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Have you tried the traditional cooking methods and they seem so boring and ordinary? It is time to spice up your cooking with getting the best cold smoker generator!
Last updated 05/07/2 – Added newer model and updated picks.
A cold smoke generator is used at temperatures of 85 degrees or below, adding flavor and colors to your food. It can be used on a variety of foods like sausages, cheese, meats, and fish. Although it is an art form and takes some practice, the results are 100 % worth it!
You’re about to learn the secrets of smoking food and how to make the best smoked foods. First, you’ll need to get yourself a one of the best cold smoke generator.
The Best Cold Smoker
After reviewing several we were left with one cold smoke generator that really stood out. This is the one I have been personally using and I could not be more pleased with it. It is reasonably priced and does a great job.
Smokehouse Smoke Chief
Smokehouse Products 9500-000-0000 Smoke Chief Cold Smoke Generator
The Smokehouse’s Smoke Chief comes in the form of a modern-looking attachment that looks like a firebox in its own right. This is a big upgrade on the simple pellet tubes or smoke boxes of old. And guess what? It has performance to boot.
Cold smoke generators are now firmly in the age of convenience, and this one is no exception. It’s electronic, and can be plugged into a standard power supply, or battery-powered, making it perfect to use at home, or on the go.
It’s designed to be as flexible as possible, and can be used in almost any smoker chamber, including pellet grills. It runs off wood pellets, and can run for about three hours off one cup, which is incredibly efficient, even when compared to simple smoker boxes or regular charcoal grills.
It’s easy to use, with no need for a lighter or starter. It gets going quickly and will run reliably for several hours. In addition it is quick to start up so you are up and running in no time flat.
The Smokehouse Smoke Chief is the one I personally purchased and I could not be more pleased with it’s performance.
What I liked about the Smokehouse Smoke Chief Cold Smoker (Pros):
- Doesn’t require matches or a lighter.
- Starts making smoke quickly
- Creates a steady, long-lasting supply of smoke
- Freestanding unit
What I didn’t like about the Smokehouse Smoke Chief Cold Smoker (Cons):
- Will require electric from a nearby outlet (may be an issue depending on your location)
- You may need to drill a hole in the container prior to use
New to Smoking: Read the Best Meats to Smoke
Other Best Cold Smoke Generators to Consider
These were the additional generators I researched and reviewed for determining our Best Cold Smoker. All of these are worthy considerations that you will want to check out prior to your purchase.
Amaze-N Pellet Tube Smoker
A-MAZE-N AMNTS12 Oval Pellet Tube Smoker, Hot or Cold Smoking, 12 Inch
In comparison to some of the other models on this list, this one is a lot easier. No fans or other high-tech flow systems are included because it is not electronic.
Just fill its little chamber with wood pellets and then light it. Your meal will slowly become infused with smoke as the smoke travels through the perforations in the pan.
Because it is so simple to use, it can be taken anywhere, and there is no need to cut holes in your existing smoker chambers, which may be a concern for some people.
Because of its small size, it may only be able to cold smoke a limited amount of food before it needs to be refilled (about 4 hours). In most cases, however, I feel that will enough.
What I liked about the Amaze-N Pellet Tube Smoker (Pros):
- Pellets are a time-saving and simple-to-use alternative.
- Use it in any form of smoking container, whether homemade or purchased, or even in a barbecue directly on the grill
- It’s completely transportable.
- Suitable for both cold and hot smoking
What I didn’t like about the Amaze-N Pellet Tube Smoker (Cons):
- A self-igniting feature would be nice to have included.
- Could have issues for large containers and being able to produce enough smoke.
Smoke Daddy Big Kahuna
This Smoke Daddy generator, as its name implies, is able to throw out a lot of smoke. The Smoke Daddy Big Kahuna cold smoker is an excellent choice for people searching for one of the greatest cold smoke generators available. It’s a simple process, but you’ll need to cut a hole in your grill for it to work.
Because it can be used for both cold and hot smoking, it’s a potent little firebox.
