Cold Smoking Guide: How to Smoke Cheese, Meat & Fish

Cold smoking is a brilliant way to add flavour to food without actually cooking it. With very little effort you can totally transform food with smoke. Strictly speaking, the smoke adds aroma rather than flavour: we smell it rather than taste it with our tastebuds.

A great way to make what you cook truly, deeply delicious.

Important: As cold smoking doesn't cook the food, it's essential to pay careful attention to food safety to avoid the growth of harmful bacteria.

Top 6 Tips for Cold Smoking Success

Tip 1: Start with Lovely, Clean, Fresh Ingredients

It's vital to use fresh, high-quality ingredients when cold smoking, as the smoke can amplify any "off" flavours or spoilage. Thoroughly clean and dry the food before smoking.

Cold smoking doesn't kill bacteria like hot smoking does, so starting with pristine ingredients is your first line of defense for food safety.

Tip 2: Use a Cold Smoking Ring Inside the Charlie Oven

This is a separate device that is designed specifically for cold smoking. It allows smoke to circulate around the food without cooking it. We use a ProQ Smoke ring.

The smoke ring sits inside your Charlie Oven and generates smoke without heat, perfect for maintaining those low temperatures.

Tip 3: Choose the Right Wood for Your Cold Smoking Ring

Different woods produce different aromas when used for smoking. Some common choices for cold smoking are:

• Fruit woods (apple or cherry) - Mild, sweet smoke, perfect for cheese and fish
• Hickory - Stronger, more robust flavour for meats
• Oak - Classic BBQ smoke, works with everything

Never use softwoods (like pine or cedar), which can contain harmful chemicals.

Tip 4: Keep the Temperature Low (20-30°C)

The temperature should be between 20-30°C to prevent cooking the food. You can do this by placing ice in the Charlie Oven chamber.

The chamber is really well insulated, so even if the external air temperature is too high, ice in a bowl inside the oven will help maintain a low temperature.

Tip 5: Monitor the Smoke

The smoke should be thin and wispy, not thick and billowy. Too much smoke can overpower the flavour of the food and make it bitter.

Always light the wood chips from below and ensure that it is tightly packed into the smoke ring to make sure it burns slowly.

Tip 6: Smoke Your Food for the Right Amount of Time

The length of time the food needs to be smoked will depend on the type of food - and your personal preference:

• Cheese: 1-2 hours
• Butter: 2-3 hours
• Fish (salmon, trout): 2-4 hours
• Bacon: 4-6 hours (after curing)
• Cured meats: 12-24 hours

Common Cold Smoking Mistakes (And How to Avoid Them)

Mistake 1: Temperature Too High

Problem: If the temperature gets too high, the food may start to cook and develop a tough texture.

Fix: Use ice in a bowl inside the oven. Monitor temperature constantly. Keep below 30°C.

Mistake 2: Too Much Smoke

Problem: Too much smoke can overwhelm the flavour of the food and make it bitter.

Fix: Smoke should be thin and wispy. Pack wood chips tightly in smoke ring for slow burn.

Mistake 3: Poor Food Safety

Problem: Cold smoking is not a method of preserving food and does not kill bacteria or parasites.

Fix: Use fresh ingredients, proper brining, correct storage. Brine meats 12-24 hours before smoking.

Mistake 4: Wrong Wood Selection

Problem: Using the wrong type of wood (or wood that has been treated with chemicals) can introduce harmful compounds into the food.

Fix: Use untreated fruit woods, hickory, or oak. Never use softwoods or treated lumber.

Brining Food for Cold Smoking

Brining is a popular technique used in conjunction with cold smoking to add flavour and moisture to the food. Brining involves soaking the food in a salt water solution, or a dry brine, before smoking, which helps to break down the muscle fibers and allows the smoke to penetrate more effectively.

Top 5 Tips for Brining Food for Cold Smoking

1. Use a Brine That is 5-10% Salt

The concentration is important for both flavour and food safety. A concentration of 5-10% salt is generally recommended.

2. Add Flavourings to the Brine

You can add other flavourings to the brine such as herbs, spices, sugar, or citrus to enhance the flavour of the food.

3. Brine for the Right Amount of Time

The length of time the food should be brined will depend on the type of food and the concentration of the brine:

• Fish and poultry: 1-2 hours
• Red meat: Up to 24 hours

4. Rinse Thoroughly After Brining

After brining, be sure to rinse the food thoroughly with cold water to remove any excess salt.

5. Pat Dry Before Smoking

Pat the food dry with kitchen paper to remove any excess moisture. This helps the smoke adhere better.

