Why did I chose Hibachi? I wanted to bring the magical taste and smell of outdoor fire into more dishes. I have found a perfect solution for kitchen grilling in Hibachi. it requires a small space, it’s easy to keep clean, made of stainless steel, perfect from every perspective.

We have been using the BodrogSmoker Hibachi for many months now. The most important is use-case for us is when we are with friends, we just place it in the middle of the table and while we are talking everyone can cook whatever they want to. Previously someone, the “chef”, was a bit isolated thus left out from all the fun. This changed by now. We made steak with a full fire basket and vegetables with just a few pieces of briquette, it works well for several hours without worrying it might cause any damages in the table, as thanks to its construction, no heat can be felt from outside. We use it least once a week.

Positive: extremely super, I love it. We use Bodrog Hibachi for almost every week’s menu, tested with a variety of briquettes, the crew in the kitchen loves it and guests usually come to admire it in the kitchen 🙂 Negative: Nothing 😅 it is great, that’s all 😎🔥🤘

The Bodrog Smoker Junior is a versatile machinery! It’s especially economical. Setting the temperature might require a little practice, but it keeps heat well. I usually use beech for cooking, as I learnt it from the master… ;). During winter time, I use it for smoking, I’ve made cheese and sausage too. The grill overlay is a useful, though I prefer the traditional metal grid.

The hibachi takes up little place which is very important to me because we don;’t have a large balcony or backyard. It is great for two when we want something fresh and smokey. It is easy to light up, so it only takes minutes to start cooking. It has a modern, trendy look, I recommend it to every household!

I recently received and started using a Bodrog Hibachi, with our own logo on it. I love it! It is compact, very economical to operate. It’s eye-catching, our guests love using it so it is a great marketing piece as well. Great for restaurants to offer something new to their guests.

I love our little ATOM! Cooking is very easy, since it is so well isolated that the temperature is well-balanced for preparing anything. If I fill it up with charcoal in the beginning, I don’t have to touch it for 10-12 hours. Many of my BBQ friends tried it and were amazed how well it holds the temperature. I often use cold smoke to prepare trout, duck breast, but I have of course prepared chicken legs and wings, ribs, bacon, pulled pork, I smoked ratatouille, vegetables and so on. An imporant advantage is its shape and size, it can be easily built into a professional kitchen layout under the kitchen hood. Its weight is around 200 kgs, which is brutal, but you can see that this item has the material needed for the job.