Healthy eating is a very hot topic right now. Avoiding chemicals and preservatives is possible without spending a fortune on the most expensive products. A very old method of protecting food against spoilage, i.e. smoking, comes in handy here. Currently, however, thanks to the Borniak Alucyn UW-70 analogue smokehouse, this process is almost automatic and therefore extremely pleasant. You just start your equipment and smoke. After which you quickly find out that you can easily achieve the captivating, deep taste of ham, salmon or cottage cheese, which you have never known before. The design of the smokehouse has many advantages. The chamber is characterized by a very high tightness. The convenient door with magnetic closure has been reinforced with a seal. The walls are insulated with a special foam, using the injection method. Thanks to this, no condensation forms on them. This perfectly protects your smoked meats from spoiling. The interior is made of stainless steel, which is certified for contact with food, while the alu-zinc surface is very resistant to weather conditions. The very name of the smokehouse indicates that the capacity of its chamber is 70L. This is enough for you to easily fit even 10 kg of meat or 8 kg of sausage in it. The walls of the chamber have handles, thanks to which you can smoke on 6 shelves at the same time. Starting the smoke production requires you to press only one button, which starts the generator. The wood chips smolder producing smoke. Combustion occurs automatically - the wood from the container is directed to the heater, where it burns slowly. The final product is not scorched because there is no flame in the process and the device maintains the correct combustion temperature. The appropriate operating temperature is ensured by a heater equipped with a radiator, thanks to which the temperature distribution is very effective. The smokehouse also has a thermostat that will allow you to obtain the set temperature inside the smoking chamber. You can easily control it with a knob. Juices and fat from the prepared smoked meats flow directly into the baffle bowl with roof-shaped holes. This is a great protection of the heating parts and smoking sticks against greasy contamination. The sludge from the chimney gets directly onto the drainer underneath, thus there is no possibility of it getting on the prepared delicacies. The basis for obtaining products in accordance with the recipe are the appropriate conditions for the process, hence the chimney damper is of great importance here, as it allows you to regulate the smoke density.