Dry-Brining vs Water-Brining: Which is Better?

Both dry-brining and water-brining are great methods for preparing food for cold smoking, and the choice between the two will depend on your personal preference and the type of food being smoked.

Dry-Brining

What it is: Rubbing salt and other seasonings directly onto the surface of the food, then allowing it to rest in the fridge for a period of time.

How it works: As the salt draws moisture out of the food, it dissolves and is reabsorbed, creating a flavourful and moist end product.

Best for: Meats like beef, pork, and chicken.

Benefits:

• Creates more concentrated flavour
• Crispier crust on the surface
• Requires less time and effort
• Can be applied and immediately refrigerated

Water-Brining

What it is: Submerging the food in a salt water solution together with other flavourings like sugar, herbs, and spices.

How it works: The food absorbs the brine, which adds moisture and flavour throughout.

Best for: Fish and seafood - helps to firm up the flesh and prevent it from falling apart during smoking.

Benefits:

• Evenly distributes salt and flavours throughout
• Adds moisture to lean meats like poultry
• Firms up delicate fish
• More forgiving for beginners

Hot Smoking vs Cold Smoking in the Charlie Oven

The Charlie Charcoal Oven works brilliantly as both a cold smoker and hot smoker.

What is Hot Smoking?

Hot smoking involves smoking food at temperatures between 100°C and 120°C. The heat of the smoke partially or fully cooks the food, while also infusing it with smoky flavour.

Best for: Brisket, ribs, chicken, fish, and vegetables.

What is Cold Smoking?

Cold smoking involves smoking food at temperatures below 32°C. The goal is to add smoky flavour to the food without cooking it.

Best for: Cheese, fish (that will be cooked later), and cured meats like bacon or ham.

Which is Better?

Both methods have their own unique benefits and can produce delicious results. It really depends on personal preference and what you're smoking:

• Want to fully cook meat while adding smoke? → Hot smoking
• Want to add subtle smoke to delicate foods? → Cold smoking

Why the Charlie Oven is Perfect for Both

The Charlie Charcoal Oven's closed, insulated chamber allows for precise temperature control and smoke retention. The ability to both cold smoke and hot smoke in the same chamber is a great advantage.

The insulation helps to maintain a consistent temperature, regardless of the weather outside:

• In hot weather: Insulation prevents temperature from rising too high
• In cold weather: Maintains low temperature over extended periods with ice
• Temperature range: From cold smoking (20-30°C) all the way up to 400°C for pizza

Cold Smoking Recipes: Step-by-Step Guides

Recipe 1: Cold Smoked Cheese

Smoking cheese is a fantastic way to add a smoky flavour to cheese. Here's how to do it:

Ingredients & Equipment

• Hard, semi-hard, or firm cheese (Comté, pecorino, cheddar, or gouda)
• Cold smoke generator with apple or cherry wood
• Charlie Oven set up for cold smoking

Instructions

Step 1: Choose the Right Cheese

Not all cheeses are suitable for smoking, as some can become too soft or melt when exposed to heat. Hard, semi-hard, and firm cheeses like comté, pecorino, cheddar, or gouda are great choices for smoking.

Step 2: Chill the Cheese First

It's crucial to start with cold cheese to prevent it from melting during smoking. Place the cheese in the fridge for 30 minutes to an hour before smoking.

Step 3: Prepare the Charlie Oven

Set up your oven for cold smoking - the temperature should be kept below 32°C. Use a fruit wood like apple or cherry for the smoke.

Step 4: Place the Cheese in the Oven

Place the cheese on the racks, leaving some space between each piece for smoke circulation.

Step 5: Smoke the Cheese

Smoke the cheese for 2 to 3 hours, or until it has developed the desired level of smokiness. The longer the cheese is smoked, the stronger the smoky flavour will be.

Step 6: Rest and Store the Cheese

After smoking, allow the cheese to rest at room temperature for half an hour before wrapping and storing it in the fridge. The cheese can be stored for up to a week, and the flavour will continue to develop over time.

Smoking Time: 2-3 hours

Recipe 2: Cold Smoked Butter

Smoked butter is a fantastic way to add a smoky flavour to your cooking. Here's how to smoke butter using the Charlie Charcoal Oven:

Ingredients & Equipment

• High-quality, unsalted butter
• Cold smoke generator with apple or cherry wood
• Tray or pan for the oven

Instructions

Step 1: Choose the Right Butter

Use a high-quality, unsalted butter for smoking, as it will absorb the smoke flavour much better.

Step 2: Pre-Soften the Butter

Allow the butter to soften at room temperature for half an hour to an hour before smoking.