You need to know what you want from your smoke before using this box, but if you’re already an experienced smoker, you’ll like the steep learning curve.
Because it cannot be removed from the smoker like other smoke generators, you must permanently attach it to the smoker.
What I liked about the Smoke Daddy Big Kahuna Cold Smoker (Pros):
- A lot of smoke is emitted.
- Smoking hot or cold (burns anything)
- Airflow can be adjusted.
- A cold smoker that may be used with any grill or smoker.
- Cold smoke flows from beneath your food in the same manner as a traditional hot smoker.
- If you don’t have a smoker, you can use this to add a little extra smoke.
- Specifically created for use with larger barbecues.
- Air flow can be adjusted to control the amount of smoke produced.
- Wood chips or chunks are readily available.
- Doesn’t necessitate opening up your BBQ to refill.
What I didn’t like about the Smoke Daddy Big Kahuna Cold Smoker (Cons):
- Must be attached to the grill (not portable)
- You’ll have to start the fire yourself.
- The air pump must have a resting position.
- For installation, you’ll need to make a hole in your BBQ.
- Each time it is used, it must be thoroughly cleaned.
Amaze-N Sawdust Maze
A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch
Despite its confusing design, this is a far more straightforward model than the previous one.
A gimmick, yes, but it’s more than that. Because of its more complex construction, it will burn for a longer period of time and produce a more even plume of smoke.
It can hold a lot of wood dust and has an average smoking time of roughly eight hours. In compared to its digital competitors, this analog design is quite remarkable.
What I did like about the Amaze-N Sawdust Maze Cold Smoker (Pros):
- Sawdust is easy to work with and you can store a lot in a small area.
- Option to light one end or you can light both ends for more smoke.
- Works with any container type.
- Has up to 8 hours of smoke time
What I didn’t like about the Amaze-N Sawdust Maze Cold Smoker (Cons):
- Sawdust has one big drawback, it has to be completely dry or it will not burn
Note: Make sure you have a local source for sawdust in your area prior to purchase.
Nak Cold Smoke Generator – Best Cold Smoker on a Budget
Cold Smoke Generator for BBQ Bacon Fish Salmon Meat dust Hot and Smoking Salmon Meat Burn Smoker Tools Bacon Meat Fish (rectangle)
Nak’s excellent low-cost option completes my short list of budget friendly cold smoke generators.
Light one end of a maze-like arrangement and let the chips to gently burn their way to the middle.
Despite its low price, it can burn for up to seven hours and may be used with practically any type of smoker.
Because it lacks a built-in fan, you’ll need to make sure your smoker has adequate ventilation. Because it lacks an electric mechanism to ensure that the wood is always burning, you’ll also need to make sure the wood chips are completely dry.
Note: The Nak has been discontinued but the found the kucoolou to perform just as well and burns for12 hours without refilling is our new top budget pick.
Lanney Smoker Tube – Best Multi-Fuel Source Cold Smoker on a Budget
Pellet Smoker Tube, 12'' Stainless Steel BBQ Wood Pellet Tube Smoker for Cold/Hot Smoking, Portable Barbecue Smoke Generator Works with Electric Gas Charcoal Grill or Smokers, Hexagonal
Any barbeque can be quickly transformed into a cold smoker with this simple but effective add-on. Merely utilizing your existing BBQ to hold the meat, you add this small stainless steel tube to cold smoke for up to five hours without refilling.
This inexpensive cold smoker will have you serving up some great cold smoking without breaking the bank.
If you’re looking for a low-cost method of cold smoking, this device is for you.
Lanney is our favorite brand, even though there are many others that offer comparable products. We choose Lanney because it is built of high-quality stainless steel, doesn’t move, and has some cool extras.
It may be used with any type of smoked pellets or wood chips, making it both inexpensive and easy to use.
What I did like about the Lanney Smoker Tube Cold Smoke Generator (Pros):
- Low cost, low cost, low cost!
- Any form of barbeque or smoker can be used to smoke cold.
- In terms of airflow and smoke dispersal, hexagonal shapes are ideal.
- Wood chips or pellets can be used.
