Food Smoking
This is the serious end of the range, for when the odd weekend smoke has turned into a habit. It's built around professional smoking equipment that handles bigger batches and longer, steadier burns - the ProQ Original Cold Smoke Generator for marathon cold-smoke sessions, and Coarse wood chips in Apple, Cherry, Maple, Oak and Hickory 8mm in the 20/160 grade. This is smoking for people who take it seriously, whether that's curing whole sides of salmon or running an all-day brisket.
Coarse wood chips are the choice for low and slow smoking. Their larger pieces burn slower and more evenly than fine chips, so you get consistent smoke across the hours a big cut or a full smoker load needs, on the barbecue or in a cabinet. Dialling in the right wood for each job is where a serious cook earns their stripes, and our guide to wood flavours goes deep on matching smoke to meat. For a quicker reference, our which wood chips do I need guide is handy to keep open at the smoker.
The ProQ cold smoke generator burns for up to around sixteen hours on a single fill of dust, so it suits whole sides of salmon, several cheeses or a batch of bacon at once. Running long cold-smoke sessions? Our dedicated cold smoking collection has the dust and starter kit to feed it. And when you're ready to put a proper showpiece on the table, our treacle-cured salmon recipe scales up beautifully for a crowd. We love seeing folk go all in.
