3.5 tons, 8 meters long, 25 square meters of grilling surface, room for 800 kg of meat. Anyone who sees the smoker for the first time immediately thinks of a steam engine. Meat cooked in beech smoke for up to 16 hours, then plucked and served with coleslaw and BBQ sauce (both homemade) in a potato bun. There is no way to describe how this tastes. You just have to try it yourself.