- Up to five hours of burn time are provided by the 12′′ size.
- Guarantee of a full refund if you are not pleased
What I didn’t like about the Lanney Smoker Tube Cold Smoke Generator (Cons):
- Due to size, requires refills if you need to have a long smoking session
- Less smoke output compared to other cold smokers
- Lighting requires blowtorch.
Masterbuilt Slow Smoker Accessory
Masterbuilt 30-inch Digital Electric Smoker with Smoker Cover Bundle
You can cold smoke for up to six hours continuously with a basic digital Masterbuilt electric smoker and the slow smoker attachment if you’re seeking for a purpose-built cold smoker.
Because of this, you can easily convert your current Masterbuilt electric smoker to a cold smoker. Any computerized MES model that allows you to remove the wood chip tray without having to open the door will operate with this device. Easy to install and doesn’t require any holes to be drilled in your smoker.
The Workings of the Masterbuilt Slow Smoker Add-On
Using the provided J hook, you may attach the add-on box to the wood chip port. It’s a bit of a struggle to get it in. You can then just load it up with wood chips, place your meal in the cooking chamber, and it will continue to smoke for up to six hours without any additional effort on your part!
Salmon, bacon, cheese, and nuts all taste fantastic when cold smoked with this method.
In addition, the slow-smoking attachment may operate at temperatures of up to 275°F. So, it’s a perfect addition to any digital MES for hot smoking because you don’t have to worry about adding additional wood chips. For the next six hours, it will be taken care of.
What I did like about the Masterbuilt Slow Smoker Cold Smoke Generator Accessory (Pros):
- Compatible with all digital devices Makeover of a standard electric smoker into a cold smoker
- Can be used to produce hot smoke for a period of six hours without the addition of additional wood chips.
- There’s no need to make any modifications to your existing grill.
- This machine puts out a lot of smoke.
- Cleaning is a breeze with the ashtray’s removable design.
What I didn’t like about the Masterbuilt Slow Smoker Cold Smoke Generator Accessory (Cons):
- First-time setup was a bit of a challenge.
- Depending on the model, the side box may sit higher or lower than the actual smoker, depending on how the height is set.
- The top door and the joint between the unit and the smoker are leaking a little bit of smoke.
Conclusion – Best Cold Smoke Generator
Although getting into Cold Smoking and finding the best Cold Smoker can be a bit daunting at first. We hope our guide helps you on the way to find the perfect cold smoke generator for you. You can read on to find more commonly asked questions about cold smoking below or feel free to ask us in the comments section.
FAQ
What is cold smoking?
Cold smoking is a time-honored method of preserving food. Prior to the introduction of refrigeration, it was widely employed to keep some meats fresher for longer periods of time.
The ability to preserve food was vital during a time when we were forced to do so in order to stay alive.
It’s also evolved into a technique to enhance the flavor of non-meat foods, such as vegetables. Discover how to smoke cheese by checking out my guide.
Smoke is created by smoldering wood chips near to the meat at a low temperature. The goal here isn’t to impart heat, but rather to help dry out the food.
All of the meat’s surfaces are exposed to the smoke because it is typically hung from hooks. After that, the smoke has time to permeate and enter the meat, which might take hours or even days.
Exposure to cold smoke helps dry the meat out, which lowers the influence of bacteria in the flesh. This is why it works so well.
This isn’t the only reason why it’s a winner. Those of you who have tried smoked salmon or ham will know precisely what I mean.
The meat’s prolonged contact with smoking allows the smoky flavors to permeate practically every layer of the body and become permanently ingrained.
A variety of chambers and woods has been used over time to further enhance the flavor of the brew.
What is a cold smoke generator?
You can use a cold smoker instead of a charcoal or pellet grill’s built-in firebox to make cold smoke.
There are two basic types of them. Some of these add-ons provide cold smoke directly into the cooking chamber of your barbecue. While others are simply little boxes that sit on the grill’s grates and produce smoke, you have options.
What are the differences between cold smoking and hot smoking?
