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We keep getting questions about cold smoking. In the following we try to answer the most important ones for you. Do you have any further questions? Then contact us. We would be happy to advise you!

How can I disassemble my cold smoke generator in order to e.g. B. to clean?

The pump is dirty and no longer builds up pressure. What can I do?

How is the cold smoke generator attached to the smokehouse?

I'm not sure which of the cold smoke generators is right for me.

Which cold smoke generator is suitable for what?

Grill Smo (0.65L): z. B. Grilled food such as bratwurst, steak, eggs, fish, cheese ... - Smoking time approx. 1.5 hours

Big-Grill-Smo (1.25L): z. B. Pulled Pork, Spare Ribs, ... - Smoking time approx. 4 hours

Big-Old-Smo (2.3L): z. B. small pieces of meat such as loin, belly, salmon, ... - smoking time approx. 8h

Giga-Smo (4L): z. B. large pieces of meat such as ham, shoulder, which take longer due to their size - smoking time approx. 14h

The times always assume the optimal filling of the generators and the setting of the pumps and can vary.

What does cold smoking mean?

Cold smoking is a type of preparation with cold smoke. The temperature is crucial: ham, for example, should not be smoked above 40 degrees, otherwise the protein will begin to decompose. If you want to smoke fish, the temperature is even lower, namely only 25 degrees. The reason for this is the same: If you smoke fish at over 25 degrees, the protein begins to decompose, which ultimately affects the shelf life of the product. This is important because the product should ideally still ripen for some time to achieve the perfect taste.

A cold smoke generator is required for cold smoking.

Cold smoking, hot smoking, smoking - what's the difference?

The names almost suggest: The difference between smoking, cold and hot smoking is the temperature. With cold smoking, meat is smoked at a temperature of up to 40 degrees. A temperature of around 30 degrees is usually optimal. Fish should not be cooked above 25 degrees when cold smoking.

With hot smoking you work with significantly higher temperatures. Fish and meat cook here at 70 to 90 degrees.

The greatest heat by far arises when smoking. Pulled pork and co. Work best at temperatures between 95 and 130 degrees.

What preparation does cold smoking involve?

Before cold smoking can begin, the meat must be cured. For this purpose, nitrite curing salt is used, which can be mixed with other spices in order to later obtain a unique taste. The duration of curing should be around one day per centimeter of meat thickness. You can cure dry or wet. The latter works with the so-called brine in which the salted meat is placed. After curing, we hang the meat down until it is dry on the outside. This takes about a day or two. Then just rinse with clean water. You can only smoke after the drying phase. By the way: Normal salt or sea salt can also be used for curing, the nitrite only ensures the reddish color and a longer shelf life.

How long does cold smoking take?

The duration of cold smoking cannot be determined across the board. It essentially depends on the thickness of the food to be smoked, on the temperature, the amount of smoke and other factors. However, rough guide values ​​can certainly be defined. The pure smoking time of salmon (excluding preparation and resting times) is approximately eight hours, for example. Ham can also be cold-smoked at intervals of up to eight hours - for up to five days.

We do it like this:

We smoke in two rounds, with a break in between, which lasts about as long as the previous smoking round. The principle is very similar to that of curing: one hour per centimeter of meat thickness. But you could also make several smoking passes, that's a matter of taste.

Can meat and fish be eaten directly after cold smoking?

Yes, theoretically you can eat cold smoked food right after smoking. But it tastes much better if you treat it to a fresh air phase. In this way, the aromas spread better in the meat and the taste is not as intensely smoky in the end. Large pieces of meat taste particularly good after several days or even weeks of ripening. The same applies here: a matter of taste!

What is the point of cold smoking? What are the advantages of cold smoking?

In general, one can say that cold smoking is used in particular to preserve food. Cold smoked foods are usually suitable for consumption for several weeks to months. Hot smoked food cannot keep up: the specialties should be eaten after a few days at the latest. Cold smoking also has its very own, delicious taste of meat or fish - both get a unique smoky-spicy note.

Which foods can be cold smoked?

Numerous foods are suitable for cold smoking - either to make them long-lasting and ready-to-eat or to prepare them for further processing by smoking or hot smoking. Black Forest ham, salmon ham, pepper bite or salmon are ideal for cold smoking. Boiled ham and trout can be hot-smoked very well and for smoking it is best to choose dishes such as pulled pork, spare ribs or beef brisket.

Do you have to buy a smoker if you want to smoke?

No, you don't need a smoker. There is now a very good alternative or supplement for cold smoking. The cold smoke generators from Smo-King can be connected to the outside of the smoker, grill and smoking cabinet and guide cold smoke into their interior. If you switch on a heating source, for example coal, a gas burner or a heating coil, you can also hot smoke or even smoke with the cold smoke generator.

Can I also cold smoke in winter?

Basically it is not a problem to smoke cold even in winter. However, if the temperatures drop below 0 degrees, there is a risk that the food to be smoked will freeze onto the grill. This problem can be prevented by connecting an external heat source. It is important that the heat is kept as constant as possible. Attention: When cold smoking, always make sure that the temperature does not exceed 40 degrees, depending on the food to be smoked.

How can I best cold smoke in winter?

We like to generate the necessary thermal for smoking in the winter months in the smokehouse. This is achieved by switching on or adding a heat source, for example a heating coil, fuel paste, a gas burner, wood, coal, etc. Always make sure that, depending on the food to be grilled, you do not exceed the 40 degree mark! The temperature inside the cabinet ensures that the moisture is drained to the outside. This means that the food to be smoked dries much faster and saves us the subsequent ripening time. In this way, we get a nice color after only two smoking cycles. Since no condensation forms on the meat or the inside of the cupboard, no unpleasant bitter substances can settle on the meat and no condensation can drip onto the food to be smoked, which would cause unsightly black spots.

Our tip: It is best to use an insulated smoking cabinet, especially in the cold season. This is because significantly less or no condensation forms in it.

Which smoking chips are best used for cold smoking?

For cold smoking you can use very different smoking chips, also called wood chips, depending on your taste. In our shop you have the free choice between the varieties birch, beech, oak, hickory, alder, spruce and cherry. The best thing to do is to simply try different varieties - the favorites may vary depending on the recipe. In general, however, all woodchips give the product a smoky note, sometimes sweeter, sometimes bitter.

Spices can also be burned as an option. However, this should be added sparingly. You can also find a selection in our online shop.

Pellets are also suitable for our cold smoke generators. Make sure, however, that it is smoking pellets and not pellets for the pellet stove or heating.

Do not hesitate to contact us if you have any further questions, e.g. B. by email, phone or via our contact form