Cold smoking not only gives a fantastic taste, but also ensures a longer shelf life if carried out in combination with dry salting. Not only for smoking fish, but also for butter, salt, nuts, sausage, cheese and even meat.
Fill the cold smoke generator with wood dust and light it by placing a tea light in the holder. Once the dust starts smoldering, remove the tea light and place the cold smoke generator indirect in your BBQ. A full container smokes for around 8 to 10 hours. Coal (or other fuel) in your BBQ stays off during cold smoking. To prevent bitter taste be sure to provide sufficient oxygen supply and removal in your BBQ.
Tip: experiment with different types of wood for beautiful flavour combinations!