ProQ Cold Smoke Generator

ProQ Cold Smoke Generator

ProQ Cold Smoke Generator

The ProQ Cold Smoke Generator will produce a steady stream of cold smoke for up to 10 hours. It is ideal for cold smoking fish, cheese, sausages, garlic etc.
The ProQ cold smoker is used with any BBQ with a lid and vents, you could even use a metal dustbin or cardboard box to contain the smoke. Whatever container you use must have air vents for it to work effectively.
The easy way to cold smoke your food for both commercial and home food smoking. Our Eco Container is designed to be used with the ProQ cold smoke generator.

The ideal gift for fishermen and food smoking enthusiasts.

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

SEE VIDEO BELOW ON HOW TO LIGHT THE COLD SMOKE GENERATOR

Free UK Mainland Delivery for orders over £19.99


Price: 34.99 (Including VAT at 20%)

John Fryer - S Humberside

Thank you very much for the Pro Q generator cold smoker, used it for the first time smoking bacon, absolutely brilliant!!!!

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


There are two types of cold smoking: cold smoking for curing fish like smoked salmon and cold smoking for adding flavour.

Cold smoking for preservation of food is a process that starts off with curing with salt or in a brine and then exposing the fish / meat to cold smoking.

Although cold smoking is an easy process. Please be sure the ambient temperatures are below 32 degrees Centigrade.

Cold smoking to add flavour to food is easy and fun as 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.
Home Smoking & Curing

Home Smoking & Curing

This book is a great introduction to hot smoking, cold smoking and curing. Keith Erlandson talks about both these processes with advice on 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 delicate 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.

Video on lighting the ProQ Cold Smoke Generator

Tips on Using the ProQ Cold Smoke Generator

The moisture content and consistency of the wood dust will determine how well the wood dust burns / smolders. If it stops burning then the moisture content needs reducing by spreading the wood dust on a tray (non metallic) and microwaving for 30 seconds. Compacting the wood dust by lightly pressing it down into the smoke generator will improve how well it burns / smolders this mainly applies to Oak dust.

Is is good practice to clean the cold smoke generator after each use with a brush and soapy water, as the tiny holes in the mesh will clog up with the resins from the wood and affect the efficiency of the cold smoke generator.

Good air flow is essential for keeping the wood dust burning, as the wood dust requires a constant flow of oxygen. So whichever container you choose to use be sure there are air holes at the base and at the top of the container.

If you are cold smoking and curing then be sure the ambient temperature is below 32 degrees Centigrade as bacteria becomes active above these temperatures.