Step 3: Prepare the Charlie Oven

Set up your Charlie Charcoal Oven for cold smoking. Use a mild, fruit wood like apple or cherry for the smoke.

Step 4: Place the Butter on a Tray

Cut the butter into small chunks and arrange them on the tray, leaving some space between each piece for smoke circulation.

Step 5: Smoke the Butter

Smoke the butter for 2 to 3 hours, or until it has developed the right level of smokiness. The longer the butter is smoked, the stronger the smoky flavour will be.

Step 6: Rest and Store the Butter

After smoking, allow the butter to rest at room temperature for half an hour before wrapping it in clingfilm or wax paper and storing it in the fridge. The butter can be stored for up to a week, and the flavour will continue to develop over time.

Smoking Time: 2-3 hours

Recipe 3: Cold Smoked Bacon

Cold smoking bacon in the Charlie Charcoal Oven is a great way to achieve that delicious smoky flavour without cooking the bacon through. Here's how to do it:

Ingredients & Equipment

• Pork belly (for bacon)
• Dry brine or wet brine (see recipes below)
• Cold smoke generator with apple or cherry wood
• Hooks for hanging in oven

Instructions

Step 1: Prepare the Bacon

Start by curing the bacon in a dry brine or wet brine for a few days. Rinse the bacon thoroughly and pat dry before smoking.

Step 2: Pre-Chill the Bacon

Place the bacon in the fridge for at least an hour before smoking to ensure it is cold and firm.

Step 3: Prepare the Charlie Oven

Set up your Charlie Charcoal Oven for cold smoking. Use a mild wood like apple or cherry for the smoke.

Step 4: Hang the Bacon

Hang the bacon by hooks in the oven, leaving some space between each piece for smoke circulation.

Step 5: Smoke the Bacon

Smoke the bacon for 4 to 6 hours, or until it has developed the right level of smokiness. The longer you smoke the bacon, the stronger the smoky flavour will be.

Step 6: Rest and Store the Bacon

After smoking, allow the bacon to rest at room temperature for half an hour before wrapping it in clingfilm and storing it in the fridge. The bacon can be stored for up to a week and should be cooked before eating.

Smoking Time: 4-6 hours

3 Best Dry Brine Recipes for Cold Smoking Meat

Dry brining is a great way to infuse flavour and moisture into meat before cooking or smoking. Here are three dry brine recipes that work well with different types of meat:

Recipe 1: Basic Dry Brine

Ingredients

• 8 tablespoons fine sea salt
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

Mix all the ingredients together in a bowl. Rub the mixture all over the meat, making sure to get into all the crevices. Place the meat in a plastic bag or wrap it in clingfilm and refrigerate for between 12 hours and 24 hours before cooking or smoking.

Best for: Pork, beef, chicken

Recipe 2: Herb Dry Brine

Ingredients

• 4 tablespoons fine sea salt
• 2 tablespoons brown sugar
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried oregano

Instructions

Mix all the ingredients together in a bowl. Rub the mixture all over the meat, making sure to get into all the crevices. Place the meat in a plastic bag or wrap it in clingfilm and refrigerate for between 12 hours and 24 hours before cooking.

Best for: Poultry, pork, lamb

Recipe 3: Chinese Five-Spice Dry Brine

Ingredients

• 4 tablespoons fine sea salt
• 2 tablespoons brown sugar
• 1 tablespoon five-spice powder
• 1 tablespoon garlic powder
• 1 tablespoon ginger powder

Instructions

Mix all the ingredients together in a bowl. Rub the mixture all over the meat, making sure to get into all the crevices. Place the meat in a plastic bag or wrap it in clingfilm and refrigerate for between 12 hours and 24 hours before cooking.

Best for: Pork belly, duck, chicken

3 Best Wet Brine Recipes for Cold Smoking

Wet brining is a great method for preparing meats before cold smoking, as it helps to keep the meat moist and delicious throughout the smoking process. Here are three wet brine recipes that work well for cold smoking:

Recipe 1: Basic Wet Brine

Ingredients

• 4.5 litres water
• 4 tablespoons fine sea salt
• 4 tablespoons brown sugar
• 2 tablespoons black peppercorns
• 2 bay leaves
• 4 cloves garlic, smashed

Instructions

In a large pot, heat the water, salt, brown sugar, black peppercorns, bay leaves, and garlic over medium heat until the salt and sugar dissolve. Remove the pot from heat and let the brine cool to room temperature. Submerge the meat in the brine, making sure it is completely covered, and refrigerate for 12 to 24 hours before smoking.

