Smoking & BBQ

There are two main types of smoking: cold and hot. Cold smoking doesn't cook your food but it does impart flavour, and if smoked for long enough will also help preserve it. The Smoking Gun is a chef's favourite tool for adding a little smoky flavour and theatre to dishes (see picture below). But use the ProQ cold smoke generator, to cold smoke a whole side of salmon, whole pork belly for bacon, cheese or nuts. 

The Camerons smokers, and ProQ BBQ smokers hot smoke food - which mean they cook food as well as flavouring with smoke. Camerons smokers can be used on any heat source, indoors or out, and are best for every day use - cooking and smoking a salmon fillet in 20-30 minutes. Whereas the ProQ BBQ Smokers are the ultimate in low 'n' slow outdoor cooking, making an American BBQ of slow cooked ribs or pulled pork. Extra fine woodchips are best for the ProQ cold smoker or Camerons smokers. Standard woodchips are perfect for the ProQ BBQ Frontier or Excel.

Read a more detailed guide to hot and cold smoking, Choosing Your Smoker: Getting Started with American BBQ, and Top 10 Expert Tips for American BBQ

As Featured In