Best Electric Cold Smoker

Breville BSM600SIL Smoking Gun Food Smoker

Breville’s smoking gun food smoker is our best pick because it is, without a doubt, the best among electric cold smokers.

WHY?

First off, it is exceptionally versatile in its high-quality performance and effortlessly easy to use. 

Not only does it effortlessly add a smoky aroma and flavor to your food and drinks in just about 5 minutes, but it also does not require you to pre-soak wood shavings/chips.

Moreover, its sleek design specifications – like dual airflow speeds, a separate stainless steel chamber for burning, low noise, and light in weight, all make it portable and for easy single-hand use. The best part of it all – It is dishwasher safe.

If you want to elevate the flavor of your food and cocktails in just a few minutes, get Breville’s smoking gun food smoker.

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What is a cold smoker?

In straightforward terms, a cold smoker is an appliance for augmenting the taste and flavor of the food by introducing smoke to it.

A cold smoker eliminates heat to impart that smokey flavor to the food item, as its name suggests. Since the heating compartment is on a separate side from the food-holding tray, no heat encounters the food directly.

Therefore, adding that distinctive smokey flavor to drinks and meat while preserving it simultaneously, using a cold smoker is cold.

How long do you cold smoke meat?

The duration requirement to cold smoke meats is entirely dependent on the type of meat and the intensity of the flavor.

Higher intensity of smoky flavor in the meat will require you to cold smoke for about three days. However, a few hours of cold smoke infusion will be good enough for a low-intensity smoky flavor.

It is important to remember that before cold smoking, a lump of meat, a curing step to remove moisture, is necessary. This way, the infestation of bacteria or any other microorganism is prevented.

What food can be cold smoked?

Overall, the enhancement of any food item that will complement a smoky flavor is suitable for cold smoking. 

Sausages, salami, and fish varieties (salmon, tuna) are a must-try, as their flavor magnifies greatly upon cold smoking.

Cheese, tofu, and nuts are also great options for cold smoking. Besides, cold smoking all kinds of vegetables, eggs, and garlic tastes considerably better.

Moreover, did you know that you can cold smoke your cocktail too, for a classic old-fashioned drink? Speaking of which, smoked ice cream is an entirely new experience in tasting good and complementing that smokey flavor.

What is the difference between hot smoking and cold smoking?

There are three distinct differences between hot smoking and cold smoking.

• Hot smoking involves smoking at a high temperature, ideally at 225° – 250°F. Whereas in cold smoking, the setting of the internal temperature is usually at 45 and 75 °F.
• The food is more or less cooked in hot smoking, while in cold smoking, curing of the food takes place.
• Contrary to cold smoking, hot smoking involves placing the food near the heat source. In cold smoking, the heating chamber is separate.