There’s a lot of muddle here because the two ways sound so similar that the temperature is really the only thing that separates them.
Although this may be the case, it is not always the case.
Cold smoking, on the other hand, is a means of preserving food.
For a few hours at 225 degrees Fahrenheit, the coals and wood chips are a lot closer to the meal in hot smoking.
However, cold smoking not only has a lower average temperature (typically about 80-90°F), but also places the source of the smoke a considerable distance from the meat.
How to Cold Smoke
You’ve come to the correct site if you’re new to the concept of cold smoking and want to learn more about it.
Even though we’ve just scratched the surface, today is your fortunate day. You may learn the basics of cold smoking by reading our Beginners Guide to Cold Smoking.
What is the Best Wood for Cold Smoking?
No matter what kind of wood you use for cold smoking, it will generate smoke. However, this does not indicate that you should use any kind of wood at all. It is possible to entirely destroy the flavor of your dish by using evergreen wood, for example, because it quickly gathers smoke but releases resins.
When it comes to a clean-burning fire, a pitmaster will choose wood like mesquite or beech along with popular woods such as oak and hickory. As far as flavor preferences go, you can combine different types of wood in order to achieve the smoky taste that works best for you.
The key to cold smoking success, on the other hand, is to produce more smoke than heat. In order to burn wood quickly, you must smolder it slowly rather than ignite it. Wood pellets and saw dust are ideal for this use, but never use wood chips in a cold smoker not designed for them, as they could ruin the whole thing. As a result of the chips’ small size and the fact that they’re intended for hot smoking rather than cold, they burn hot and long.
Is cold smoking safe?
That depends on a number of things, so the answer is both yes and no.
Smoking food at a temperature that allows bacteria to thrive but not kill it off, known as “danger zone,” is known as “cold smoking.” So, it’s not without risk. People have died after ingesting cold-smoked foods, so the risks are real.
In contrast to dairy and nuts, meats that have been cold smoked carry a far higher risk of contamination. The fact that you always cook bacon after cold smoking makes it one of the “safer” meats on the list.
You can cold smoke nuts, cheese, and tofu at home, but we don’t advocate trying it with meat or fish.
If you’re in a high-risk group, you’re exempt from the rule. Commercially made cold smoked foods should be avoided by anyone who is pregnant, immunocompromised, chronically unwell, or elderly.
For more info you can read the National Center for Home Food Preservation Publication
Will I Need A New Smoker Or Grill For Cold Smoking?
No. For the most part, a cold smoker can be attached to an existing grill or smoker. While you can buy or create your own cold smokers with their own compartments, mounting one to your grill or smoker will be easier and less expensive.
What foods can I cold smoke?
Any food can be cold smoked if it has been treated or cooked in any way prior to or after being cold smoked.
However, the following foods are ideal for cold smoking:
Cheese
Nuts
Olive oil
Garlic
Bacon (as long as you cook it after smoking)
Can You Cold Smoke in an Electric Smoker?
Cold smoking is distinct from other methods of smoking food since it does not involve any cooking at all. This method preserves the food’s original flavor and texture while also imparting a subtle smoky flavor. The good news is that an electric smoker can be used to cold smoke food just as effectively and quickly as a traditional smoker.
What is a Cold Smoker Attachment?
Smoking food at temperatures between 100°F and 120°F in a peripheral wood chip smoking chamber is possible with a cold smoker. All Masterbuilt Digital Electric Smokers are compatible with the majority of cold smoker attachments, and the wood chip feeding system is extremely efficient. You can make up to six hours’ worth of cold smoke with just a few common wood chips.
What to Consider Before Buying a Cold Smoke Generator?
My recommendation is to see the reviews of the cold smokers in this article to find out key features you should be looking for in a cold smoke generator.
Does Cold Smoking Take Longer Than Regular Smoking?
My usual smoking time is about the same. A least of a few hours, up to overnight smoking for superior flavor or larger items.
Can I Cold Smoke Food I Already Cooked?
Yes! Cold smoking is a terrific way to preserve food, but it can also be used to create new and fascinating flavor profiles!
