Cold Smoke Generator – Wood in Cook

The cold smoke generator is meticulously manufactured from high quality metal, giving it outstanding durability, capable of withstanding the rigours of continuous use. This metal is not only corrosion resistant, but can also handle high temperatures without warping, ensuring a long service life. The extra-thin finish enhances both the aesthetics and functionality of the device, providing a smooth surface for easy cleaning and maintenance. This solid construction guarantees consistent performance, which means that, every time you use it, you can expect consistent results and a perfect smoked flavour. Both amateur and professional users will appreciate the reliability of this generator, which quickly becomes an indispensable tool in your smoking arsenal.

Versatility in Grills and Smokers

This cold smoke generator is designed for use in a wide range of equipment, from conventional grills to high-end smokers, as long as they have a lid to retain the smoke. Its ingenious design means that, with only 140 grams of wood chips or wood dust, smoke can be generated for an extended period of 12 to 16 hours. This is especially useful for time-consuming smoking processes such as smoking large cuts of meat or making smoked artisanal cheeses. In addition, the ability to maintain the temperature below 32°C is crucial for proper cold smoking, preserving the integrity and freshness of the food while infusing the smoked flavour. This generator is not only versatile in terms of the equipment it can be used on, but also in the culinary applications it allows.

Easy Maintenance for Longer Life

Maintaining the cold smoke generator in optimum condition is a simple but essential process to ensure longevity and performance. After each use, it is recommended to clean it with warm water and mild soap, using a nail brush to remove any wood or ash residue that may be trapped in the metal screens. Although it is dishwasher safe, it is important to wash it separately from other utensils to avoid cross-contamination of flavours. This routine maintenance not only prolongs the life of the generator, but also ensures that it is always ready for its next use, ensuring that each smoking session is as successful as the last. With proper care, this cold smoke generator can become a long-lasting and reliable tool in any smoking enthusiast’s kitchen or backyard.

Different Flavour Options for Various Foods

One of the key advantages of this cold smoke generator is the ability to experiment with a wide variety of aromatic woods, allowing users to customise the flavours they wish to infuse into their food. From classic woods such as walnut or oak, ideal for robust meats, to milder options such as apple or cherry, perfect for fish and cheese, this device makes it easy to create unique flavour profiles. Plus, the ability to control the type and amount of smoke generated means you can tailor the smoking process to different foods, ensuring a perfect balance of flavour and texture every time. Whether you’re slow-smoking pork ribs or adding a special touch to an artisan cheese board, this generator allows you to explore and perfect your smoking techniques.

Compact Design and Easy Storage

The cold smoke generator is not only efficient, but also practical in terms of storage and handling. Weighing between 280 and 600 grams, depending on the model, it is light enough to carry and handle effortlessly, but sturdy enough to remain stable during use. Its compact design makes it easy to store in tight spaces, such as kitchen cupboards or garage shelves, and it comes packaged in a cardboard box that protects the device and simplifies transportation. This feature is especially valuable for those who have limited space or who wish to take their smoking equipment to different locations, such as camping or outdoor gatherings. The ease of storage and transportation ensures that you always have this cold smoke generator on hand when you need it, hassle-free.

How to Use the Cold Smoke Generator

1. Preparing the Generator:
   • Before you start, make sure the cold smoke generator is clean and dry. If you are using it for the first time, clean it with hot, soapy water, then dry it thoroughly.
   • Place the generator on a flat, heat-resistant surface, such as inside your grill or smoker with a lid.
2. Wooden Charge:
   • Fill the generator with approximately 140 grams of wood chips, shavings or wood dust. For spiral models, evenly distribute the material along the spiral or zigzag path. For generators with compartments, simply fill each section to the edge.
   • Be sure not to compact the material too tightly, as air needs to flow to maintain a slow and steady burn.
3. Ignition:
   • Use a lit candle or gas torch to start the combustion at one end of the generator. For spiral models, start at the starting point of the spiral. For compartment models, ignite at one end.
   • Let the flame burn the material for a few seconds before extinguishing the flame. The generator should start producing smoke slowly and steadily.
4. Placing on the Grill or Smoker:
   • Once the generator is steadily producing smoke, place it inside the grill or smoker. Make sure the lid is closed so that the smoke circulates properly around the food.
   • If you are using a smoker, make sure the vent is set to keep the temperature below 32°C (89.6°F), as this is crucial for cold smoking.
5. Smoking Time:
   • Let the generator run for 12 to 16 hours, depending on the desired level of smoking and the type of food you are preparing.
   • During this time, it is not necessary to constantly monitor the generator, but it is advisable to occasionally check that the smoke is still flowing and that the temperature inside the smoker does not get too high.
6. Shut down and cool down:
   • Once the smoking process is complete, remove the cold smoke generator from the grill or smoker and place it in a safe place where it can cool completely.
   • If unburned wood remains, you can reuse it for the next smoking session. Otherwise, dispose of it properly.
7. Clean up:
   • After the generator has cooled down, clean it with hot soapy water. Use a brush to remove any ash or wood residue.
   • If you prefer, you can also wash it in the dishwasher, but be sure to wash it separately from other kitchen utensils.
8. Storage:
   • Store the generator in a dry and clean place, preferably in its cardboard box to protect it from knocks and dust. It will then be ready for its next use.

