Cold Smoke Generator for Food Smoking, Long-lasting Cold Smoker, Maze Smoker for Cold Smoking, Outdoor Smokers for any BBQ or Cabinet, Small

Works witch pellets (grinded). Just get magic bullet, or magic bullet like blender and a hudge bag of pellets- cheap. My favourite was always mequito (in some cases mixed with hickory). Grind them, but dont put too much into a container, as may damage the engine. I usually use about half of long coctail glass at one time. To fill it up, need to grind about one glass. Pellets (grinded), will burn out a the twice of the speed of sawdust, but thats just great for me. I also never light it up using candle. Just use small blowtorch, or get one corner over stove fire for few minutes. Amazing smoked cheese on cobb bbq. As I like it a bit more melted inside, with skin quite hard and nicely coloured, have to give it abit of temperature going. Got tiny metal net conteiner (round one, with the chain) from local korean supermarket. I think, its to be used while cooking a soup, to put stuff in, close it and chain it to the edge of the pot. What I do, is to put cheese pieces on the cobb bbq roasting rack and get grinded pelets going unbeneath for few ours (all covered with lid). Than I fill up round container with ungrinded pellets, close it, start it on stove and place it cobb bbq burning basket (just under still working smoke generator, with plenty to burn). Pellets burn quickly allowing hot air flow to speed up generator- what means, I have to keep oppening cobb and placing cheese on other side each 5-8 minutes, before smoked skin breakes and melted cheese form inside would get out (creating a mess). Its all about timing and checking temperature incide cobb bbq, but during last hour cheese is bombarded by smoke and temperature, what gives amazing effects.

Noce and big. Not tried yet, but i believe its a nice one. Recommend

I found it a bit expensive, but does the job, whiteout it I was in and out of the smoker to light the wood dust and top up

This smoke generator works well. I use ProQ Smoking Wood Dust, the two seem designed for each other. The wood dust needs to be well tamped down, if left un-tamped the air gets into the wood dust and it burns away much too quickly. Care also needs to be taken when lighting the wood dust. It is easy to set two channels burning at the same time. Depending on the wood dust and how well it is tamped down the smoker "burns" or smokes for three to four hours. I have smoked bacon and salmon so far, both products taste really good

This exceeded my expectations. I mean the reviews were good but I thought it would chew through the smoking ‘dust’ relatively quickly. I filled up the first straight and a half, which did take quite a bit of powder but it created smoke for 2.5 hours. Maybe it’s just me but I thought that was pretty good. While filling the whole thing will take a lot it clearly will burn for the 12 hours. Smoke intensity is good and I got great results in my box smoker with some duck breast. Will be doing fish next but very confident that it will work well. Great addition to the barbecue tools and easy enough for the beginner

This is the second ProQ I have used, the first has started to show signs of wear with the mesh burning through after many years. You don't need much else to produce some fantastic results with this item. Whether you use a large cardboard box or a purpose built unit, you can cold smoke all sorts of food to add new dimensions to your cooking. Making bacon is easy and delicious (put pork belly into a bag with some salt and sugar for around 5 -7 days in the fridge then rinse and let it dry out, there are loads of recipes on the www) One amazing item is smoked tomato sauce. Slow roast tomatoes then cold smoke them for about 6 hours over oak, blitz them up and a pasta sauce is born. This renders a vegetarian dish that is reminiscent of tomato and bacon... simple and delicious. Smoked salmon is also easy to make and far superior to the flacid stuff you get in the supermarket. Or lightly cure and smoke a steak, you won't ever want ordinary steak again. I could go on, check out cold smoking on the web or look at a few books on Amazon (Try Paul Peacock for a technical approach or Dick and James Strawbridge for a well laid out and picture packed read)

This is a clever bit of design and seems to work well. The first attempt was problematic as the dust kept going out and I had trouble relighting. But I went on line to look for tips and found that my issue was the dust was not dry enough. So I gave it a 3 minute blast in the microwave, tried again and it worked perfectly. So far I have only done 2 smoking sessions, both for home made streaky bacon. The first batch I did a single burn with applewood dust, but found to flavour a bit "light". So for the second batch I did 2 burns using hickory, and found the flavour just a little too strong, but delicious none the less. I am sure that I will work out the best combination of wood type and smoking times through trial and error. I do however have one small issue with this smoker, and that is the price. This device is very small, and simply made. Charging £35 for it is excessive. I did note that other suppliers on Amazon were even charging over £50! A couple of years ago I bought a similarly designed cutlery organiser for a draw. It is at least 4 times bigger, twice as deep, made in a similar way from mesh and thin metal bars, and cost me less around £10. Sadly I have been unable to find any similar smoker alternatives at more reasonable prices, otherwise I would have returned this unit and asked for a refund.

Let's be honest, this isn't particularly cheap. The small version which I bought seems barely 6" square. I have a Masterbilt electric hot smoker so decided to use this to do my cold smoking. With the outside temperature at 5c it's the perfect conditions. In the pack is the smoking unit, a bag of sample smoking dust(I didn't use this) and the candle. I used Apple wood dust and even though it's my first time cold smoking its going surprisingly well. Initial lighting didn't seem too promising and initially I thought it'd gone out. I left it a few minutes at the bottom of my smoker with the fur latched closed and upon opening the door to relight was blasted with a load of smoke. I opted to hang my bacon joint and add the video shows, after 40mins only a very small amount of the dust has been used. I'd go so far as to say the smoke level matched that if my masterbilt when hot smoking. There are guides regarding cleaning and like most things, if you look after it, then it'll look after you and should last a good while. When you've finished smoking, you can push the ignited parts away and then store what you haven't used for next time