ProQ Cold Smoke Generator Offer

ProQ Cold Smoke Generator

ProQ Cold Smoke Generator

The ProQ 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. This product is our number one selling product due to its simple, but clever design.

An ideal gift for fishermen and home smoking enthusiasts.

* Designed in the UK
* Will produce smoke for up to 10 hours
* New patented design
* Includes Oak wood dust for one application only
* Dimensions: 6" x 6" x 1.5"

The most simple and cost effective way to cold smoke.


Free UK Mainland Delivery for orders over £19.99

Price: 34.99 (Including VAT at 20%)

Howard - Milton Keynes

Thanks very much for the great service got the cold smoker the next day and had a play on Saturday.

Customer Comments - Alex

Hi Roy , just thought I would send you a mail to let you know how pleased I am with the cold smoker and service / advice you sold me! I used an old milk churn , placed the cold smoker in it and with a few holes to get the air flow right produced the best smoked trout I have ever had ! Now for the salmon ! I am spreading the word about this fantastic bit of kit ! Alex

An Explanation on the Types of Cold Smoking

Firstly there are two methods of cold smoking: cold smoking for curing fish like smoked salmon and cold smoking for simply adding flavour.
Cold smoking for preservation is a process that starts off with curing and then cold smoking. The meat or fish is soaked in a special solution and then cold smoked for very long periods (days). Not only does the smoke need to be cool, but also the outside temperature as even warm conditions like a hot summer day will start to cook food. If you want to cold smoke for preserving food then you will to read up on this process.

Cold smoking to add flavour is easy and fun and very basically all you are doing is adding the delicious smoke flavour to things like cheese, sausages, paprika or any food that you may want to enhance the taste. This process requires a cold smoke generator and a container of sort, could be a box or a BBQ. Once you have smoked your food you can then cook it or freeze for cooking later.

Hope this helps to clear up the different methods of cold smoking.

Cold Smoke Generator Video

Home Smoking & Curing

Home Smoking & Curing

This book is a great introduction to hot and cold smoking and curing. Keith Erlandson talks about both the process and choosing the best meat and fish. His knowledge about the different types of salmon is invaluable and interesting.
Curing fish which is the stage before smoking is a delicated subject which Keith proves he has the experience with recipes and do and don'ts.
He covers a wide range of food smoking equipment including diagrams on building your own cold smoker - from a cardboard box to brick built smoke house.
We would recommend this book for anyone starting to cold smoke.
Can be bought from Amazon.

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