How do you use a BBQ Cold Smoke Set with Smoke Dust of your choice?

Do you want to give your dishes a delicious smoky flavour without cooking them? With cold smoking and smoke dust of your choice, such as apple, beech, cherry or hickory, you can easily give extra character and depth to meat, fish, cheese or vegetables. This technique is perfect for gourmets who like to experiment with flavour and texture. Follow the steps below for a successful cold smoking experience.

How do you use a BBQ Cold Smoke Set with Smoke Dust of your choice?

Prepare your smoking area

Place your BBQ, smoker or smoker out of the sun in a cool, shady spot so that the temperature remains between 20 and 25 °C (max. 30 °C).

Fill and place the Cold Smoke Generator

Fill the smoke generator with fine sawdust of your chosen Smoke Dust from e.g. GrillX or Wartmann in the different aromas e.g. Apple, beech, lemon, cherry, olive or hickory. Place this in the BBQ or smoker on a grid or heat-resistant surface.

Start the smoke development

Light the end of the smoke dust with a burner or tea light. Once it is smoldering, close the lid and ensure minimal air supply to limit smoke loss.

Smoke your dishes

The cold smoker can produce up to 12 hours of smoke per session while keeping the temperature below 30°C, so your ingredients retain their texture and flavor.

Finishing and cleaning

Allow the smoke generator to extinguish, remove any ash residue and store unused smoke chips in a dry, cool place, tightly sealed.

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