Almost New Master Range Commercial Smoker ( Natural Gas )
Town's Smokehouses blend Asian and Western techniques to produce juicy, lean barbecue and smoked products. Water in the drip pan prevents shrinkage. Dripping fat creates smoke and flavor. Smokehouses handle a wide variety of applications: smoked fish, meat, sausage, cheese, and jerky plus barbecue of any type.
Suspend ribs or tenderloin from skewers on two cooking levels. Using optional BBQ utensils , fowl and suckling pig can be hung and barbecued. Fish or roasts can be placed on optional racks. Use the Woodchip Box to "cold smoke." MasteRRange � Smokehouses barbecue quickly while producing a "slow cooked" flavor.
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