Original cold smoking unit

Cold-smoked fish, such as salmon or trout, homemade sausages and bacon are a favourite with most people. And it's fun to smoke the ingredients yourself! But to get started with your smoking project - and to succeed - you need to have the right equipment. With the cold smoking unit, you don't have to bother with aluminium foil and alcohol to light the chips. At the same time, you can be sure that they burn as they should - slowly and quietly for 8-10 hours without going out.

Tips & tricks

Use a lighter to light the wood shavings, as you normally need a big flame to get them going.
Cold smoking works best in autumn and winter, when it is cold outside. In summer, it's normally too hot.

Advantages of the Weber cold smoking unit

• Smoke chips stay in place in the cold smoking unit
• The shape of the unit ensures that the chips smoulder just as slowly as they should, without going out
• No aluminium foil or alcohol needed
• Placed on the charcoal grate or grill grate
• Can be used in all types of Weber grills, except Weber® Q® which does not close tightly enough

Product facts

• Used with smoke chips for cold smoking
• Made of steel with ceramic coating
• Easy to refill and light
• Burning time: 8-10 hours
• Dimensions: Ø25 cm x H 5 cm
• Fits all Weber grills except the portable and Weber® Q® series