Cold Smoke Generator Pack


Shipping time: 2 days

Before 39.95 €
29.95
You save 10.00 €


Barbecook Cold Smoke Generator Pack.

The Barbecook 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.

Key features:

- 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.

- New patented design.

- Includes one Alder wood dust bag of 250gr. for one application only and 1 wax tea light.

- Dimensions: Ø 20 cm.

- 2 Handles for easy carrying.

- Steel nickle plated.

- The most simple and cost effective way to cold smoke.

How to cold smoke?:

actions_cold_smoker_barbecook

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 cold smoke generator. 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 tealight candle. Remove the tealight 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 cold smoke generator 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: Barbecook

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