5.1*30.5cm Bbq Wood Chips Spiral Smoke Generator For Cold Smoking

Product Specification

BBQ Meat Smoking Box Wood Chips Pellets Stainless Steel Spiral Smoker Box BBQ Wood Cold Smok For Hotel In Australia

1,Application

Perfect for cold smoking fish, meats and cheeses, and infusing them with wonderful camp-fire flavors. Simply place the smoke generator inside a sealed metal box to retain the smoke – anything from a barbecue with a lid, to an old filing cabinet.

This style of cold smoke generator looks like a maze. In essence you fill the mesh channel with wood shavings, light a candle at the outer end which in turn gets the wood shavings to smoulder.

Shape	Photo	Specification
“M” Shape		1. Raw Material: Stainless steel 304  2. Size: 21.5cm*20cm*4.5cm  3. Weight: 220 g  4. Feature: Well ventilated, without sharp   edges, easy to clean  5. Burning time: Can smoke for up to 6-8   hours.  6. Need sawdust weight: 100 g
Round Shape		1. Raw Material: Stainless steel 304  2. Size: 20.5cm*19cm*4.5cm  3. Weight: 195 g  4. Feature: Durable& Portable; One fit all;   Easy operations  5. Burning time: Smoke up to 5-7 hours
Cylindric		1. Raw Material: Stainless steel 304  2. Size: 5.1cm*30.5cm  3. Weight: 200 g  4. Feature: No falling off the grill, easy to   turn or adjust; Operate easily and stop   your nightmare of cleaning; Suitable for all   kinds of grills  5.Burning time: Can smoke up to 4 or   more hours

2,Features

1. Versatile use: Realcook BBQ Smoke Generator perfect for kitchen, camp, restaurant from indoor to outdoor. Great for smoking fish, salmon, bacon, eggs, cheese, butter, and much more food.

2. Durable& Portable: Made of sturdy steel that durable and corrosion resistant, healthy and environmentally friendly and easy to clean. Due to the small size and lightweight, it can be easier to carry out.

3. Unique design: The smoking pipe designed allows the tube smoker to stay in place for safe use, meanwhile roll easily by moving slightly for efficiently to produce quality smoke.

4. One fit all:This pellet smoker is especially for supplement smoke in an electric smoker, but also great for all kinds of grills such as gas grills, charcoal grills, electric grills and portable grills.

5. Easy operations: Fill the basket with wood pellets, use a propane torch to light it up, let the small flame burn about 10 minutes, then smoke the food you’ve prepared. It can smoke for up to 7 hours.

3,What is Cold Smoking?

Cold smoking is a method for flavoring and preserving food. Historically, it was done to keep perishable food from spoiling back in the days before refrigeration.
The discovery was probably accidental, but it turns out smoke dries food out and introduces antimicrobials and antioxidants. Together, these properties can prevent food from going bad for a very long time.

Smoking can be done on many scales, from a small box to an entire room, but the principal is always the same. A fire burns, or at least smolders, outside of the smoking chamber. The smoke passes through the chamber, but there is little to no transference of heat.

Food in the smoke chamber either sits on or is hung from a rack while the smoke envelops and permeates it for hours, or even days.

Over time, people realized that not only was cold smoked food well preserved, but it also tasted amazing too. Savvy practitioners began experimenting with different types of wood to impart a variety of flavors. Today, cold smoking is still enjoyed around the world, despite the availability of convenient refrigeration.

4,What should you do if the wood dust keeps going out?

1. Light the wood dust with a small kitchen blowtorch. You need to burn it about 15 minutes (relighting as necessary during those time) to keep a flame going and gently blow it out. Less than 15 minutes it was not enough flame to keep going
2. If the wood dust is damp, a minute or so in the microwave can extract the moisture.
3. During cold smoking, make sure to check the food every hour by lifting the lid. This allows fresh oxygen to enter which will stimulate the smoking process.

5. our customer review :

Unlike the tube shaped smoker this really works easy. I use this for extra smoke for my pellet grill but more importantly I use it for cold smoking as it does not generate heat with the smoke. You merely fill tray valleys with your favorite food grade wood pellets then hold a butane torch at the hole you see in the side for several minutes. After it is lit well the pellets ignite in a domino effect and the smoldering pellets ignite their neighbors as it goes around the pattern of the three valleys in the tray. Follow the instructions enclosed and you will be very happy with the results. Strong recommendation for a good device.

-------Mr Luis

The smoke generator works perfectly. The burnup is uniform, the device is compact, very flexible in use and reasonably well processed. The good ventilation through the grid wire ensures a constant and continuous amount of smoke. Am thrilled!

---------Miss Daisy

I have been using the brand for three months and I am absolutely satisfied. Stable construction, clean workmanship and the smoking result fits.

---------Mr, Nirmal

Burns consistently and evenly. ---------Mr. Peter

Good value for money, everything was okay. ----------Mr.Tom

Delivered quickly and well packaged, small size (fits in everywhere) . ------Mr. Karrar