Grill smoker – King

General specification:

  • Height: 198 cm.
  • Length: 225 cm.
  • Weight: 290 kg.
  • Width: 72 cm. – track width and pipe diameter: 50 cm.


The “King” grill    consists of three elements:

  1. Hearths,
  2. Grill part or (bbq.)
  3. Smokehouse or chamber (bbq.)



  • Length: 50 cm.
  • Tube diameter: 50 cm.
  • Fireplace grate – rod Ø 16 mm
  • Grill rack / bbq: 2 x (29 cm x 58 cm)


Grill or bbq part :

  • Length: 125 cm.
  • Tube diameter: 50 cm.
  • Grid for grill / bbq: (48cm x 125cm)
  • Smoke channel: 125 cm


Smokehouse or bbq chamber :

  • Height: 128 cm.
  • Width: pipe diameter = 50 cm.
  • Grid for bbq (round): 4 x ø 48 cm.
  • Smoking sticks; 2 levels x 3 pcs.


Device description:    The structure of the grill and smoker is mounted in a linear system resembling a shape (locomotive). Grill  “King”  is one of the first, proven, original version of Smoker – very helpful in creating healthy traditional food. It has two legs with wheels and two without wheels. It is made of a special sheet with a greater admixture of carbon, thickness: 4 mm – 6 mm.

Intended for gainful employment, business, medium-sized, large restaurants, restaurant terraces, agritourism, weddings, events. The grill smoker has a smoking module with a diameter of 50 cm . One-time charge for the smokehouse: 25 kg to 35 kg. – it can be approx. 60 trouts weighing 0.5 kg,  but better results are obtained when there is more space in the smoker (the products dry faster and then a nicer color of smoking is obtained.)

Thermal treatment can take place outside the furnace. The furnace has a door with a cut-out hole in which a damper ( gate valve)  to regulate the temperature is mounted . Above the hearth, there is a shelf with dimensions of: 20 cm x 28 cm, used to put a pot, pan, etc.

During thermal treatment, the fat does not come into contact with the heat, the fat flows through special channels into the bucket and is further removed.

Perfect for thermal processing in the BBQ system – slow processing of products at low temperatures under cover – long. Ideal for thermal processing: beef steaks, burgers, beef brisket, beef ribs, shoulder, pork ham – large dimensions and also for smoking various fish products, sausages, meat, etc. Possibility to spend 200 portions per hour – record 470 !!

The most important advantages of the “King” Smoker   are:

  1. Thermal treatment is covered – safety.
  2. We use dry wood for thermal treatment – ecology
  3. The heat treatment takes place outside the temperature source – health.


Prizes and awards:

In May 2004, the “King” grill and smokehouse of the “SMOKER” brand won competitions at the Polfood, Mleczna Rewia and Poultry Farm fairs organized by the Gdańsk International Fair. He also wins the Cup in the “Mercurius Gedanensis” competition for high product quality in the “Machines and equipment for the food industry” category.

In 2005, grill and smokehouses from the SMOKER group – “King” and “Queen” at the Polfish fair organized by the Gdańsk International Fair, again won the most important award, namely the Cup in the Mercurius Gedanensis competition for high product quality.