Do you want to enhance meat, fish, or cheese with the unmistakable aroma of smoke? Then a high-quality smoker is just what you need! At Fieger.ch you'll find everything you need for cold smoking – from classic smokers and cold smoking coils to all the necessary accessories.
Since 2006, we have been supporting self-sufficient consumers, hobby smokers, and direct marketers throughout Switzerland with quality products and personalized advice. Whether you're smoking for the first time or want to equip your own smokehouse – we have the right solutions.
Buy your smoker now and start your cold smoking adventure – with Fieger.ch by your side.
The advantages of our smokers & cold smoking systems
Simple & reliable – even for beginners
Our smokers are easy to use and allow for controlled cold smoking – no prior knowledge required. Ideal for beginners!
For cold smoking & hot smoking (depending on the model)
Depending on your plans, we offer models for both smoking methods . This gives you flexibility and allows you to expand your product range at any time.
Robust materials & clean workmanship
Whether stainless steel or galvanized sheet metal – our smokers are weatherproof, durable, and easy to clean . Ideal for use in the garden, on the balcony, or in the yard. No cheap gimmicks, but made in Germany by professionals for professionals.
Consistent smoke development & temperature control
Thanks to suitable accessories such as smoking spirals, smoke burners or smoke generators, the smoke can be kept even and for hours – for a perfect result.
Our product selection at a glance
Smokers in various sizes and designs
From compact table models to large stainless steel cabinets – something for every need.
Cold smoking systems & accessories
- Cold-smoked snails & smoldering fires
- Smoke generators for uniform smoke development
- Grids, thermometers, door inserts, drip trays – everything that goes with it.
Application & tips for cold smoking
Here's how it works, step by step.
- Pickling or curing the meat/fish
- Allow to dry – important for smoke absorption
- Cold smoking at 15–25 °C – in several cycles over several hours or days
Ideal for many foods
Cold smoking is ideal for:
- Bacon, ham, salmon, trout, cheese, tofu, sausage
Tips for perfect results
- Use high-quality smoking flour (e.g. B. Beech, Alder)
- Combine with spices or herbs
- Ensure good ventilation in the smoker.
Why buy from Fieger.ch?
Experience & passion since 2006
We are experts in self-sufficiency, direct marketing & home processing – and are happy to advise you personally.
Everything related to smoking from a single source
With us you will find not only the right smoker , but also smoking flour, spices, curing mixtures & accessories .
Shipping throughout Switzerland – fast & reliable
Simply order online – we deliver directly to your home or farm. No detours, no stress.
Customer reviews & inspiration
"I never thought cold smoking would be so easy! My first bacon was incredible – thank you for the advice!"
– Thomas G., Lucerne
"With the Fieger smoker, it works perfectly – we even smoke our own cheese now. The aroma is amazing! Just try cold-smoking mozzarella on the rack. Making Scamorza is so easy!"
– Family Steiner, Appenzell
Tip: Show us your smoking project on social media – we'd love to share your pictures!
FAQ – Your questions about smokers & cold smoking
Which smoker is suitable for beginners?
Small models with a cold smoking screw or smoke generator are ideal for beginners. We would be happy to advise you personally.
What else do you need for cold smoking?
You will need:
- Smoking sawdust ,
- a cold smoking device (e.g. B. spiral),
- And a little patience – the taste is worth it!
How long does a smoking process take?
Depending on the product , 6–24 hours per smoking session , usually over several days. Cold smoking is a slow but worthwhile process.
Buy a smoker now & start cold smoking
Ready for the art of smoking? With a smoker from Fieger.ch , getting started is easy – and the enjoyment begins with the preparation. Whether it's bacon, salmon, or vegan delicacies: smoking simply tastes better when you do it yourself.