Best for: All meats and poultry

Recipe 2: Apple Cider Brine

Ingredients

• 4.5 litres apple cider
• 200g fine sea salt
• 4 tablespoons brown sugar
• 1 tablespoon black peppercorns
• 2 bay leaves
• 4 cloves garlic, smashed

Instructions

In a large pot, heat the apple cider, salt, brown sugar, black peppercorns, bay leaves, and garlic over medium heat until the salt and sugar dissolve. Remove the pot from heat and let the brine cool to room temperature. Submerge the meat in the brine, making sure it is completely covered, and refrigerate for 12 to 24 hours before smoking.

Best for: Pork, chicken, turkey

Recipe 3: Citrus Brine

Ingredients

• 4.5 litres water
• 200g fine sea salt
• 1/2 cup brown sugar
• 2 oranges, sliced
• 2 lemons, sliced
• 1 tablespoon black peppercorns
• 2 bay leaves

Instructions

In a large pot, heat the water, salt, brown sugar, oranges, lemons, black peppercorns, and bay leaves over medium heat until the salt and sugar dissolve. Remove the pot from heat and let the brine cool to room temperature. Submerge the meat in the brine, making sure it is completely covered, and refrigerate for 12 to 24 hours before smoking.

Best for: Chicken, turkey, fish

These wet brine recipes work well with pretty much any meat, such as chicken, pork, beef, or even fish. Just adjust the amount of the wet brine recipe according to the weight of the meat you're using. The longer you leave the meat in the wet brine, the more flavourful and moist it will become.

FAQ: Your Cold Smoking Questions Answered

What temperature should I cold smoke at?

Cold smoking should be done between 20-30°C (68-86°F) to prevent cooking the food. Use ice in the Charlie Oven chamber to maintain low temperatures even in warm weather.

What is the difference between hot smoking and cold smoking?

Hot smoking cooks food at 100-120°C while adding smoke flavour. Cold smoking adds smoke flavour at temperatures below 32°C without cooking. Hot smoking fully cooks meat, while cold smoking is for cheese, cured meats, and fish that will be cooked later.

Is cold smoking safe?

Cold smoking is safe when proper food safety practices are followed. Use fresh, high-quality ingredients, maintain temperatures below 30°C, brine meats properly, and store smoked food correctly. Cold smoking does not kill bacteria, so food handling is critical.

What wood should I use for cold smoking?

Use fruit woods like apple or cherry for mild, sweet smoke. Hickory and oak work well for stronger flavours. Never use softwoods like pine or cedar, which contain harmful chemicals.

How long should I cold smoke cheese?

Cold smoke cheese for 1-2 hours at temperatures below 32°C. Start with cold cheese from the fridge. The flavour will continue to develop for 24-48 hours after smoking.

Do I need to brine food before cold smoking?

Brining is recommended for meats and fish before cold smoking. It adds flavour, moisture, and helps with food safety. Use a 5-10% salt brine and soak for 12-24 hours depending on the food.

What's better for cold smoking: dry brine or wet brine?

Dry brining creates more concentrated flavour and crispier crust, works great for beef, pork, and chicken. Wet brining distributes flavour more evenly and adds moisture, ideal for fish and seafood. Both work excellently for cold smoking.

Can I cold smoke in the Charlie Oven?

Yes! The Charlie Oven works brilliantly for cold smoking. Its insulated chamber maintains consistent low temperatures, and you can use ice to keep temperatures below 30°C even in warm weather. Use a cold smoke generator or smoke ring inside the oven.

Can I cold smoke fish?

Yes, fish is excellent for cold smoking. Cold smoked trout and salmon are popular choices. Brine for 1-2 hours first, then smoke for 2-4 hours.

How do I know when cold smoked food is done?

Cold smoking is about flavour, not cooking. Food is "done" when it has reached your desired smoke intensity. Start with minimum times (cheese: 1hr, fish: 2hrs, bacon: 4hrs) and adjust to taste.

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Ready to Start Cold Smoking?

You now know the essentials of cold smoking:

• ✓ Temperature control (20-30°C with ice if needed)
• ✓ Equipment setup (cold smoke generator in Charlie Oven)
• ✓ Wood selection (fruit woods for mild, hickory/oak for stronger)
• ✓ Brining techniques (both wet and dry methods)
• ✓ Food safety practices (fresh ingredients, proper storage)

Next steps:

1. Get a cold smoke generator for your Charlie Oven
2. Start simple with cold smoked trout or cheese
3. Master temperature control in your Charlie Oven
4. Explore our full collection of smoking and grilling recipes

Happy smoking!