Cheese, salmon, bacon, nuts and butter. Our stainless cold smoke generator burns wood dust for up to 10 hours of cool, clean smoke, so you can smoke without cooking. No heat, no power, no drilling. It just sits on the grate of any Weber Smokey Mountain.
Cold smoking sits food in cool smoke instead of heat, so it takes on deep, woody flavour and stays raw or set. Here is what people love to cold smoke at home.
No fire to manage, no temperature to chase. Light it, walk away, come back to smoked food.
Spoon fine oak and beech dust along the stainless maze channels.
A tealight or blowtorch gets one end glowing, then blow out the flame. It smoulders from there.
Pop it on the lower grate of your WSM with no charcoal lit. Food goes on the top grate.
Hours of cool smoke with almost no heat. Cheese in 2 to 4 hours, salmon longer.
That tall, sealed drum is exactly the shape you want for cold smoking. Smoke rises slowly through the chamber and wraps every side of your food. Seal the lid and door with a gasket kit to hold the smoke in, keep an eye on things with a dome thermometer, and you have a cold smoker that would cost hundreds off the shelf.
The generator does the work, the dust is the fuel. Grab both to start smoking this weekend.
Stainless maze, 8 to 12 hours of cool smoke, fits any WSM. No drilling, no power.
Buy the generatorFine oak and beech dust, the fuel your generator runs on. Clean smoke for cheese, salmon and bacon.
Add the dustYes. The WSM's tall, sealed body makes an ideal cold smoking chamber. Add the cold smoke generator on the lower grate with no lit charcoal, and the smoke drifts up and around your food with almost no rise in temperature.
Cheese, salmon and other fish, bacon, nuts, garlic, butter and salt. Cold smoking adds flavour without cooking, so it is perfect for anything you want smoky but not hot.
A full maze of fine wood dust smoulders for roughly 8 to 12 hours, depending on the dust and airflow. Cheese usually needs 2 to 4 hours, salmon longer.
Barely. Only the dust smoulders, so the chamber stays close to ambient temperature. For cheese, smoke on a cool day or add a tray of ice to keep things below 30C.
Oak and beech are the classic all-rounders and what we supply. They give a clean, balanced smoke that suits cheese, fish and bacon.
No. The generator simply sits on the cooking grate. No drilling and no power required, and it works in any WSM as well as kettles and gas grills.