Anping Shuxin Wire Mesh Manufactory Co., Ltd. |
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Food Grade Stainless Steel BBQ Cold Meat Smoke Generator Pellet
Smoker Box For Outdoor BBQ Wood Chips Can Smoke Portugal
1. Product description :
Rugged and durable: High-tech argon arc welding for each corner
reinforcement is strong, not easily deformed, beautiful and
durable.
Type of Cold Smoke Generator | ||
Shape | Photo | Specification |
“M” Shape Cold Smoke Generator | ![]() | 1. Raw Material: Stainless steel 304 |
Round Shape Cold Smoke Generator | ![]() | 1. Raw Material: Stainless steel 304 |
Cylindric Cold Smoke Generator | ![]() | 1. Raw Material: Stainless steel 304 |
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.