Snail cold smoke generator

A smoke generator coil is an accessory that is placed on or next to the fire. It works by allowing pieces of wood (chips) to burn slowly, creating a thick and flavorful smoke, but without a direct flame.

Place the smoke-generating coil on the bottom grate or in the base of the kamado, near the charcoal. Ideally, position it near the indirect heat zone so it's not directly exposed to the flames, but close enough to absorb the charcoal's heat and produce smoke. To maximize indirect cooking, you can also install a heat deflector between the coil and the food. This will create gentle, indirect cooking while adding smoky flavor. Load the coil with dry wood chips, which will burn slowly and produce a continuous smoke for several hours. The chips should be small enough to fit inside the coil and ignite easily, but not so large as to smother the fire.

Consistent smoky flavor: The coil generates continuous smoke at a low temperature, ideal for long-term smoking and infusing flavor into meats, fish, or cheeses. Ease of use: It is easy to set up and use. Unlike traditional methods that require direct heat management, the coil generates smoke without adding excessive heat. Long, slow cooking: This method is ideal for slow cooking, such as for fatty meats (brisket, pork shoulder, ribs) or fish, which benefit from long, low-temperature cooking. Space optimization: The coil occupies minimal space in the kamado, allowing you to cook additional foods while smoking them simultaneously.