The Weber Cold Smoking Unit offers a smart solution for turning any gas or charcoal barbecue into a cold smoker, infusing food with smoky flavor without the need for an external heat source. Simply use smoking dust (not included) in the unit, which burns slowly within the spiral design to produce several hours of smoke.

To use, fill the spiral with smoking dust, light it, and enjoy hours of continuous smoke as it gently burns its way through the spiral. This cold smoke generator is ideal for smoking fish, cheese, meats, sausages, and more, providing up to 10 hours of rich, cold smoke without relying on gas or electricity.

It works with any BBQ that has a lid, as well as hot smokers or any enclosed container capable of trapping smoke, like a metal box or bin.

**Key Features:**

- Innovative, patented design.

- Best-selling product due to its simplicity and efficiency.

- Perfect gift for fishermen and home smoking enthusiasts.

- Produces smoke for up to 10 hours.

- Dimensions: Ø 20 cm.

- Handle for easy transport.

- The easiest and most cost-effective way to cold smoke.

**How to Cold Smoke:**

Before cold smoking, brine your meat or fish by rolling it in a coarse salt and herb mixture, allowing it to rest. The brining time will vary based on the ingredient. Afterward, rinse off the brine and ensure the food is thoroughly dried.

To cold smoke with the Weber unit, fill the spiral with wood dust (like Weber’s Hickory or Mesquite varieties). Light the dust using a tea-light candle, and after 15 minutes, remove the candle. Alternatively, you can use a lighter cube to ignite the dust. Place your food on the grill (skin-side down) or hang it from hooks. Cold smoking takes a minimum of 4 hours, and with the Weber unit, you can smoke for up to 7 hours, depending on the flavor intensity you desire. The smoker's temperature should not exceed 25°C during the process, and the food will remain raw, offering a longer shelf life.

Remember to check the food hourly by lifting the lid to allow fresh oxygen in, which helps maintain the smoke.

**Tip:** For best results, cold smoke should be used when the outdoor temperature is below 25°C. The cold smoker works exclusively with wood dust, not with smoking chips.

- Manufacturer: Weber

- Model: 17636