finance – pu...
Farm shop & direct marketing: increase margins with smoking
Refining is the direct marketer's margin – and smoking is its most traditional form. How the farm shop grows with ham, bacon an...
HACCP in smoking: Duties & documentation for businesses
HACCP isn't added bureaucracy – it's the documented manufacturing process. The critical points during smoking (core temperature...
Trout farming: Setting up your own smokehouse
For trout farms, your own smokehouse is the most direct route to added value: from the pond into the smoke and onto the counter...
Food Truck & Catering: Mobile Smoking Technology in Action
Smoke aroma sells – especially on the road. Which Beelonia equipment works in food trucks and catering: gas-compatible smokers ...
