Good morning all you Weber-'ists out there,
Personally - I am in a state of irritation. I bought
https://www.weber.com/SE/sv/tillbeh%C3%B6r/vid-grillen/r%C3%B6ktr%C3%A4--plankor-och-tillbeh%C3%B6r/17636.html?cgid=1342#start=1 (the Weber Cold smoke generator) last year - I thought it would be easier to cold smoke than to warm smoke. Oh, how wrong I was.
Putting it frankly - I find the cold smoke generator being a major pain to operate....
1. Lighting it - well, I found that pretty much the only thing that makes it fire up, is to use a handheld gas burner of medium size which originally is intended for "burning sugar" on a dessert where the top layer is to be a sugar crust.
Not sure what you call that "burner" thingie so, I do it the way an old boss from South Africa told me - "if you don't know the word, explain it".
Hope it gives you the idea of the size and type.
2. smoke - well, with Weber Beech Smoke dust, I do get a VERY thin, almost invisible smoke, and it's not a lot either. I expect more. If I try to use a more coarse type of "dust", it won't burn. I did try to manually grind the more coarse dust. That worked, but, it's pain in the neck to grind it twice to get the appropriate size and amount....
3. flavour - not much at all I would say. Especially not with only "Weber Beech Dust". A bit better when I mixed in the hand grinded dust being Pecan but... I really want more smoke flavour.
So - if anyone have any ideas/tricks on this and how to get the Weber cold smoke generator to perform up to the usual Weber standards, I'd be really happy to listen and learn
Cheers,
WeberSwede