Cherry wood is one of the friendliest smoking woods there is. Cherry smoking dust from Grill Fanatics gives a sweet, fruity touch when cold smoking and leaves a lovely warm colour on salmon, chicken and cheese. The dust is finely ground, so it smoulders evenly in a cold smoke generator without catching flame. You get a 500 gram bag, plenty for a series of smoking sessions.
What is cherry smoking dust used for
This variety shows off best with products that have a delicate flavour. Salmon and trout, chicken breast, duck breast and semi-hard cheeses are natural choices. Butter, salt and nuts also become more interesting with it.
- Sweet, fruity smoke without a sharp or bitter edge
- Leaves a warm, reddish-brown colour on fish and poultry
- Fine grind for a calm, hours-long smoulder
- Fits virtually any cold smoke generator or maze
- 500 gram bag, so multiple sessions per pack
How to cold smoke
Fill the generator loosely, light one corner and let the flame burn for about a minute before blowing it out. Make sure there's a little airflow, otherwise the smoulder goes out. Keep the space below thirty degrees so cheese doesn't sweat and fish doesn't cook. Two to four hours is enough for most products.
Storage
Store the dust dry and well sealed. If it picks up moisture, it smoulders unevenly and you get a sour smoke instead of a clean one.
Bill's tipLet smoked salmon rest in the fridge overnight after the session. The sharpness of the fresh smoke fades and the fruity note comes forward.
Browse all the varieties of smoking dust, or compare with the even milder apple smoking dust. For hot smoking on the kamado, check out the smoking wood chunks.
