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
Scalding kettle & butchering kettle: Selection guide for businesses
From the home butchering classic to butchery equipment: the kettle belongs to the smokehouse just like the smoker. Sheet steel ...
Fishing club: The right club smoker
Club smoking means: lots of fish, many hands, often no power supply. Which smoker suits the fishing club – from the Smoky 6 to ...
From wood to electric smoker: Retrofitting the heating system
From wood fire to thermostat comfort without buying new: Beelonia smokers retrofit via module swap. Which electric heating fits...
Changing the door seal: F1 to F2-70/60 XL
A tired door seal costs temperature, smoke and money – changing it costs €11.31 and 20 minutes. How to spot wear, remove the ol...
Retrofit thermostat on the F1/F2 Elektro
The manual electric smoker becomes a controlled one – for €249.90 and a quarter of an hour's installation. What the retrofittab...
Removing tar & condensate in the smoker
Tar is coagulated smoke condensate – and almost impossible to defeat mechanically. How the alkaline smoke resin remover dissolv...
Smoker not getting hot: diagnosis in 6 steps
Your smoker isn't reaching the right temperature? Six testing steps will find the cause – for any heating type. From supply air...
Smoke not drawing: causes & solutions
If the smoke builds up instead of drawing, every smoking result becomes bitter. The six most common draught problems – stuck th...
Checking & replacing the heating coil: U-shape vs W-shape
The heating coil is the classic wear part of the electric smoker – and easily replaced yourself in 15 minutes. Here is how to c...
Christmas smoked fish: menu plan for the holidays
Home-smoked beats store-bought – especially during the holidays. The menu plan: quantities per guest, the countdown from the Oc...
Stremellachs: hot smoking salmon in strips
Stremellachs is hot-smoked salmon in strips – juicy, cooked and made in an afternoon. The Beelonia video recipe: 7% brine overn...
Smoking bacon yourself: pork belly step by step
Pork belly is raw ham in fast forward – thinner, faster, smokier. The guide: 35–40 g curing salt per kg, curing for about a wee...
Pulled pork from the smoker: low & slow
Pulled pork is the 16-hour journey to the tenderest pork – and the regulated smoker is its best pilot. The complete recipe from...
Smoking mackerel: fast, fatty, aromatic
Mackerel is the quick summer classic among smoked fish: fatty enough to be forgiving, small enough for after work. The guide wi...
Smoking Landjäger & raw sausage: guide + spice basics
Landjäger is raw sausage in its purest form: fermented, pressed, cold smoked and dried. The guide with the critical stages – pH...
Smoking cheese: Types, times, temperatures
Cheese is the perfect cold smoke beginner project: no curing, hardly any risk, great wow effect. Which varieties are suitable, ...
Smoking chicken: Cook whole chicken & legs juicily
Smoked chicken is juicier than any roast chicken – if the core temperature is right. The recipe for whole chicken and legs: bri...
Making your own biltong: the South African original
Biltong is not jerky: cut thicker, marinated in vinegar, crusted with coriander, and slowly dried for days. The original South ...
Beef jerky in the drying cabinet: guide + recipe
Beef jerky is dried, uncooked meat – and the drying cabinet turns this into a predictable process. The recipe: lean beef, spicy...
Fishing season: smoking your fresh catch directly
No fish tastes better than your own catch from your own smoke. The angler's guide: cold chain from the bite, gutting at the wat...
Adjusting supply & exhaust air: How to get the right draught
Air inlet and exhaust decide whether the smoke draws cleanly or stagnates and turns bitter. How to set both correctly, why the ...
Filling & lighting a cold smoke generator: cold smoke basics
The cold smoke spiral is the most affordable cold smoke solution – if it doesn't go out. Here is how to fill and light it corre...
Calculating brine: Formula + table for 5–10%
The brine determines taste and safety – and it's pure maths. The formula, a percentage table from 5–10%, the right amount of br...
Smoking in winter: Why cold smoke is a matter of cold
It is no coincidence that cold smoking is a winter activity: above a chamber temperature of 25 °C, the goods start to cook – an...
