An ingenious device which generates ten hours of aromatic heat-free smoke flavour from just 100g or wood dust for a range of cold smoking projects.
* As featured on Nadiya's British Food Adventure, BBC 2 *
The ProQ Cold Smoke Generator will turn your covered barbecue or hot smoker into a cold smoker. When filled with wood dust and lit from an outer corner, the square mesh maze design will deliver up to ten hours of cooled smoke flavour as the wood dust smoulders gradually along its mesh channel.
The product is ideal for any cold smoking projects including smoked salmon, cheeses or bacon where temperatures below 20 degrees centigrade are required and because it doesn't create heat can be used in a variety of homemade smoking compartments including our own cardboard Eco Smoker.
Supplied with a 100g pack of oak wood dust (in the package) together with an additional 100g pack of oak and 100g of beech dust. Also supplied with our Quick Usage Guide.
You can use the Cold Smoke Generator in dedicated hot smokers, covered barbecues, the Eco Cardboard smoker or your own home-built smoking compartment. Just fill the generator with fine wood dust and place in your device in place of the heat source. Once the dust is lit, remove the tealight provided. Cold smoking timings vary according to the food. Cheeses need as little as 1 to 2 hours, fish 6 hours plus and bacon or larger joints at least 10 hours.
Extra tips: Use a fine particle dust, larger particles create too much surface area and will not smoulder effectively. Make sure the dust is very dry. Ventilate the compartment you are using at the base and at the top to provide a gentle air-flow.
Stainless steel. Clean with hot soapy water and scrub gently with nailbrush to remove any residues. Also dishwasher safe, but should be washed separately.
H4 x W15 x D15cm
Oak and Beech Wood dust is supplied in resealable plastic pouches H19 x W13cm. Weight 100g each.