Weber Cold Smoker.
The Weber Cold Smoking unit is an ingenious design which is a clever way to turn any barbecue, gas or charcoal, into a cold smoking unit to add a smoky flavour to food without needing a heat source other than the smoking dust, not included, which burns within the unit.
Simply put smoking dust within the spiral in the smoking unit then light and several hours of smoke will be produced as the dust smoulders it's way around the spiral.
The Weber Cold Smoke Generator is designed for cold smoking fish, cheese, sausages, meats, etc. The new and unique design produces a rich flow of cold smoke for up to 10 hours without the need for gas or electricity.
The cold smoker can be used with any BBQ with a lid or hot smoker or any container that will keep in the smoke i.e. a metal box or dustbin.
- New patented design.
- This product is our number one selling product due to its simple, but clever design.
- An ideal gift for fishermen and home smoking enthusiasts.
- Will produce smoke for up to 10 hours.
- Dimensions: Ø 20 cm.
- Handle for easy carrying.
- The most simple and cost effective way to cold smoke.
How to cold smoke?:
Also meat or fish to be cold smoked must first be brined. Mix coarse salt with herbs as desired, roll the food in it and allow it to rest in the mixture. The brining time depends on the ingredient. When ready, wash off all the brine and thoroughly dry the food.
Cold smoking is done with our Weber cold smoke unit. Fill the spiral completely with wood dust (e.g. our Hickory or Mesquite wood dust) and place the generator in a smoker. Let the wood dust smoulder over a lit tea-light candle. Remove the tea-light candle after fifteen minutes. You can also let the wood dust smoulder with a lighter cube. Put the food to be cold smoked on the grill (with the skin side on the grill) or attach it to the hooks. Cold smoking takes at least 4 hours. With the Weber cold smoker you can smoke up to 7 hours, depending on the desired flavour. For cold smoking, the temperature in the smoker is max. 25°C. Cold smoked food remains raw and can be kept longer. During cold smoking, make sure to check the food every hour by lifting the lid. This allows fresh oxygen to enter which will stimulate the smoking process.
Tip: cold smoking is preferably carried out at an outside temperature of less than 25°C. The cold smoke generator works only with wood dust, and not with smoke chips.
- Manufacturer: Weber
- Model: 17636