Cold smoking sounds fancy, but at its heart it’s simple. Instead of cooking food with heat, you’re using smoke at low temperatures to add flavour and help preserve. Think of it as seasoning with smoke.
What Is Cold Smoking?
Cold smoking is a way of exposing food to smoke without cooking it.
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Temperature range: Usually between 20–30°C (68–86°F).
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Goal: Add smoky flavour and extend shelf life.
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Difference from hot smoking: Hot smoking both cooks and smokes food (like BBQ brisket). Cold smoking just adds smoke while keeping food raw or cured.
What Foods Can You Cold Smoke?
Cold smoking works best with foods that are already safe to eat or preserved in some way. Popular options include:
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Cheese – Cheddar, mozzarella, gouda, etc.
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Fish – Salmon, trout, mackerel (often cured first).
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Meat – Bacon, hams, sausages (must be cured beforehand).
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Nuts & salt – A quick way to make them extra special.
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Butter & oils – Adds a gourmet twist.
The Key Steps to Cold Smoking
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Start with safe food
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If it’s meat or fish, cure it with salt (and sometimes sugar) to prevent bacteria.
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If it’s cheese or nuts, you can smoke straight away.
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Get the right smoke source
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Use wood dust, pellets, or chips in a special cold smoke generator.
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The generator slowly smoulders, creating smoke without heat.
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Keep it cool
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Always stay below 30°C. If it gets too hot, you’ll melt cheese or start cooking.
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In summer, smoke in the morning or evening when it’s cooler.
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Control the airflow
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You need good ventilation so smoke doesn’t go stale or bitter.
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A dedicated cold smoker box, BBQ, or even a cardboard box with vents will do the trick.
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Timing matters
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Cheese: 2–4 hours.
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Salmon: 6–12 hours.
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Bacon: 12–24 hours (usually over multiple sessions).
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Rest the food
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After smoking, wrap the food and let it rest in the fridge for at least a day.
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This helps the smoke flavour mellow and balance out.
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Safety Tips
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Never cold smoke fresh meat or fish without curing first — it’s unsafe.
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Stick to hardwoods like oak, beech, apple, cherry. Never use treated or resinous wood.
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Temperature control is key — use a thermometer to make sure you stay below 30°C.
Why Try Cold Smoking?
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It’s cheap and easy once you’ve got a smoke generator.
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You can transform everyday foods (like cheese and salt) into gourmet treats.
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It’s a fun way to learn about food preservation and traditional techniques.
Equipment Needed for Cold Smoking
The beauty of cold smoking is you don’t need a complicated setup. With the right smoke generator, almost any BBQ or smoker with a lid will work. Here’s what you’ll need:
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A BBQ or Smoker with a Lid
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A basic kettle BBQ is more than enough to get started.
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The lid is essential for trapping and circulating the smoke around your food.
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Cold Smoke Generator
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These burn wood dust slowly, producing cool smoke without raising the temperature.
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A maze-style or spiral cold smoke generator is ideal.
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Cabinet Smokers (Our Favourites)
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While a BBQ does the job, cabinet smokers like the Masterbuilt 710 Digital Smoker or Masterbuilt 230S are excellent choices.
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Their vertical design, tight seals, and multiple racks make them efficient, easy to control, and perfect for larger batches.
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Thermometer
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Keep an eye on the temperature — cold smoking only works if you stay under 30°C.
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Wood Dust
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Wood dust is the best fuel for cold smoking, as it smoulders consistently and produces thin, clean smoke at low temperatures.
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We recommend using our Hot Smoked wood dust range — available in oak, hickory, beech, apple, and more.
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Each variety has been kiln-dried for a clean burn and reliable flavour.
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👉 Bottom line: Cold smoking is simply about adding flavour, not cooking. With the right setup and a bit of care, anyone can do it. Start with cheese, move on to fish or bacon, and before long you’ll be hooked.