Smoking

There are two main types of smoking: cold and hot. The Camerons smokers hot smoke food - so they cook food as well as infusing dishes with smoke. The smokers can be used on any heat source - inside or out, and bring that irrestible US BBQ feeling even on the most miserable rainy day. For cold smoking, use the ProQ cold smoke generator - perfect for curing a whole side of salmon. Or for a lighter smoke, indoors, the Aladin smoker – often called a smoking gun – infuses meats and fish with delicious cold smoke, just before or after cooking. Smoke butter, salads, or even oysters! The Aladin woodchips should be used with the Aladin smoker. The extra fine woodchips are best for the ProQ cold smoker or Camerons smokers. Standard woodchips are perfect for the frontier. Read a more detailed guide to hot and cold smoking here