A piece of cake on your barbecue

Cold smoking: pure magic

Cold smoking is pure magic. No heat, no rush, just smoke, time and flavour. It is the perfect technique for giving products a deep smoky flavour without cooking them. Perfect for cheese, salmon, butter, nuts and even salt.

What is cold smoking?

Cold smoking involves smoking products at a temperature below 25°C. This means that the structure of the product does not change, but the smoke is absorbed slowly and deeply.
This is done using a cold smoke generator filled with smoke moth, which emits a constant smoke for hours without producing heat.

The result? Pure smoke flavour, without melting, solidifying or cooking.

How does cold smoking work?

Cold smoking is easier than you think. Follow these steps and you’re good to go:

  • Fill the cold smoke generator with smoke dust
  • Light one side (often with a burner or tea light)
  • Smoke for 2 to 6 hours, depending on the product and the desired intensity
  • Let the product rest for at least a few hours, preferably overnight, so that the flavour can develop

Tip from the Fanatics: it’s better to smoke a little too lightly than too heavily. You can always do an extra session.

What can you cold smoke?

  • Cheese: Hard cheeses such as cheddar, mature cheese and Gruyère are ideal. Soft cheeses are also possible, but require more attention.
  • Salmon: The classic. Perfect for bagels, pasta dishes or simply on its own with a little pepper and lemon.
  • Nuts: Almonds, cashews and walnuts get an addictive BBQ touch.
  • Butter: Smoked butter is next level. Fantastic on steak, vegetables or fresh bread.
  • Salt: Smoked salt is a simple seasoning that takes any dish to the next level.
Smoke Flavour Guide: Choose the right smoke

The type of wood largely determines the flavour. These are the most commonly used types of wood for cold smoking:

  • Beech: neutral and versatile. Perfect for cheese, nuts and salt. Ideal for beginners.
  • Apple: mild, slightly sweet and fruity. Great for fish, butter and soft cheeses.
  • Cherry: subtly fruity with a mild smoky flavour. Delicious with poultry and light products.
  • Oak: strong and powerful. More suitable for meat and game, but use sparingly when cold smoking.

Fancy something different? These smoke types add extra character:

  • Whisky/Oak: oak wood infused with whisky aromas. Gives a deep, warm smoky flavour. Fantastic with cheese, butter and red meat.
  • Red Wine/Oak: elegant and full-bodied. Slightly acidic, woody and complex. Perfect for cheeses and nuts with character.
  • Hickory: intense, smoky and distinctive. Use sparingly. Ideal for meat, salt and strong flavours.
  • Olive: spicy and slightly bitter. Mediterranean in character. Delicious with fish, cheese and nuts.

Why cold smoking is addictive?

Cold smoking is not about speed, but about control and flavour. It’s about experimenting, tasting and fine-tuning. And once you’ve made your own smoked salmon, cheese or butter, you’ll never want to go back.

Calm. Simple. Unmistakably BBQ.

Welcome to the world of cold smoking.