Cold smoking is a technique that involves smoking food at temperatures below 100°F (38°C). This method doesn't cook the food; instead, it infuses it with a rich, smoky flavor while preserving its original texture and moisture. Foods such as cheese, fish, nuts, and even vegetables can be transformed into delicious smoky treats through this technique. The use of a pellet smoker makes the process not only easier but also more efficient, allowing for precise temperature control and the ability to maintain a consistent smoke output.

Maintenance and Care

Are charcoal grills safe?

Conclusion

Accessories and Features

2. Placement Place the smoke tube in the grill or smoker, ideally on the cool side. If you’re using a gas grill, place it as far from the burners as possible. If you’re using a charcoal grill, you can place it on the grates after lighting and igniting.