Cold smoking is synonymous with smoked salmon and is sometimes confused with hot smoking. Cold smoking can be used to cure fish, however today we use cold smoke to flavour foods, cheeses and spices e.g. pepper and salt. Hot smoking on the other hand combines heat and smoke to cook and flavour food at the same time.
To cold smoke with the ProQ Cold Smoke Generator you will need a container, a BBQ with a hod such as a Weber kettle, gas BBQ, or our specially designed Eco container
. Whatever container you choose it will need in and out vents as the smoke generator is continually producing smoke and although the wood dust is just smoldering it does require a constant supply of oxygen to keep alight.
For more information on how to cold smoke search on Amazon plus there are many videos on www.youtube.com.