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Snail cold smoke generator
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Snail cold smoke generator

The smoke generator coil is the essential accessory for successfully achieving your cold and hot smoking on a kamado barbecue. Designed to ensure a slow and steady combustion of sawdust or wood pellets, it produces a constant smoke for several hours without generating excessive heat. This allows you to delicately flavour your food while maintaining a low and stable temperature, ideal for long cooking.

Particularly appreciated by barbecue and smoking enthusiasts, this coil offers precise control of smoke diffusion to achieve authentic and intense flavours. It is perfectly suited for smoking meats, fish, cheeses, charcuterie, and vegetables. Thanks to its optimised design, it guarantees even combustion and excellent autonomy for consistent results with every use.

Made from heat and corrosion-resistant stainless steel, this smoke generator is designed to last and withstand the demanding conditions of barbecuing. Its compact format allows it to easily fit into most kamados, smokers, and charcoal barbecues.

FEATURES : 

Material : stainless steel

Dimensions : 20.5 × 20.5 × 5 cm

THE ADVANTAGES OF THE SMOKING COIL : 

  • Continuous smoke production for several hours
  • Ideal for cold and hot smoking
  • Perfect for meats, fish, cheeses and vegetables
  • Maintains a low and stable temperature
  • Robust construction in stainless steel
  • Compatible with most kamados and smokers
  • Simple and effective to use
11.67 € 11.67 € (Tax included)

  • DIMENSIONS
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Specifications

DIMENSIONS 20,5x20,5x5cm

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.

To achieve even smoking and a consistent smoke production, preferably use dry smoking sawdust or pellets specifically designed for food smoking. Fill the coil without compacting the fuel too much to promote good air circulation and gradual combustion.

Preparation of the coil

Fill the different compartments of the coil with the sawdust or pellets of your choice. Using a blowtorch or a powerful lighter, light one end of the coil for a few minutes until you achieve a stable ember. Once combustion has started, gently blow on the flame to maintain only an incandescent point that will slowly progress through the coil.

Use in cold smoking

For cold smoking, place the coil at the bottom of the kamado or smoker without lighting any charcoal. This method is ideal for salmon, trout, cheeses, cold cuts, or certain vegetables. Ensure to maintain a temperature below 30°C to preserve the texture and taste qualities of the food.

Use in hot smoking

For hot smoking, place the coil near the embers while avoiding direct contact with the flames. Pair it with indirect cooking using a heat deflector to achieve slow and even cooking. This technique is particularly suited for ribs, brisket, pulled pork, smoked chicken, or whole fish.

Temperature control

The success of smoking relies on a stable temperature. Adjust the vents of your kamado to regulate the airflow and maintain the desired cooking conditions. Using a probe thermometer is highly recommended to accurately monitor the cooking temperature.

Choice of wood types

Each type brings different aromas:

  • Beech: sweet and balanced flavour
  • Oak: strong and traditional taste
  • Apple: delicate fruity notes
  • Cherry: slightly sweet aromas
  • Hickory: intense flavour typical of American barbecue

Maintenance

After each use, allow the coil to cool completely before removing the ashes. Clean it regularly with hot water to maintain optimal airflow and ensure consistent performance during your next smoking sessions.

Professional tip

To achieve a perfectly controlled smoky flavour, favour a fine and slightly blue smoke. Smoke that is too dense or whitish can make food bitter. A slow and steady burn remains the best solution for developing rich, subtle, and balanced aromas.

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