ProQ Artisan Cold Smoke Generator Ultimate Bundle

ProQ Artisan Cold Smoke Generator Ultimate Bundle

We're pleased to present the "Artisan" a new, larger version of our amazingly successful Cold Smoke Generator, perfect for commercial use and those customers wanting to cold smoke more food in larger containers.
Our original CSG is most effective in containers that have a capacity of between 30 Litres - 150 Litres - The ProQ® Eco Smoker (33 Litres) and Frontier (105 Litres with 2 stacker's) are ideal. The Artisan is designed to work in containers that are larger, from around 150 Litres and upwards - The ProQ® Excel 20, with 2 stacker's, is around 170 Litres in capacity.
  • Up to 16 hours burn time
  • 300g wood dust capacity

With 10 Bags of 10 different Premium Wood Dust's

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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