SMAK Smoking master cold smoke generator electric made of stainless steel

SMAK Smoking master cold smoke generator electric made of stainless steel

How does a cold smoke generator work?

A cold smoke generator is a device that has been specially developed for cold smoking food. In contrast to hot smoking, cold smoking takes place at lower temperatures, usually between 20°C and 30°C. This makes it possible to produce the characteristic smoke flavor without excessive heat development. The cold smoke generator continuously produces cold smoke, which is fed into a separate smoker or grill where the food is placed. This process can last for hours and gives the food an intense, smoky flavor.

Tips for using your cold smoke generator

To get the most out of your cold smoke generator, follow these tips:
Choose the right type of wood: Choosing the right smoking wood is crucial for the flavor. Different woods impart different flavors, so feel free to experiment.
Keep an eye on the temperature: Make sure the temperature in your smoker or grill remains constant to ensure even smoking.
Be patient: Cold smoking is a lengthy process. Allow enough time for the full flavor to develop.

Our scope of delivery consists of:

• Stainless steel cylinder
• Removable base frame
• Stainless steel smoke and air deflector
• Alder wood lid
• Double chamber air compressor
• Wood chips (two different types)
• Fixing screws and a 30 meter long smoking chute
• recipe book

Features:

• double diaphragm pump included
• easy to clean

Tips for using the smoke generator

The SMAK cold smoke generator produces a lot of smoke as it is powered by an adjustable double diaphragm pump. Once the SMAK cold smoke generator has been assembled and filled with the supplied wood chips, it is ready for use in just a few minutes. Operation is very simple: run the pump and light the wood chips on the side. That's all you have to do! Just set the pump to the desired strength and occasionally refill the appliance with wood chips after a few hours - that's all!

Cleaning

The appliance is also easy to clean thanks to a simple plug-in system. All metal parts can be quickly and easily taken apart and put back together again if necessary - very efficient and time-saving.

Cold smoking - what does it mean?

Cold smoking preserves products such as sausage, meat or fish for longer. The smoking temperature remains at 25-30 degrees - which is why it is also called COLD SMOKING. Above this temperature limit, the protein in the meat or fish decomposes. As soon as this happens, it is no longer raw meat, but cooked ham, for example. The same applies to fish. Here, however, the temperature should be even lower, around 25 degrees.
Cold smoking takes longer than hot smoking, but the prepared food will keep for many weeks to months.

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