With the Cold Smoke Generator starter kit you smoke cold: you give cheese, fish, salt or nuts a real smoky flavour without cooking them. The generator smoulders on fine sawdust and releases only smoke, almost no heat. You place it at the bottom of your kamado or barbecue, close the lid and let the smoke do its quiet work.
What you make with the Cold Smoke Generator starter kit
Cold smoking is different from low-and-slow cooking. Your product stays raw or uncooked and simply picks up flavour. Think of aged cheese that gains a smoky rind, salmon you've cured yourself, sea salt for your meat, butter, eggs or a handful of nuts for drinks. You can even make your own smoked paprika powder with it.
- Smoke without significant heat, so your product doesn't cook
- One fill of sawdust smoulders on for hours without needing a top-up
- Works in your kamado, but also in a regular barbecue or smoking cabinet
- You decide the flavour with the wood type of your sawdust
- Suitable for cheese, fish, salt, butter, eggs and nuts
How to use it
Fill the generator with dry sawdust, press it lightly and light one corner until it smoulders. Place it at the bottom of your cold kamado, put your product on the grate and keep the air inlet open a small crack so the smoke can flow through. Preferably work on a cool day, because above twenty degrees cheese starts to sweat.
Choose your flavour among the sawdust or check out the wider smoking wood range. For the rest of your tools, check out the bbq tools.
