Oak is the classic among smoking woods, but it can turn out a bit stern. Whisky oak smoking dust from Grill Fanatics fixes that: the wood has absorbed the aroma of whisky, which makes the smoke fuller and rounder without a sharp edge. When cold smoking, that gives cheese, salmon and cured meats a lightly smoky flavour with depth. The dust is finely ground and so smoulders evenly for hours in a cold smoke generator. You get a 500 gram bag.
What is whisky oak smoking dust used for
This variety suits products that can handle a robust smoke: mature cheese, salmon, bacon, ham and dry sausage. Smoked salt or butter also picks up a distinctive character from it.
- Rich smoke profile with a warm, slightly sweet undertone
- Rounder in flavour than plain oak, without bitterness
- Fine grind for a calm, hours-long smoulder
- Works in 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 blow out the flame after a minute. The dust should smoulder, not burn. Give the smoking space some airflow and keep the temperature below thirty degrees. Two to four hours is enough for cheese, usually a bit longer for salmon.
Storage
Store the dust dry and well sealed. If it picks up moisture, the smoulder keeps going out and you get sour smoke instead of clean smoke.
Bill's tipAlways let smoked products rest a day before eating them. The fresh, sharp smoke layer then settles down and the warm wood tones come forward.
Browse all the varieties of smoking dust, or choose something softer such as the cherry smoking dust from Grill Fanatics. For hot smoking and coarser varieties, check out smoking wood.
