Cold Smoking
What is cold smoking? Cold smoking is a technique used to give meats, fish, cheeses and even vegetables a distinctive smoky flavour by putting them into a chamber where smoke is pumped for 12 to 24 hours at a temperature below 21oC. Meats and fish that are being cold smoked need to be cured first to ensure that any potentially hazardous bacteria are eliminated, to prevent food poisoning.
Whether you’re a beginner or an experienced cook, the ProQ cold smoking range has a kit for you. Our range of cold smoker kits all include detailed instructions and all the relevant materials, such as cold smoking dust and flavours, for creating a variety of smoked meats or cheeses with ease.
At Preppers Shop we also stock a range of cabinets for cold smokers in the UK, including an economical Eco option which is made from 90% recyclable materials. So, if you’re considering becoming a cold smoking expert, check out our range of cold smokers and cold smoker kits. If cold smoking isn't for you, we have a range of other BBQ and Smoker options ready for you to browse today.