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ProQ Cold Smoke Generator plus 2 bags of Premium Wood Dust

ProQ® Cold Smoke Generator

* As featured on Nadiya's British Food Adventure, BBC 2 *

Bundle includes 2 Extra bags of our Premium Wood Dust.

The ProQ cold smoke generator produces ten hours of aromatic smoke – perfect for cold smoking fish, meats and cheeses, and infusing them with wonderful camp-fire flavours. 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, or dustbin.

Next, fill the smoking tray with the oak wood dust, and light the corner. The smoke will wind its way through the maze over the course of ten hours, releasing a steady stream of smoke. Add spices or herbs, or use different flavoured wood dust to scent the smoke and pair it with specific foods. Try everything from haddock, to home-smoked salmon, bacon, butter, honey, mustard, and cheeses. 

Pack Instructions
The ProQ Cold Smoke Generator is designed to produce smoke for up to 10 hours, using ProQ smoking wood dust. Results may vary, depending on the wood variety and if another brand of wood dust is used. It can be used in an existing BBQ (provided it has a lid), Food Smoker, or any suitable container – such as an old metal filing cabinet or fridge. Please be aware, that although the unit is a cold smoke generator, it does have a small area of very hot smouldering dust, so bear this in mind when choosing a container.

Cold smoking is a process that not only adds flavour, but also aids in curing certain foods when used in conjunction with traditional curing methods. Cold smoking is usually done at temperatures below 90°F (32°C).

The ProQ Cold Smoke Generator is covered by a 12 month warranty, but by following the simple instructions , should give years of trouble free use. Each unit comes complete with Premium smoking dust, Starting Candle and Instructions.
Bundle includes 2 Extra bags of our Premium Wood Dust
Cold Smoking Wood Dust
Apple - Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry.  I like to use it with pork ribs,  and it can be mixed with other smoke woods like oak and cherry with fantastic results.

Beech - A nice mild wood and a good all rounder,  which is great for whatever you care to use it with.  Good with meat and seafood.

Cherry - Slightly sweet fruity smoke that's great with poultry . This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-coloured meats.   It has a slight red colour and a subtle, sweet, fruity flavour. It goes well with beef, pork, and poultry and can be mixed with oak and apple.

Grape Vine - The vines are a mixture of red & white Grape vines that provide a rich & fruity flavour similar to other fruit woods, which is ideal for poultry, red meat, game and lamb.  

Hickory - Hickory is probably the most popular smoke wood used in barbecue, especially pork and ribs.  It has a sweet to strong, heavy bacon flavour, and has a strong flavour that complements all meats.  Some people find that hickory alone can be overwhelming especially if too much is used.  I never use hickory alone, but mix it with oak, and use two parts oak to one part hickory.  A good for all round smoking wood and works well with pork, ribs, hams, poultry, and beef.

Maple - Maple has a mild flavour.  Some say it has a slightly sweet flavour because maple is commonly used in the production of maple syrup.  Maple goes especially well with pork and poultry. The wood is dense in weight but light in colour.

Oak - Oak is one of the most popular4 smoke woods.  It goes with just about any barbecue meat. It has a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory. As a result, it mixes well with these three woods, but also works great by itself.  An excellent wood to start off with.

Pear - Pear has a nice subtle smoke flavour, much like apple, a slight sweet woodsy flavour.  It is good with game birds, chicken & pork.  It can be mixed with other smoke woods like Oak with good results, but take care not to overpower the delicate flavours.

Silver Birch - Silver Birch has a flavour similar to maple and is excellent with poultry and pork.

Whisky Oak - Our Whisky Oak Dust is the real McCoy and come from the aged Whisky Barrels that have come to the end of their useful life, which can be anything from 5 - 25 years or maybe longer! The combination of Whisky and Oak gives you the timeless classic aroma of aged Whisky mixed with the fantastic flavour of Oak which is fantastic for Beef, Chicken, Lamb, Pork, Cheese or Vegetables.

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