The Ultimate Guide to the Top 7 Cold Smokers for Perfect BBQ

7 Best Cold Smokers – Complete Guide

Are you a barbecue enthusiast looking to take your smoking game to the next level? If so, you may want to consider investing in a cold smoker. While traditional smokers rely on a heat source to cook the meat, cold smokers offer a different approach. Cold smoking is a curing process that not only helps preserve food, but also imparts a delicious smoky flavor. In this complete guide, we will introduce you to the 7 best cold smokers available on the market today.

What is a Cold Smoker?

A cold smoker is a device used to smoke food at low temperatures, typically below 90 degrees Fahrenheit. Unlike hot smoking, which cooks the food, cold smoking focuses on enhancing and preserving flavor. The process involves curing the food before smoking it to achieve the desired flavor and texture. Cold smoking is commonly used for meats such as salami, salmon, and various cheeses.

Choosing the Right Cold Smoker

There are several factors to consider when choosing a cold smoker:

Smoker Type

There are two main types of cold smokers: manual and electric. Electric smokers are generally preferred because they offer more functionality and ease of use. Manual smokers require more effort, but can still be a good option if you prefer a hands-on approach.


Cold smokers come in a variety of sizes, both internally and externally. Consider the amount of food you plan to smoke and choose a smoker that provides enough space to accommodate your needs.


Pay attention to the functionality of the smoker you choose. Understand how it works, what controls it has, and how easy it is to use. Some smokers offer a wide range of options, while others have more limited functionality. Determine your preferences and prioritize the features that are most important to you.

Cold Smoking Safety Tips

Cold smoking involves certain risks, primarily related to food safety. Follow these tips to ensure a safe smoking experience:

  • Observe all safety protocols and recommendations.
  • Use reliable and expert-approved formulations.
  • Choose high-quality meats from trusted sources.
  • Combine cold smoking with salting for proper curing.
  • Consider cooking smoked items after cold smoking to reduce the risk of bacteria.

Cold Smoking vs. Hot Smoking

It’s important to understand the differences between cold and hot smoking. While both methods involve smoking, they have different characteristics:

Hot Smoking

Hot smoking is more commonly used and involves cooking the food at temperatures of 225 to 250 degrees Fahrenheit or higher. The heat helps to reduce and kill bacteria, ensuring food safety. Hot smoking typically involves curing the food before smoking it.

Cold Smoking

Cold smoking, on the other hand, focuses on flavor enhancement and preservation rather than cooking. It is done at temperatures below 90 degrees Fahrenheit and requires that the food be cured before smoking. Cold smoking is appropriate for certain foods such as cheese, salami, and salmon. It requires more skill, time, and adherence to safety protocols than hot smoking.

Is cold smoking dangerous?

While there are risks associated with cold smoking, it can be done safely if proper precautions are taken. Some potential risks include leaving the food uncooked and in the temperature danger zone, which allows bacteria to grow. To reduce these risks, follow recommended safety procedures and ensure that the food is handled and cooked properly.

7 Best Cold Smokers Reviewed

  1. Smoke Daddy P.I.G. Cold Smoke Generator: This versatile cold smoker can be used for both hot and cold smoking. It attaches to existing equipment and produces high quality smoke.
  2. Masterbuilt Electric Smoker: With excellent full cold smoking capabilities, this electric smoker offers convenience and ease of use.
  3. Lizzq Premium Pellet Smoker: A budget-friendly option, this pellet smoker delivers great cold smoking results without breaking the bank.
  4. Pit Boss Analog Smoker: Known for its easy access to wood pellets during cold smoking, this analog smoker offers simplicity and reliability.
  5. Landmann Smoky Mountain: With ample space for cold smoking, this smoker is perfect for smoking large quantities of food.
  6. Bradley 4-Rack Digital Smoker: This digital smoker provides precise temperature control and is designed for ease of use.
  7. Kaduf Pellet Smoker Tray: Offering simplicity and ease of use, this pellet smoker tray is a great option for beginners.

Each of these cold smokers has its own unique features and benefits. Consider your specific needs and preferences when choosing the best cold smoker for your barbecue adventures.

Bottom Line

Cold smoking is a fantastic way to add a smoky flavor to your favorite foods while preserving them. By investing in a quality cold smoker, you can explore a whole new world of culinary possibilities. Remember to prioritize safety, follow recommended guidelines, and choose a smoker that fits your preferences and needs. With the 7 best cold smokers mentioned in this guide, you’ll be well-equipped to begin your cold smoking journey and create delicious smoked dishes that will impress your friends and family. Happy Smoking!


Can I use a cold smoker for hot smoking?

Yes, some cold smokers can be used for both cold and hot smoking. However, it’s important to check the specifications of the particular smoker you’re interested in to make sure it offers the versatility you need.

What types of foods can I smoke cold?

You can cold smoke a wide variety of foods, including meats such as salami, salmon, and various cheeses. You can also cold smoke nuts, tofu, vegetables, sausages, and even hard-boiled eggs. The possibilities are endless and offer a wide range of flavor possibilities.

Do I need to cure the food before cold smoking?

Yes, curing the food before cold smoking is an essential step. Pickling helps remove moisture from the food and prevents bacterial growth. It enhances the flavor and texture of the smoked food while ensuring its safety.

How long does it take to cold smoke?

The duration of the cold smoking process can vary depending on the type of food and the desired level of smokiness. It can range from a few hours to several days. It’s important to follow specific recipes and guidelines for best results.

Are there any safety concerns associated with cold smoking?

Yes, there are safety concerns with cold smoking, primarily related to the risk of bacterial growth. It’s important to follow proper food handling and safety protocols, use high-quality ingredients, and adhere to recommended curing and smoking times to minimize any potential risks.

Can I cook the food after it is cold smoked?

While cold smoking imparts a delicious smoky flavor, the food itself remains uncooked. To ensure food safety, it is recommended that smoked foods be thoroughly cooked before consumption, either by grilling, baking, or other appropriate cooking methods.