Cold Smoking

Cold Smoking

8 products
8 products

Before the arrival of modern-day refrigeration, a traditional method of preservation was to smoke fresh or cured foods over smouldering wood. Nowadays we tend to mostly use smoke to impart wonderful aromatic flavours to a wide range of foods. This method, known as cold smoking, is the process of creating wood smoke without cooking or heating your food.

Cold smoking is usually done at temperatures below 21°C / 71°F and foods are usually smoked for several hours.  Some foods, such as pork and salmon need to be cured before they are smoked.  Generally, either a dry cure or a wet cure (a brine) is used – the choice of curing method depends on the type of food and personal preference.  Other foods such as cheese, salt, butter, nuts and garlic do not need to be cured before being smoked. 
ProQ Cold Smoking Cabinet - Black Box BBQ
ProQ Cold Smoking Cabinet - Black Box BBQ
ProQ Cold Smoking Cabinet
£109.99
ProQ Eco Smoker - Black Box BBQ
ProQ Eco Smoker - Black Box BBQ
ProQ Eco Smoker
£34.99
ProQ Cold Smoking Generators - Black Box BBQ
ProQ Cold Smoking Generators - Black Box BBQ
ProQ Cold Smoking Generators
from £34.99
ProQ Cold Smoking Wood Dust - Black Box BBQ
ProQ Cold Smoking Wood Dust - Black Box BBQ
ProQ Cold Smoking Wood Dust
£7.49
Fish Curing Pack - Black Box BBQ
Fish Curing Pack - Black Box BBQ
Fish Curing Pack
£26.50
Bacon Curing Pack - Black Box BBQ
Bacon Curing Pack
£22.00
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ProQ Home Cured Salmon Kit - Black Box BBQ
ProQ Home Cured Salmon Kit
£19.99
ProQ Cold Smoking Basket - Black Box BBQ
ProQ Cold Smoking Basket - Black Box BBQ
ProQ Cold Smoking Basket
£19.99
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