Cold smoking is the art of smoking food at very low temperatures. Once tried, you will never go back to buying pre smoked bacon, salmon, or cheese from the supermarket.
Simply place a Pro Q cold smoke generator in any BBQ with a lid, light it and leave.
Cold smoking is done between 5 - 15 degrees Celsius and we cannot get enough of it.
Cold smoking is done between 5 - 15 degrees Celsius and we cannot get enough of it.
The Masterbuilt cabinet smokers & Pit Barrell are perfect for this. They are large enough to hang whole fish, and have enough airflow for excellent results.
