SMAK Smoke Master Cold Smoke Generator Electric Stainless Steel

How does a cold smoke generator work?

A cold smoke generator is a device specially designed for cold smoking of food. Unlike hot smoking, cold smoking takes place at lower temperatures, usually between 20°C and 30°C. This allows the characteristic smoke flavor to be produced without excessive heat. The cold smoke generator continuously produces cold smoke that 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 critical to 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
• stainless steel smoke and air deflector
• alder wood lid
• double chamber air compressor
• wood chips (two different types)
• fastening screws and a 30 meter long smoking cord
• Recipe book
• FREE storm lighter

Features:

• double diaphragm pump included
• easy cleaning

Tips for using the smoke generator

SMAK's cold smoke generator produces decent smoke as it is powered by an adjustable double diaphragm pump. Once the SMAK cold smoke generator is assembled and filled with wood chips supplied with it, it is ready to 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 need to do! Just set the pump to the desired strength and occasionally refill the unit with wood chips after a few hours - that's all!

Cleaning

In addition, the device is uncomplicated to clean due to a simple plug-in system. All metal parts can be easily and quickly disassembled and reassembled if necessary - very efficient and time-saving.

Cold smoking - what does it mean?

Cold smoking gives such products as sausage, meat or fish a longer shelf life. The smoking temperature remains at 25-30 degrees - that's why it's called COLD-SMOKING. Because from this temperature limit the protein in the meat or fish decomposes. As soon as this happens, it is no longer raw meat, but e.g. a cooked ham. 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 can be preserved for many weeks or months.

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