Wood Dust For Cold Smoking

Smoking wood dust is used to create beautiful aromatic flavours when cold smoking foods such as cheese fish ham bacon butter salt garlic.

Wood dust for cold smoking.

The sausage maker cherry sawdust for smokers five pound bag 3 9 out of 5 stars 38. All our bbq smoking chips and coldsmoking dust are sources from managed sustainable woodland and are dried to below 16 moisture before being turned into chips and dust. 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. They are ideal for fish smoking sausage smokers domestic smokehouses and cold smoke generators.

I work with wood and have obtained using a band saw a very fine wood dust. In order to cold smoke you need a fine wood dust. 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. Your wood dust must be dry try putting the dust overnight in a warming oven prior to smoking if you re concerned about damp.

Is it ok to. To cold smoke meat the basic process is as follows. Cold smoked products can last for months without being refrigerated. Cold smoking is a process that when used in conjunction with curing preserves and adds a distinctive smokey flavor to meat.

Proq smoking wood dust is very high quality 100 natural and sustainably sourced ensuring you get the best smoke every time. Some food products can be cold smoked and may not need to be cured like meat does. I have used this salt beef cure on a couple of occasions last time for this christmas and found it excellent. Our smoking wood dust flavours are awesome in many ways but commonly used for the following reasons.

Please browse my store for all your cold smoking hot smoking wood dust bbq smoking chips and curing salts. This item nak cold smoke generator for bbq grill or smoker wood chips dust hot and cold smoking salmon meat burn. 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. 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.

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.