Cold Smoke Generator | Aussiesmokebloke

Who is the smoke bloke

I am a passionate Melbourne foodie, cook, engineer/welder who needed a simple, quick and effective way to cold smoke foods.

I tried many methods, from imported smoke machines to slow smoke generation machines like smoking tubes and tray smokers. My concern was that food subjected to prolonged exposure increases the risk of bacterial growth and spoilage.

After many years of research (including countless hours of smoke and ruined food!) I designed and built the 'Aussie Smoke Bloke' cold smoke generator.

The Aussie Smoke Bloke with its volume adjustable air pump can produce up to 500 litres of cold smoke per hour, from the slowest trickle to full-on smoke.

Why Cold

Smoke Generation ?

Cold smoke is a wet smoke that has far superior adhesion and greater penetration than hot smoke.

Hot smoking cooks the product, but high-protein foods (bacon, pork and chicken) are usually only penetrated by the hot smoke for 15 minutes or less. Any further smoke just coats the exterior, often resulting in a bitter taste. Similar to sealing a steak, moisture is locked in and infusion is locked out; the heat has created a ‘cooked’ seal.

Cold smoking does not cook, therefore allowing the smoke to infuse for much longer. Traditionally, cold smoking relied on minimal heat so it wouldn’t cook the product, thus giving only minimal smoke. We have all heard the old “4, 8, 12, 16+ hour smoke” – but the Smoke Bloke actually pushes hours of smoke into 1 hour or less.

Best of all, minimal atmospheric exposure to food dramatically reduces the chance of bacterial contamination. Think of the Smoke Bloke as the microwave of smoking without cooking!