Food Smoking
Think deep smoky flavour with no cooking at all - the way smoked salmon, streaky bacon and smoked cheese are made. Cold smoking works at low temperatures, so the food stays raw or cured while the smoke does its quiet work over hours. New to the whole idea? Our beginner's guide to home smoking sets out how cold work differs from hot before you commit to any kit.
The heart of any cold smoking kit here is the ProQ Original Cold Smoke Generator, a maze-shaped cold smoke generator you fill with fine dust, light with a tea-light and leave to smoulder for up to sixteen hours inside any lidded BBQ or cabinet. Pair it with our Cold Smoking Starter Kit and wood dust for cold smoking in Apple, Maple, Oak or Hickory, or the Smoking Wood Dust Variety Pack to experiment. Unsure which flavour suits cheese versus cured fish? Our which wood chips do I need guide carries over neatly to dust too. The golden rule: cold smoking uses dust, not chips, and always dry. The slightest moisture stalls the smoulder.
Cured fish is the classic, and there's something quietly rewarding about curing your own by the sea - our treacle-cured salmon recipe is the perfect first project and pairs beautifully with a mild dust. Cheese, butter, garlic and bacon all take well too. Just remember fish and meat must be properly cured or salted first, then cold smoked purely for flavour. If you'd rather cook as you smoke for a quick ready-to-eat result, our hot smoking collection is the contrasting method to explore.
