Cold smoking calls for material that keeps smouldering for hours without catching flame. Oak smoking dust from Grill Fanatics is made for exactly that: the dust is ground so fine that it burns evenly in a cold smoke generator and gives a constant, thin smoke. Oak delivers the classic, robust smoke profile you know from smoked ham and mature cheese. You get a 500 gram bag, enough for multiple sessions.
What is oak smoking dust used for
This variety suits products that can handle a robust smoke. Think of mature cheese, salmon, bacon and dry sausage. With very young cheese or white fish, oak can quickly become too dominant.
- Fine grind, so a calm and predictable smoulder
- Classic, full smoke profile for cheese, fish and cured meats
- Works in virtually any cold smoke generator or maze
- Usable in the kamado, in a smoking cabinet or in a closed box
- 500 gram bag, so you don't have to buy more per session
How to cold smoke
Fill the generator, light one corner and let the flame burn for a minute before blowing it out. The dust should smoulder, not burn. Place your product away from the generator and keep the temperature below thirty degrees, otherwise cheese starts sweating and fish starts cooking.
Storage
Store the bag dry and well sealed. Dust that's picked up moisture keeps going out and gives a sour smoke. An airtight box in a dry space works best.
Browse the full range of smoking dust, or choose something milder such as the apple smoking dust from Grill Fanatics. For coarser varieties and smoking planks, check out the smoking wood category.
