ProQ Cold Smoke Generator
Add Some Extra Smokiness
I have owned the ProQ Cold Smoke Generator for some time, but over the past winter, I have used it a lot more. If you are a fan of smoked food, this is a really affordable accessory that will help inject some additional smokiness. You don’t even have to own a BBQ to be able to use it and get the benefit from it, although it should not be used indoors, as it does create carbon monoxide.
So how does it Work?
To use the ProQ Cold Smoke Generator you start by pouring wood dust into the smoke generator. It is a maze-like device with metal separators, which allows the dust to burn around the maze gradually, imparting smoke as the wood dust burns. You do need to be careful not to overfill it as the dust in the other channels will catch and you will burn through all your wood dust quickly (I know this from experience).
There is a slot to insert a tealight to start the wood dust burning. Some people remove this once the wood dust is lit, as it can catch the wood dust in the other channels. Personally, I don’t do this.
Once you have inserted your tealight you need to place this somewhere enclosed to the smoke is able to be contained to a certain degree and then is able to infuse your food.
I am lucky enough to own a Weber Smokey Mountain 47cm but have also used this on my Weber GBS and Outback Combi. All of these worked well. Just place the food above the lit cold smoke generator and let the device do its work.
So what to Smoke?
There are many things that you can smoke. On top of some of the foods listed below you just need to use some imagination and give it ago. My favourite things to smoke over the past few months have been:
- Garlic: I use garlic every day in my cooking. Love the stuff. Leave the bulbs whole and smoke away. I do these on a full smoke and they really absorb the smoke well. The individual cloves are then fantastic to use in your cooking, regardless of BBQ or not.
- Salt: I tend to use salt from the Cornish Sea Salt company, I smoke the salt in batches and then put in an airtight container and use when I want some additional smokiness. I particularly like sprinkling this over steak before cooking. To smoke salt just put a thin layer on a baking tray and place above the smoke generator. Occasionally, stir the salt around to ensure an even coating.
- Cheese: I have tried smoking cheddar and it really does take the smoke on well. Don’t eat it immediately but wrap in greaseproof paper and stick in the fridge for a week or so and the smoke taste will really develop.
- Chickpeas: I recently smoked chickpeas for use in making Houmous. I did these for around 5 hours and once added to the mix for the houmous really added a lovely deep smokey flavour.
Speaking to some of the BBQ community they have also smoked many other foods. This includes bacon, salmon, butter (one for me to try next) and eggs. I think the only thing that will restrict you is your imagination.
There are a variety of wood dust ‘flavours’ available so you can try different ones with your favourite foods and see which tastes you prefer.
I really like the gadget. I am a bit annoyed with myself that I have only started to use it more over the past 6 months but it is something that will definitely be getting used much more moving forward. They have a larger ‘artisen’ version available so I may find myself upgrading at some point.
If you own one or buy one I would love to hear what you LOVE to smoke on yours!