Smoking snail for cold smoking
The special COOK IN WOOD smoking snail is the ideal product for cold smoking
Smoking snail made of stainless steel for cold smoking.
Whether in the gas barbecue, or coal barbecue, with the smoking snail you can turn every barbecue into a smoking chamber.
The smoking snail is perfectly suited for cold smoking. But it can also be used for warm and hot smoking. It is simply filled with smoking flour or fine smoking shavings and then ignited by a tea light.
Whether in the gas barbecue, or coal barbecue, with the smoking snail you can turn every barbecue into a smoking chamber.
The smoking snail is perfectly suited for cold smoking. But it can also be used for warm and hot smoking. It is simply filled with smoking flour or fine smoking shavings and then ignited by a tea light.
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Smoking snail made of stainless steel for cold smoking.
Whether in the gas barbecue, or coal barbecue, with the smoking snail you can turn every barbecue into a smoking chamber.
The smoking snail is perfectly suited for cold smoking. But it can also be used for warm and hot smoking. It is simply filled with smoking flour or fine smoking shavings and then ignited by a tea light.
The perfectly matched cold smoked flour, also available from us, is produced from special oak barrels in which the most famous wines and spirits from Spain, England, Portugal and France have been stored. By using a patented process, the most important culinary characteristics such as taste and aroma are preserved.
COOK IN WOOD cold smoking is ideal for all types of food: meat, sausage, fish, mussels, cheese, pizza, fruit, etc.
The recommended temperature for cold smoking is between 20 and 30°C (68-86°F).
Whether in the gas barbecue, or coal barbecue, with the smoking snail you can turn every barbecue into a smoking chamber.
The smoking snail is perfectly suited for cold smoking. But it can also be used for warm and hot smoking. It is simply filled with smoking flour or fine smoking shavings and then ignited by a tea light.
The perfectly matched cold smoked flour, also available from us, is produced from special oak barrels in which the most famous wines and spirits from Spain, England, Portugal and France have been stored. By using a patented process, the most important culinary characteristics such as taste and aroma are preserved.
COOK IN WOOD cold smoking is ideal for all types of food: meat, sausage, fish, mussels, cheese, pizza, fruit, etc.
The recommended temperature for cold smoking is between 20 and 30°C (68-86°F).
Version: 20.9x 18.3 x 4 cm
CHF 69.00
incl. VATShipping costs: CHF 9.90
Piece/s
Usage
Fill the smoke generator with approx. 100-120g (3½ - 4¼ oz.) smoke powder. Make sure that the powder on the upper part is even and not too firmly pressed on.
Light the candle and place it where it is indicated.
As soon as the smoke starts, you can remove the tea light. The wood powder burns for about 10 hours.
Important:
Light the candle and place it where it is indicated.
As soon as the smoke starts, you can remove the tea light. The wood powder burns for about 10 hours.
Important:
- The smoke generator must be clean. Remove dirt with warm water and soap, then rinse well and dry. Store the powder in a cool, dry place.
- If the powder does not burn, dry it in the microwave for about 30 seconds. Attention: only fill the powder, do not put the metal smoke generator into the microwave.
- Place the smoking snail in a closed room, but with some airflow. Make sure that there is enough airflow to get as much smoke as possible.
Technical data
stainless steel 18 x 25 x 4 cm
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Passend zu Smoking snail for cold smoking
Smoking Dust Red Wine
COOK IN WOOD smoked flour from old oak barrels is the ideal product for cold smoking
CHF 9.90 incl. VAT
Smoking Dust Cognac
COOK IN WOOD smoked flour from old oak barrels is the ideal product for cold smoking
CHF 9.90 incl. VAT
