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Smoking & BBQ

Smoking & BBQ

There are two main types of smoking: hot and cold. BBQ smokers and the Cameron smokers hot smoke food - which mean they cook as well as flavouring with smoke. The ProQ BBQ Smokers are the ultimate in low 'n' slow outdoor cooking, making an American BBQ of slow cooked ribs or pulled pork. Whereas Cameron smokers take their heat from an indoor hob or BBQ - cooking and smoking a salmon fillet in 20-30 minutes. In contrast, cold smoking doesn't cook your food but it does bring flavour, and after enough time will also help preserve it. The Polyscience Smoking Gun is a chef's favourite tool for adding cold smoke theatre to dishes. The ProQ cold smoke generator is the ultimate tool to smoke a whole side of salmon, pork belly for bacon, cheese or nuts.

Read our full hot & cold smoking guide Choosing a Food Smoker,Choosing Your Smoker: Getting Started with American BBQ, and Top 10 Expert Tips for American BBQ

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