How to choose a smoke generator

Two things decide: chamber volume and hopper capacity. Small and medium DYMBOX can handle a smokehouse up to 1,000 l, the large one up to 4,000 l. A larger hopper means longer smoking without refilling the chips. The second criterion is easy cleaning. Heimdall has an opening ash tray, allowing you to empty the ash even during operation. The medium DYMBOX has a pull-out bottom part for ash.

Which version to choose

• Loki 3 l and ODIN 6 l smoke generators burn the chips separately, so the tar does not enter the chamber and is caught in a glass jar. The package includes an air blower with power regulation from 10 to 100%, thick-walled hoses, a Y-connector, and a glass jar. Loki has a powder-coated steel hopper, while ODIN has one made of stainless steel.
• The Heimdall 3 l smoke generator is made of AISI 304 stainless steel. A 4 W compressor regulates the air supply, allowing you to control the smoke density. The generator can be attached to and removed from the adapter in a few seconds.
• DYMBOX generators with volumes of 1.36 l, 2.32 l and 5 l are made of acid-resistant stainless steel. They are powered by a pump, so they can handle a large chamber or a grill with a closed lid.
• The OLDway cold smoke generator is a 304 stainless steel spiral for fine sawdust or 1-3 mm chips. You light it with a candle, and one fill provides up to 10 hours of smoke at approximately 30 °C.

What you need for the generator

The fuel is wood chips. For generators with a hopper, go for a coarser fraction of 3-8 mm. However, the smoke alone will not heat the chamber. A heating element and thermostat maintain the set temperature, turning a wooden or metal smokehouse into an electric one. The DragON set adds a digital control unit and can handle walls 1.5 to 15 cm thick. A ready-made alternative to conversion is electric smokehouses. You can find the smoker assembly with a smoke generator on the smoker with DYMBOX page. For the generator hole in a wooden chamber, we offer flat drill bits of 30 and 34 mm. You can monitor the meat temperature with a probe thermometer.