Food Grade Stainless Steel BBQ Cold Meat Smoke Generator Pellet Smoker Box For Outdoor BBQ Wood Chips Can Smoke Portugal

1. Product description :

Type of Cold Smoke Generator
Shape	Photo	Specification
“M” Shape Cold Smoke Generator		1. Raw Material: Stainless steel 304 2. Size: 21.5cm*20cm*4.5cm 3. Weight: 220 g 4. Feature: Well ventilated, without sharp edges, easy to clean 5. Burning time: Can smoke for up to 6-8 hours. 6. Need sawdust weight: 100 g
Round Shape Cold Smoke Generator		1. Raw Material: Stainless steel 304 2. Size: 20.5cm*19cm*4.5cm 3. Weight: 195 g 4. Feature: Durable& Portable; One fit all; Easy operations 5. Burning time: Smoke up to 5-7 hours
Cylindric Cold Smoke Generator		1. Raw Material: Stainless steel 304 2. Size: 5.1cm*30.5cm 3. Weight: 200 g 4. Feature: No falling off the grill, easy to turn or adjust; Operate easily and stop your nightmare of cleaning; Suitable for all kinds of grills 5.Burning time: Can smoke up to 4 or more hours

2,Advantage

1. Product edge welding wire, avoid scratches;
2. Good ventilation, Burning time will last 6-8 hours;
3. Angle Tilt, help to ignite;
4. Can be used in ProQ Smokers, Bradley Electric Smokers, Weber Smoky Mountains (WSM), Brinkmann Smoke n Grills, in fact, just about all existing BBQs, even kettle BBQs provided they have a lid for smoking food of all kind (meat, fish, cheese...);
6. With just 85g smoke wood you can produce 14-20 h cold smoke.

3,Features

1. Versatile use: Realcook BBQ Smoke Generator perfect for kitchen, camp, restaurant from indoor to outdoor. Great for smoking fish, salmon, bacon, eggs, cheese, butter, and much more food.
2. Durable& Portable: Made of sturdy steel that durable and corrosion resistant, healthy and environmentally friendly and easy to clean. Due to the small size and lightweight, it can be easier to carry out.
3. Unique design: The smoking pipe designed allows the tube smoker to stay in place for safe use, meanwhile roll easily by moving slightly for efficiently to produce quality smoke.

4,Application

Perfect for cold smoking fish, meats and cheeses, and infusing them with wonderful camp-fire flavors. Simply place the smoke generator inside a sealed metal box to retain the smoke – anything from a barbecue with a lid, to an old filing cabinet.

This style of cold smoke generator looks like a maze. In essence you fill the mesh channel with wood shavings, light a candle at the outer end which in turn gets the wood shavings to smoulder.

5,What should you do if the wood dust keeps going out?

1. Light the wood dust with a small kitchen blowtorch. You need to burn it about 15 minutes (relighting as necessary during those time) to keep a flame going and gently blow it out. Less than 15 minutes it was not enough flame to keep going
2. If the wood dust is damp, a minute or so in the microwave can extract the moisture.
3. During cold smoking, make sure to check the food every hour by lifting the lid. This allows fresh oxygen to enter which will stimulate the smoking process.