Specifications

• Material of construction: Robust metal with a high quality extra thin finish, ensuring resistance to high temperatures and frequent use.
• Design: Robust and solid, ensuring durability and consistent performance, ideal for both amateur and professional grill enthusiasts.
• Weight: Available in two versions:
  • 280 grams.
  • 600 grams.
• Dimensions and presentation: Presented in a practical cardboard box, easy to store and transport.
• Compatibility: Recommended for all types of grills and smokers with lids. Not suitable for use in ovens.
• Capacity: Recommended to be filled with approximately 140 grams of wood chips or smoking powder.
• Duration of use: Can burn slowly and steadily for 12 to 16 hours.
• Maximum use temperature: 32°C.
• Maintenance: Easy to clean with hot soapy water. Dishwasher safe, but should be washed separately from other items.
• Versatility: Allows a wide range of smoking techniques, being suitable for meats, vegetables, cheeses, fish, seafood, among others.
• Recommended use: Ideal for obtaining high quality smoked flavours in various culinary preparations.

Recipe for Smoked Anchovies with Cold Smoke Generator

Ingredients:

• 500 g fresh anchovies
• 250 g coarse sea salt
• 250 g sugar
• 1 litre of cold water
• Extra virgin olive oil (quantity required)
• Finely chopped garlic (optional)
• Finely chopped fresh parsley (optional)
• Lemon juice (optional)

Step-by-step instructions:

1. Cleaning and preparation of the anchovies:
   • Clean the anchovies well, removing the heads and guts. You can ask your fishmonger to do this for you.
   • Butterfly open the anchovies, removing the central spine, but leaving the two halves joined at the tail.
2. Brine:
   • In a large bowl, mix the sea salt and sugar with the cold water until completely dissolved.
   • Dip the anchovies in the brine, making sure they are completely covered. Let stand in the fridge for 2 hours to allow the anchovies to cure slightly.
3. Drying:
   • After curing, remove the anchovies from the brine and rinse them briefly under cold water to remove excess salt.
   • Dry them carefully with paper towels and place them on a rack, allowing them to air dry for at least 1 hour in a cool, dry place. This step is crucial for the anchovies to absorb the smoke well.
4. Preparation of the Cold Smoke Generator:
   • Fill the cold smoke generator with soft wood chips, such as apple or cherry, which will complement the delicate flavour of the anchovies.
   • Light the generator according to the instructions, making sure that the smoke flows steadily.
5. Smoking:
   • Place the dried anchovies on the grill or smoker, making sure they are well distributed so that the smoke circulates evenly.
   • Place the cold smoke generator in the grill or smoker, close the lid and let the anchovies smoke for approximately 4-6 hours. Keep the temperature below 32°C to prevent the anchovies from cooking.
6. Storage:
   • Once the smoking is finished, remove the anchovies from the smoker. You can eat them immediately or store them in a clean jar, covering them with extra virgin olive oil. The oil will help preserve the anchovies and enhance their flavour.
   • If you wish, you can add finely chopped garlic, fresh parsley and a squeeze of lemon juice to the jar for extra flavour.
7. Serve:
   • Serve the smoked anchovies as an appetizer on a slice of toasted bread, with a sprinkling of fresh parsley and a drizzle of olive oil. They are also excellent in salads or as part of a tapas platter.

Enjoy your smoked anchovies, full of flavour and perfect for any occasion!