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Orange wood dust is filled into a special, spiral-shaped cold smoking generator. Place the food on the grill and the generator filled with red wine dust on the bottom of the grill (do not use charcoal). Ignite the dust - it must burn. Leave the KamadoClub valves open with about 1 cm gaps. The lid must be closed to give the food as much smoke and colour as possible!
Orange tree wood dust features:
- Cold smoking
- Smoke flavor strength - medium
- Tangy, citrus smoke with a hint of fruitiness
- Highly recommended with pork
- Also good with beef, cheese
IMPORTANT:
Cold smoking does not cook food, which means that it is essential to ensure that the food is salted or brined properly to avoid decay and bad bacteria. The whole point of cold smoking is to infuse flavor into the food, and to preserve it for longer storage time. The aim isn’t to cook the food.
Some of the best foods for cold smoking include pork, fish, bacon, cheese, beef, fruits.
Ideally, cold smoking is best done in the autumn and spring months when the air temperature is below +5C degrees. If you can't wait for cooler weather, smoke at night or early in the morning when temperatures are lowest. Avoid hot summer weather (above +15C) or very low minus winter temperatures (below -10C).
