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
Seasoning a smoker: initial setup in 5 steps
Before the first smoking session, every new smoker is seasoned empty once. The 5-step guide with temperatures, duration and the...
Smoking temperature chart: fish, meat, sausage, cheese
The smoking temperature must always be considered alongside the product, process, core temperature and time. This table categor...
Smoking dust guide: Which wood for which aroma?
Beech is the universal wood, alder the mild fish classic, cherry brings fruit and colour, juniper adds a spicy accent. The guid...
Cold, warm & hot smoking: The process guide
Cold smoking keeps it raw, hot smoking cooks it, and warm smoking lies in the demanding middle ground. This guide compares temp...
Smoking for beginners: the 7-step guide
Beginners learn smoking most safely with hot-smoked trout: an 8% brine made of 560 g salt and 7 l water, chill for 12 hours, dr...
Which smoker size do I need? Capacity guide
The right smoker size depends on your largest regular batch with enough space between the pieces – not on cramming it full. Thi...
How much does a good smoker cost? Price guide 2026
A good Beelonia smoker costs from 540.26 € for the Smoky 4, from 1,035.30 € for the double-walled F1, and from 7,457.73 € for t...
Gas smoker comparison: Wood, gas or electric?
Wood, gas or electric? Wood offers the most active fire management, gas heats up quickly and without a socket, electric is the ...
Beelonia Smoky or F-series? The series comparison
Smoky or F-series? Smoky offers a more affordable entry for up to 25 fish; the double-walled F-series is built for more frequen...
Buying a smoker in 2026: Which one is right for me?
Which smoker is right for you? Smoky is the affordable entry-level model for smaller batches; the double-walled F-series shows ...
Smoking trout: Guide with brine, time & temperature
Smoking trout in five steps: 6–8 % brine, dry until the skin is leathery, cook at 100–110 °C, smoke at 60–90 °C until golden ye...
