Looking for a smoke flavour that's different from the familiar oak or apple? Olive smoking dust from Grill Fanatics gives an aromatic, mild smoke with a spicy, almost Mediterranean edge when cold smoking. That makes it a natural choice for fish, grilled vegetables, olive oil and soft cheeses. The dust is finely ground, so it smoulders slowly and evenly in a cold smoke generator. You get a 500 gram bag.
When to choose olive smoking dust
This variety suits dishes with a southern profile: smoked tomato, pepper, courgette, mozzarella or white fish with lemon and herbs. For hearty beef, oak is the better choice.
- Aromatic, mild smoke that doesn't overpower
- Spicy character that pairs well with fish and vegetables
- Fine grind for a calm, hours-long smoulder
- Works in virtually any cold smoke generator
- 500 gram bag, so multiple sessions from one pack
How to cold smoke
Fill the generator loosely, light one corner and blow out the flame after a minute. The dust should smoulder, not burn. Give the smoking space a little airflow and keep the temperature below thirty degrees, otherwise cheese starts sweating and fish starts cooking. For vegetables, an hour or two is often enough.
Storage
Keep the bag dry and well sealed. Dust that's picked up moisture keeps going out and produces a sour smoke.
Feel free to compare with the other varieties of smoking dust or with the more robust oak smoking dust. For hot smoking on the kamado, check out the smoking wood category.
