For your first cold smoking session you want wood that doesn't punish you straight away. Apple smoking dust from Grill Fanatics is well suited: apple wood gives a mild, slightly sweet smoke that adds flavour without overpowering the product. The dust is finely ground, so it smoulders slowly and evenly in a cold smoke generator. You get a 500 gram bag, enough for a series of sessions with cheese, fish or poultry.
When to choose apple smoking dust
This variety works well with anything you don't want to over-smoke. Young and semi-hard cheese, salmon, trout, chicken breast and even salt or butter all come out nicely. Looking for something more robust? Oak is the way to go.
- Mild, fruity smoke with a sweet undertone
- Fine grind for a calm, predictable smoulder
- Suited to cheese, fish, poultry and even salt
- Works in virtually any cold smoke generator
- 500 gram bag, so multiple sessions from one pack
How to approach it
Fill the generator loosely, light one corner and blow out the flame after a minute. The dust should smoulder, not burn. Keep the space below thirty degrees: if the temperature rises, cheese starts sweating and fish starts cooking. Two to four hours is enough for most products.
Storage
Seal the bag well and store it dry. Damp dust keeps going out and gives a sour smoke instead of a clean one.
Bill's tipLet smoked cheese rest in the fridge for a day or two before cutting it. The smoke then draws through the whole cheese evenly.
Browse the full range of smoking dust, or go for something more robust with the oak smoking dust from Grill Fanatics. For hot smoking on the kamado, look in the smoking wood category.
