A particular specialty in the Ritter is recently our original BBQ Smoker! (Can also be rented for your party)

In this archaic device there is a wood fire inside the firebox. By opening the warm, smoky air of the fire reached in the closed cooking chamber in which the meat or other ingredients are heated on a grill. A fireplace at the other end of the cooking chamber conducts heat and smoke from above and ensures that a suction is created.

The heat in the BBQ Smoker can be adjusted by various means: So already decided by the choice of wood or coal (if it is less smoky taste), how hot the fire is burning. A large fire creates more heat than a little. The same applies to the intensity of the smoke, which plays in the smoker a crucial role.

To achieve the typical BBQ smoke flavor, you should preferably use aromatic wood. Very mild and tasty, for example, fruit woods, however, is something hearty walnut. If You would a bigger heat, you have to use foak, for example. To intensify the smoke, it includes both the vents and the fire compartment. Due to the low air circulation, the temperature remains low and there is much smoke.

The ideal temperature for the "hot smoking" is located at 60 to 90 degrees Celsius. The lower the temperature, the longer the food can be smoked - fish and meat - very well.

- Only the beginning and then at the end of some wood or "Smoking Chips" (aromatic wood chips) on the heat given to season the meat with the resulting smoke "will."
Long cooking time, little work

The advantages of this cooking method are obvious: The meat must not be monitored or turned, as it will cook evenly at about 100-120 degrees Celsius around. The spatial separation of the firebox and cooking chamber prevents fat or meat juices from dripping into the fire. This type of barbecue is little work and tastes great. Especially large meat pieces can be very well prepared in this way.