Wood Dust For Cold Smoking

Realcook 8 cold smoke generator hot or cold smoking on any bbq grill and smoker perfect for smoked salmon cheese pork and more smoke time up to 4 7 hours.

Wood dust for cold smoking.

Light one end with either a tea light or a kitchen torch and place it into your cold smoking cabinet or bbq smoker with but away from your food. Fill the donut shaped trough with wood dust or pellets but leave a gap in the ring so it doesn t burn from 2 ends. The sausage maker cherry sawdust for smokers five pound bag 3 9 out of 5 stars 38. Our smoking wood dust flavours are awesome in many ways but commonly used for the following reasons.

I have used this salt beef cure on a couple of occasions last time for this christmas and found it excellent. They are ideal for fish smoking sausage smokers domestic smokehouses and cold smoke generators. Realcook 13 78 inch cold smoke generator for bbq grill or smoker wood dust hot and cold smoking salmon meat burn time up to 18 24 hours 3 8 out of 5 stars 133. Smoking wood dust is one the most suitable form of the processed wood used for small large scale smoking processes and smokers.

In order to cold smoke you need a fine wood dust. Please browse my store for all your cold smoking hot smoking wood dust bbq smoking chips and curing salts. Any sign of dampness in your wood dust can cause the cold smoke generator to extinguish mid way through a smoker and there s clearly no alarm to let you know. The wood this dust comes from has been well seasoned.

Smoking wood dust is used to create beautiful aromatic flavours when cold smoking foods such as cheese fish ham bacon butter salt garlic. I work with wood and have obtained using a band saw a very fine wood dust. I have tried the boiling method as recommended by smokedust but prefer to hot smoke on bbq low slow at 80 c 110 c for about 3 4 hours to reach an internal temp of 72 c then wrap in baking parchment foil and allow to rest for an hour then open foil. Is it ok to.

Your wood dust must be dry try putting the dust overnight in a warming oven prior to smoking if you re concerned about damp. Cold smoking is a process that when used in conjunction with curing preserves and adds a distinctive smokey flavor to meat. Cold smoked products can last for months without being refrigerated. Some food products can be cold smoked and may not need to be cured like meat does.

Proq smoking wood dust is very high quality 100 natural and sustainably sourced ensuring you get the best smoke every time.