COOK IN WOOD – Professional Cold Smoke Generator
Precision cold smoke generator for salmon, cheeses, cured meats and vegetables. 12-16 continuous hours with just 140g of sawdust.
The COOK IN WOOD – Cold Smoke Generator is the precision tool designed for chefs, artisan producers and restaurants requiring long-duration cold smoking techniques. Made from robust metal with a high-quality finish, it guarantees slow and uniform combustion without generating residual heat that could alter food proteins.
It is the perfect device for smoking salmon, trout, cured meats, cheeses, butters and vegetables, working in perfect synergy with our Premium Smoking Dust line.
Precision cold smoke generator for salmon, cheeses, cured meats and vegetables. 12-16 continuous hours with just 140g of sawdust.
The COOK IN WOOD – Cold Smoke Generator is the precision tool designed for chefs, artisan producers and restaurants requiring long-duration cold smoking techniques. Made from robust metal with a high-quality finish, it guarantees slow and uniform combustion without generating residual heat that could alter food proteins. It is the perfect device for smoking salmon, trout, cured meats, cheeses, butters and vegetables, working in perfect synergy with our Premium Smoking Dust line.
Exclusive Available Flavors
The customer will choose one of these flavors when requesting their quote.
Available Sizes & Formats
Technical Data
burn Time
12 - 16 horas
burn Time En
12 - 16 hours
capacity
~140 g de Smoking Dust
capacity En
~140 g of Smoking Dust
max Temperature
< 32°C (89.6°F)
weight
280 g
compatibility
Ahumadores, Barbacoas con tapa, Kamados (No apto para hornos de convección)
compatibility En
Smokers, Grills with lid, Kamados (Not for convection ovens)
Technical Performance & Economic Advantages
Extreme Efficiency
Filling the generator maze with approximately 140 grams of our Smoking Dust yields 12 to 16 continuous hours of cold, dense smoke.
Thermal Control
Keeps the chamber temperature below 32°C (89.6°F), the strict limit for true cold smoking.
Universal Compatibility
Suitable for use in any barbecue with a lid, Kamado or commercial smoking chamber. (Not suitable for closed convection ovens).
Easy Maintenance
Easy cleaning with hot water, soap and a bristle brush. Dishwasher safe (isolated wash recommended).
Technical Specifications
We process this wood at our facilities to adapt to any type of equipment, from professional smokers to ovens and barbecues.
