Why does cold smoking use wood dust instead of chips?

Cold smoking needs smoke without the heat, and fine wood dust is what delivers it. The small particles smoulder slowly and steadily, throwing off plenty of cool smoke while barely warming the chamber. Chips burn hotter and faster, which would start to cook the food. That's the opposite of what you're after here.

What can I cold smoke at home?

Anything you'd rather not cook. The classics are salmon and other cured fish, streaky and back bacon, then hard cheeses, butter, garlic, salt and nuts. Because nothing actually cooks, fish and meat must be properly cured or salted first for safety. After that, the smoke is purely for flavour.

How does the ProQ Cold Smoke Generator work?

You fill the maze-shaped tray with fine wood dust, light one end with a tea-light, and let it smoulder. The smoke creeps slowly along the channel for a long, steady burn of up to around sixteen hours, inside any lidded BBQ or cabinet. It's the simplest way into cold smoking at home.

Should I soak wood dust for cold smoking?

No. Always use it dry. Cold smoking relies on a slow, even smoulder, and any moisture slows it or puts it out altogether. That's the opposite of wood chips, which some folk soak for hot smoking. For cold work, keep your dust bone dry.

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Food Smoking

Cold Smoking Kit & Wood Dust

Cold smoking is the slow, patient art of adding deep smoky flavour without cooking a thing - the way smoked salmon, streaky bacon and smoked cheese are made.

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A cold smoke generator filled with fine smoking dust and ready to use

Guide, gear and practical advice

Cold smoke with the right fuel

A cold smoke generator needs a slow, steady burn from fine smoking dust. Follow the setup guide, then choose a generator, starter kit or dust made for cold smoking.

By the Down The Cove editorial team in Cornwall

Read the cold smoke generator guide Shop cold smoking equipment

Shop the equipment used

Think deep smoky flavour with no cooking at all - the way smoked salmon, streaky bacon and smoked cheese are made. Cold smoking works at low temperatures, so the food stays raw or cured while the smoke does its quiet work over hours. New to the whole idea? Our beginner's guide to home smoking sets out how cold work differs from hot before you commit to any kit.

The ProQ generator and your wood dust

The heart of any cold smoking kit here is the ProQ Original Cold Smoke Generator, a maze-shaped cold smoke generator you fill with fine dust, light with a tea-light and leave to smoulder for up to sixteen hours inside any lidded BBQ or cabinet. Pair it with our Cold Smoking Starter Kit and wood dust for cold smoking in Apple, Maple, Oak or Hickory, or the Smoking Wood Dust Variety Pack to experiment. Unsure which flavour suits cheese versus cured fish? Our which wood chips do I need guide carries over neatly to dust too. The golden rule: cold smoking uses dust, not chips, and always dry. The slightest moisture stalls the smoulder.

What to cold smoke first

Cured fish is the classic, and there's something quietly rewarding about curing your own by the sea - our treacle-cured salmon recipe is the perfect first project and pairs beautifully with a mild dust. Cheese, butter, garlic and bacon all take well too. Just remember fish and meat must be properly cured or salted first, then cold smoked purely for flavour. If you'd rather cook as you smoke for a quick ready-to-eat result, our hot smoking collection is the contrasting method to explore.

Frequently asked questions

Why does cold smoking use wood dust instead of chips?: Cold smoking needs smoke without the heat, and fine wood dust is what delivers it. The small particles smoulder slowly and steadily, throwing off plenty of cool smoke while barely warming the chamber. Chips burn hotter and faster, which would start to cook the food. That's the opposite of what you're after here.
What can I cold smoke at home?: Anything you'd rather not cook. The classics are salmon and other cured fish, streaky and back bacon, then hard cheeses, butter, garlic, salt and nuts. Because nothing actually cooks, fish and meat must be properly cured or salted first for safety. After that, the smoke is purely for flavour.
How does the ProQ Cold Smoke Generator work?: You fill the maze-shaped tray with fine wood dust, light one end with a tea-light, and let it smoulder. The smoke creeps slowly along the channel for a long, steady burn of up to around sixteen hours, inside any lidded BBQ or cabinet. It's the simplest way into cold smoking at home.
Should I soak wood dust for cold smoking?: No. Always use it dry. Cold smoking relies on a slow, even smoulder, and any moisture slows it or puts it out altogether. That's the opposite of wood chips, which some folk soak for hot smoking. For cold work, keep your dust bone dry.

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