Food Smoking
Cold smoking adds flavour without cooking food. Choose the ProQ Original cold smoke generator, a cold smoking kit with the generator and four wood dust flavours, or wood dust refills, then set it up in a suitable smoker, cabinet or lidded BBQ used outdoors.
Showing 1-4 of 4 products
Complete your kit
Guide, gear and practical advice
A cold smoke generator needs a slow, steady burn from fine smoking dust. Follow the setup guide, then choose a generator, starter kit or dust made for cold smoking.
By the Down The Cove editorial team
Shop the equipment used
A cold smoke generator, often sold as a cold smoker, is a small metal maze filled with fine wood dust for cold smoking, not chips. Once lit, the dust smoulders slowly along the maze and makes smoke with very little heat. It needs a smoker, cabinet or lidded BBQ, used outdoors, to hold the food and the smoke.
Check the Original generator specification and the instructions supplied with your exact model for dimensions and enclosure requirements. Do not assume a larger model’s burn time applies to the Original. Follow its lighting, airflow and outdoor-use instructions.
Cold smoking adds flavour but does not cook food or reliably remove harmful bacteria. Salting or curing alone is not a universal safety guarantee. Follow a validated food-specific process, temperature and storage controls; do not improvise a ready-to-eat fish or meat process from a shopping-page description. Use outdoor-only equipment outdoors.
Read the hot- and cold-smoking overview before selecting equipment. For equipment that cooks as well as smokes, compare hot-smoking kits instead.
