Cold smoking not only delivers fantastic flavour, but also extends shelf life when combined with dry curing. Think beyond smoking fish: you can also smoke butter, salt, nuts, sausage, cheese and even meat. Anything is possible with the Cold Smoke Generator.

Fill the Cold Smoke Generator with smoking dust and light it by placing a tealight in the holder. Once the smoking dust starts to smoulder, remove the tealight and place the Cold Smoke Generator in your BBQ for indirect smoking. A full tray smokes for approximately 8 to 10 hours. Keep the coals (or other fuel) in your BBQ off while cold smoking. Ensure there is sufficient oxygen intake and exhaust to prevent a bitter flavour.