Smoking Dust Apple - Grill Fanatics

Cold smoking is a different kind of patience than grilling: no fierce heat, just hours of waiting for flavor to slowly settle into cheese or fish. Apple smoking dust is the wood to start with for that. Finely ground apple wood smolders steadily in a cold smoke generator and gives a mild, slightly sweet smoke that complements your product instead of overpowering it.

What this dust suits well

Young and semi hard cheese, salmon, trout and chicken breast take on apple smoke nicely without turning bitter. You can also give salt or butter a smoky note with it, handy if you are putting something together yourself for the kamado bbq.

• Fine grind, smolders steadily and predictably
• Mild, fruity smoke with a sweet undertone
• 500 grams per bag, enough for several sessions
• Suitable for most cold smoke generators

How to cold smoke

Fill the generator loosely, light one corner and blow out the flame after a minute so the dust smolders instead of burning. Keep the space under thirty degrees: above that cheese starts to sweat and fish already begins to cook. Count on two to four hours for most products, and let smoked cheese rest another day or two in the fridge afterwards so the smoke settles evenly. Want to try a stronger profile, then check the rest of the charcoal and smoking wood range.