A vertical 'Hangi' style smoker designed in conjunction with Matthew Burgess of Caravan Restaurants. The cooking chamber is arranged vertically with a fire at the bottom that uses a diffuser plate that allows all the meat juices to drip down and then come back up from the fire. Comes with four grate levels, Tel-Tru gauges and it is mounted on flat plate with 4 caster wheels.
Comes with an exclusive printed book of recipes for using on the vertical by Matt Burgess
Black or Catrol Green available - other colours on request
Price includes VAT
We offer shipping in a dedicated van / trailer. We can also export in heat treated crates if needed
When first firing up your pit run it at 22F5 / 107C for an hour and let it cool before going hotter, this allows the paint to cure.