Weber® Cold Smoking Wood Dust

Do you know the cold smoking technique?

It is an ancient food preservation technique that has survived to this day thanks to the appreciation of its flavors and textures.

Currently, cold-smoked products are made in specialized factories and arrive at our homes vacuum-packed.

However, many people don't know how easy it is to cold-smoke at home. And naturally, there's no comparison in terms of freshness and deliciousness.

There are several techniques for cold smoking at home, but the easiest is to use a cold smoker like the Weber one, which is specially designed for this purpose. It's very lightweight and compact, making it very convenient to use and store.

Simply fill it with wood chips, place it inside the barbecue, under the cooking grate, and light the chips with a lighter. Place the food you want to smoke on the top grate and close the barbecue lid.

It is important to know that not all wood is suitable for cold smoking.

Depending on the tree they come from, wood chips add different flavors to the foods we smoke, and there are even woods that are not suitable for smoking because they are too resinous. Pine or birch, for example.

These are beechwood chips, and they produce a smoke flavor especially suited to cold-smoked foods. The subtle aromas of beechwood harmonize with salmon, cod, cheeses, red meats, and cured meats.

And above all, the slow combustion of this wood dust is important, as it allows for long smoking times, up to 10 hours.

Once smoked, we recommend letting the food rest in the refrigerator for about 24 hours to allow the flavor to fully absorb.

Thanks to the smoking technique, we extend the shelf life of the product, and it can stay fresh in the refrigerator for between 2 and 3 weeks.

So you can take advantage of the opportunity to smoke several things at once, when you get around to it, and have a delicacy ready to offer to surprise guests.

Characteristics

- Beech wood powder

- 500g container

- 100% natural