Foodservice operators utilize smokers to impart flavors in food that would be difficult to create in any other way. 

The smoking process has offered operators a way to preserve food for hundreds of years. Recently, there has been a resurgence in smoking as a flavor enhancer and menu expander. This allows for items such as grilled and smoked salmon to be prepared in the same unit.

Although meats are the most common food type foodservice operators prepare in commercial smokers, this equipment can be used to infuse flavor into a variety of items, including cheese, vegetables and even butter and salt.

Cold smoking functions on some units can be utilized for producing bacon, sausage, country ham, fish and cheese.

Operators can also use smokers for preparing specific ingredients. For example, smoked tomatoes can be added to soup or salsa.

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When to Replace Smokers

Smokers: An Overview 
Although the popularity of smoked foods varies by region, its appeal has become more universal.

How to Know When to Replace a Smoker
Smokers can last as long as 50 years, but the average service life of these units is about a decade. Here are a few signs that it is time to replace a smoker.

Smoker Applications
Foodservice operators utilize smokers to impart flavors in food that would be difficult to create in any other way.

Maintaining a Smoker
Proper smoker maintenance and cleaning is a necessity for safe use and fire prevention.

Spec Check: Smokers
One common mistake in specifying smokers is underestimating or overestimating how much capacity will be needed.

Energy Efficiency and Smokers
With newer smoker models and specialty units, there have been advancements that enhance energy efficiency.