Texas Club Cold Smoke Generator

Accessory for cold smoking fish, meat, spices, cheese, nuts, and other products. Instructions: Remove all ash and charcoal from the grill. Fill the smoke generator with wood dust (it is important that the dust is dry; do not pack the dust and leave a few millimeters at the top of the spiral). Place the spiral on the ash grate at the bottom of the firebox, add the dust with a tea light, and begin smoking. Keep the grill vents as closed as possible during smoking. The generator holds about 200 g or 0.5 l of smoking dust for up to 20 hours of burn time. Works in all closed grills and smokers. Made from high-quality stainless steel. Hickory and fruitwood dust for cold smoking, 200 g; oak whiskey and wine barrel dust for cold smoking, 200 g. Suitable for all Kamado BONO models and other Kamado grills with a diameter of 40 cm or larger.