Analysis by Valery Grin · · updated October 3, 2026
Browin 310105: 12.5 cm x 5 m elastic roasting net
A net to truss roasts and smoking joints in place of string, up to 220 °C and 1.5 kg
From€10
Reference price on Amazon (June 2026) · subject to change
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- Weight
- 0.108 kg
- Material
- Silicone (per Amazon's specification table)
- Temperature range
- ≤ 220°C
Quick answer
Yes, if you smoke or roast small joints and want them compact without tying string knots. It is a 5 m roll of elastic net, cut to length, for pieces up to 12.5 cm across and 1.5 kg. The limit is 220 °C: take it off before searing at 300 °C or more.
White net, 12.5 cm wide and 5 m long, for pieces up to 1.5 kg and 220 °C. It replaces butcher's string on a roast or a smoke; it is not for a hard direct sear.
The Browin 310105 is a roll of white elastic net for shaping and holding pieces of meat or cheese before roasting or smoking them. The listing gives 5 m in length (with a +/-5 % tolerance), 12.5 cm in width and 108 g for the single roll, and states Poland as the country of origin and Browin as the manufacturer. The title speaks of pieces up to 1.5 kg and a maximum of 220 °C; the seller adds that the material does not change aroma or flavour and that the net carries a test from the Polish State Institute of Hygiene. Amazon's specification table gives silicone as the material; the seller's text does not mention it.
Its job is the job of string, without tying knot after knot. The piece goes into a length of net, the ends are closed and the elastic leaves it compact and even in section, which is what an even indirect cook asks for. It suits irregular, rolled or stuffed cuts: the pork neck in the buzhenina, a cured piece for pastrami, a porchetta-style roll or a cheese for smoking. Because it is cut to length, you draw off the stretch you need, cut with a little excess, tie or clamp each end, and the 5 m gives you several pieces.
Being a net, it takes no room in the chamber, so it does not matter whether the kamado is a 33 cm MiniMax, a 46 cm Large or a 61 cm XL. What counts is the piece: the listing speaks of up to 12.5 cm across and 1.5 kg, and anything beyond that falls outside what the manufacturer states.
The figure to watch is the 220 °C ceiling. It covers a low-temperature smoke and a moderate indirect roast (at 200 °C or more the margin is already thin), but not the direct sear of a reverse sear, which on a kamado is done at 300 °C or more. At that temperature, or on live coals, the net is not meant to work: the prudent course is to take it off before searing and never rest it on the charcoal.
The listing has its creases. The long text on the page describes a net applicator with clamps and rings that does not appear in this roll's specifications (number of pieces: 1), so assume you are buying the net alone. Also, 12.5 cm appears both as the width of the flat roll and as the maximum diameter of the piece, which are different quantities: measure your piece before buying. It does not say whether the net can be washed and reused either, so the sensible approach is to treat it as a consumable. None of this comes from hands-on testing: the 4.5 out of 5 average over 380 reviews is what Amazon publishes.
Verdict: a cheap, sensible consumable for trussing roasts and smoking pieces up to 1.5 kg, with two clear conditions, no large pieces and no hard searing with it on.
A cheap, sensible consumable for trussing smoking and roasting pieces up to 1.5 kg. With a 220 °C ceiling: take it off before a hard sear.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Elastic net 12.5 cm wide and 5 m long: enough for several pieces, cut to length
- Rated to 220 °C per the listing: covers low smoking and indirect roasting
- Cites a Polish State Institute of Hygiene test and no change to aroma or flavour
- 4.5 out of 5 from 380 Amazon reviews, and cheap for what it is
Cons
- Only to 220 °C: it will not take a direct sear at 300 °C or more
- Maximum piece 12.5 cm across and 1.5 kg: big roasts are out
- Muddled listing: the long text describes an applicator not in this roll
Who it's for
For anyone smoking pork neck, pastrami, porchetta or cheese in small pieces who wants to drop string and its knots.
Not for
If you cook pieces over 1.5 kg or want to sear at 300 °C or more without taking the net off, it falls short.
Specifications
- Weight
- 0.108 kg
- Material
- Silicone (per Amazon's specification table)
- Temperature range
- ≤ 220°C
- Includes
- 1 roll of white net, 12.5 cm wide and 5 m long (+/-5 %)
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Goes well with
ThermoPro TP17H: 4-probe wired thermometer, -10 to 300 °C
Tying the piece only gives it shape; doneness is set by internal temperature. The TP17H comes with four wired probes: one goes into the centre of the netted piece and the cable runs out under the lid. They are bought together because they work on the same long cook, when you want to know the meat's temperature without opening the kamado.
€36
Miyabi 5000FCD – 24 cm Japanese Sujihiki (Slicing Knife)
The net is cut with scissors, but the cooked piece is sliced with a long, slim knife. The 24 cm Miyabi sujihiki is the natural partner for a pork neck or a pastrami in thin slices, once the net is off. It is the partner for afterwards: the net gives shape before cooking and the knife serves the piece once rested. It is a high-end purchase, for those who slice often.
€210
Bryco Goods: untreated pink butcher paper, 45.7 cm × 53.3 m with dispenser box
In a long smoke, after the first phase the piece is wrapped in butcher paper to get through the temperature stall, which is common with pastrami. The net shapes the piece before it goes into the kamado and the paper follows after. Two consumables that get restocked together and do not compete with each other.
€41
FAQ
What size of piece does it take, and how is it cut?
The listing speaks of pieces up to 12.5 cm across and 1.5 kg. The roll is 12.5 cm wide flat and 5 m long, and is cut to length: draw off a stretch, cut with a little excess, tie or clamp each end and move on to the next piece. Because the elastic stretches, measure your piece first and do not rely on the roll width alone. Anything over 1.5 kg falls outside what the manufacturer states.
Will it take a direct sear on the kamado?
No. The listing sets the limit at 220 °C, and a direct sear on a kamado is done at 300 °C or more. Use it for smoking and indirect roasting, and take it off before searing. Do not rest it on lit charcoal either. With a reverse sear, the normal approach is to cook the netted piece low, cut the net away with scissors and sear the bare piece.
How does it differ from butcher's string?
String is knotted by hand and the knots have to be spaced out; the net goes on in one go and the elastic holds the shape of the whole piece. The listing also says the material does not change aroma or flavour, and cites a Polish State Institute of Hygiene test. In return, the net's listing imposes a 220 °C ceiling and a 1.5 kg maximum, and string can be found in any kitchen.
Is it suitable for cheese or cured pieces?
The listing mentions cheese and long-keeping smoked products, so yes, within the same dimensions: 12.5 cm across and 1.5 kg. For a cold-smoked cheese, the cold-smoked cheese recipe does not require a net, but this one helps hold a soft or irregular piece. The title also mentions maturing, but the listing does not say for how long or in what conditions, so for long cures follow the recipe.