Smoking Dust Olive - Grill Fanatics

Not every smoking session has to taste of oak or hickory. Olive smoking dust from Grill Fanatics gives a mild, herby smoke with a Mediterranean character when cold smoking, fitting perfectly with fish, grilled vegetables and soft cheese. The finely ground dust smolders steadily and evenly in a cold smoke generator.

When to choose olive

A good fit for dishes with a southern profile: smoked tomato, bell pepper, courgette, mozzarella or white fish with lemon. For hearty beef you are better off with a stronger wood type.

• Mild, aromatic smoke that does not overpower
• Fine grind for a calm, hours long smolder
• 500 gram bag, good for several sessions

Light the generator in one corner, blow out the flame after a minute and keep the temperature under thirty degrees. If you want to hot smoke on the kamado instead of cold, check the smoking wood or compare with the chunks.