The ProQ cold smoke generator produces ten hours of aromatic smoke – perfect for cold smoking fish, meats and cheeses, and infusing them with wonderful camp-fire flavours. Simply place the cold smoker inside a sealed metal box to retain the smoke – anything from a barbecue with a lid, to an old filing cabinet, or dustbin. Alternatively sit in the ProQ Eco-Smoker is also available - a custom designed housing, with a number of different smoking racks, saving you from having to make your own.
Next, fill the smoking tray with the oak wood dust, and light the corner. The smoke will wind its way through the maze over the course of ten hours, releasing a steady stream of smoke. Add spices or herbs, or use different flavoured wood dust to scent the smoke and pair it with specific foods. Try everything from haddock, to home-smoked salmon, bacon, brisket, ribs and cheeses.
The ProQ Cold Smoke Generator is designed to produce smoke for up to 10 hours, using ProQ extra fine wood chips. Results may vary, depending on the wood variety and if another brand of wood dust is used. It can be used in an existing BBQ (provided it has a lid), Food Smoker, or any suitable container – such as an old metal filing cabinet or fridge. Please be aware, that although the unit is a cold smoke generator, it does have a small area of very hot smouldering dust, so bear this in mind when choosing a container.
Cold smoking is a process that not only adds flavour, but also aids in curing certain foods when used in conjunction with traditional curing methods. Cold smoking is usually done at temperatures below 90°F (32°C). Please see below for Do’s and Don’ts, and consult the books listed below before cold smoking.
1. Choose the best quality foods for smoking.
2. Use a quality wood dust, from a sustainable resource
3. Experiment! Smoking is all about personal preferences, find out what works for you by trying different wood varieties, brine solutions and smoking times.
4. Use common sense.
5. Please read-up on cold smoking and curing methods, below is a list of books that cover the subject:
Home Smoking and Curing by Keith Erlandson - ISBN-10: 0091927609
Cold-smoking and Salt-curing Meat, Fish and Game by A.D. Livingston - ISBN-10: 1558214224
Charcuterie: The Craft of Salting, Smoking and Curing by M Ruhlman - ISBN-10: 0393058298
Mastering the Craft of Smoking Food by Warren R. Anderson - ISBN-10: 1846890454
1. Use woods that have been treated with chemicals, or come from unknown sources, as this will spoil your food and extreme cases may be harmful to heath.
2. Cold smoke at temperatures above 90° F (32°C). The ambient temperature will greatly affect the times when you can and can’t cold smoke, therefore, unless you live in Alaska (or somewhere with a similar climate) cold smoking can only be achieved during the winter months.
3. Leave the smoker unattended. Kids are wonderful, but curious creatures, so please keep them safe by ensuring that they (or any pets) cannot touch or interfere with the smoker whilst it is in use.
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These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.