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Cold Smoking

Cold Smoking

Cold smoking has preserved and flavoured food for centuries. Cold smoke your own side of smoked salmon, or richly flavoured pork belly before slicing into smoked bacon. You typically need to salt food to preserve it before smoking, so pick up box of pure Diamond Crystal kosher salt as well – chefs' favourite, with no anti-caking agents.

For quicker cold smoke and tableside theatre, the Polyscience Smoking Gun is the chef's favourite tool. Add a wisp of smoke to chocolate desserts before whisking away a glass cloche, or smoke infuse a bottle of whisky for incredible cocktails. For cold smoking bigger quantities of fish, bacon or cheese, the Bradley Cold Smoking Adapter is the ideal accessory for your Bradley Smoker.

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