Outdoor Stainless Steel Punching Bacon Meat Barbecue Cold Smoke
Generator
► What Foods Can You Cold Smoke?
So many foods benefit from cold smoking, it’s incredible. If you
love smoky flavor, you’ll want to try it on just about everything,
but here’s a pretty good list of commonly smoked foods to get you
started:
Bacon / Beef / Butter / Cheese / Chicken / Chili peppers / Cream /
Fish / Garlic / Ham / Honey / Ketchup
Lamb / Lemons and limes
Specification:
Material: stainless steel 304
Surface process: electrolytic polishing
Appearance shape: round, square, hexagonal, M,
Specific size: round: 19 * 16.5 * 5cm / 7.48*6.49*1.96 in,
square: 19 * 15 * 4cm / 7.48*5.91*1.58in,
hexagon: 21 * 18 * 4cm / 8.27*7.09*1.58in
M: 22.5 x 17.5 x 4.5 cm
Package include:
Cold smoke generator x 1
Different Type of Cold Smoker Generator
Material : Stainless Steel V2A (304 AISI) Surface : Polishing , Melting points are smooth and clean Sample : sample USD 50 + Eepress freight,but will be deducted in main
purchase order Packing : Accept customized color Box for packing Inspection : Accept third party inspection |
| Item | Size | Weight | Type |
| Cold Smoke Generator --S1 | 15 x 15 x 5.0 cm | 0.20 kg | square |
| Cold Smoke Generator --R2 | 25 x 25 x 5.0 cm | 0.30 kg | round |
| Cold Smoke Generator --S3 | 20 x 15 x 5.0 cm | 0.39 kg | rectangle |
| Cold Smoke Generator --M4 | 22.5 x17.5 x 4.5 cm | 0.33 kg | M-with top wire + handle |
| Cold Smoke Generator --M5 | 22.5 x17.5 x 4.5 cm | 0.35 kg | M-with wire + candle holder |
| Cold Smoke Generator --M6 | 22.5 x17.5 x 4.5 cm | 0.30kg | M--with top wire |
Accept customization requirements from customers, custom
production, custom packaging |
► What should you do if the wood dust keeps going out?
1. Light the wood dust with a small kitchen blowtorch. You need to
burn it about 15 minutes (relighting as necessary during those
time) to keep a flame going and gently blow it out. Less than 15
minutes it was not enough flame to keep going
2. If the wood dust is damp, a minute or so in the microwave can
extract the moisture.
3. During cold smoking, make sure to check the food every hour by
lifting the lid. This allows fresh oxygen to enter which will
stimulate the smoking process.
► The Difference Between Hot Smoking and Cold Smoking :
Hot smoking is a method for cooking food rather than preserving it.
The heat source is much closer to the food than it is during cold
smoking. Therefore, the temperature in the smoking chamber is a lot
higher, maybe even three times as high.
So, while you might cold smoke cured beef at about 80F, you’d crank
it up to about 225F for hot smoking. The higher temperatures get
the meat through the danger zone we mentioned before much more
quickly, making it perfectly safe to eat once the minimum internal
temperature of 145F is reached. (These temperatures are examples
only. Different kinds of meat have different requirements for
safety.)
NOTE- Please ensure that this unit is not used indoors, it can
create concentrations of carbon monoxide which is odourless and can
be deadly if inhaled. Use in a well-ventilated area out of wind and
rain. Always remove the tea-light candle used to light the cold
smoke generator once the dust has begun smouldering, the candle
must be removed before inserting the generator into your chamber.
Which countries do you export to?
Australia, Canada, UK, USA, Germany, South Korea and so on.
