Smoking Dust Cherry - Grill Fanatics
- Sweet, fruity smoke for salmon and poultry
- Gives smoked products a warm colour
- 500 gram bag, good for multiple sessions
For cold smoking, cherry wood is one of the friendliest kinds there is. This finely ground smoking dust gives salmon, chicken or cheese a sweet, fruity touch and a warm color, without needing a real smoking cabinet for it: a cold smoke generator next to your kamado or fire bowl is enough.
For the calm side of cooking outdoors
Where chips and chunks belong to real fire, this dust is for the patient work alongside it: letting salmon or cheese smoke for an afternoon while the rest of the table is prepared in the meantime. The fine dust smolders steadily for hours without catching fire.
- Sweet, fruity smoke without a sharp or bitter edge
- Gives a warm, reddish brown color to fish and poultry
- Fine grind for a calm, hours long smolder
- 500 gram bag, good for several sessions
Fill the generator loosely, light one corner and blow out the flame after about a minute. Keep the space under thirty degrees and let smoked salmon rest a night in the fridge afterwards before serving it.
Check the other smoking wood at smoking wood.
