Piro 200 Large Offset Wood Smoker

Overview:

Built for high-capacity, flavor-packed performance, the Piro 200 Large Offset Wood Smoker is the ultimate solution for serious pitmasters and large gatherings. With a spacious design that serves up to 60 people, this Argentine-made smoker uses indirect heat to deliver rich, smoky resultsperfect for slow-cooked meats, sausages, ribs, and more. Crafted from durable iron with removable fireboxes and heavy-duty accessories, the Piro 200 combines functionality, tradition, and professional-grade quality in one powerful unit.

Included Accessories:

• 1 Internal Grill Grate

• 1 Liquid Drip & Aromatic Steam Tray

• 2 Hanging Supports

• 16 Meat Hooks

• Integrated Wheels for Mobility

Key Features:

• Large Capacity Cooking Designed to serve 5560 people, perfect for events, catering, or big family gatherings.

• Indirect Heat Offset Design Uses removable side fireboxes for consistent, controlled heat without direct flame exposure.

• Dual Cooking Modes

  • Hot Smoking: 158F230F (70C110C) for slow-cooked, smoky flavor.

  • Conventional Wood/Charcoal Oven: 248F392F+ (120C200C+) for high-temp roasting or baking.

• Chimney with Adjustable Damper Fine-tune airflow and temperature with ease during both smoking and grilling.

• Removable Liquid Tray Adds moisture and aromatics to your cook while catching drippings for easier cleanup.

• Durable Iron Construction Built to withstand heat, weather, and heavy use with authentic Argentine craftsmanship.

• Fully Equipped Comes with internal grill, 2 hanging supports, 16 meat hooks, drip tray, high-heat gloves, and rolling wheels for mobility.

• Easy Maintenance Detachable fireboxes and built-in drainage make post-cook cleaning simple and efficient.

• Dimensions 22.4″ diameter x 33.9″ height (main cylinder).

How It Works:

1. Prep:
   Fill the liquid tray with water and herbsthis catches drippings and keeps the cooking chamber humid for better flavor and tenderness.

2. Ignite:
   Use fire starters and small wood or charcoal in the side fireboxes. Once lit, close the lids to prevent direct flame exposure to the smoker walls. Leave the main lid open briefly to boost oxygen flow.

3. Cook:
   Maintain a steady heat by periodically adding fuel. Adjust the chimney damper to control internal temps. Add wood chips for smoke when desired.

4. Finish Strong:
   Toward the end of your cook, add more fuel to increase heat and achieve a beautifully caramelized exterior.