The smoking coil smoke generator is an essential accessory for all barbecue enthusiasts, artisanal smoking, and kamado cooking. Designed to produce a steady and controlled smoke for several hours, it allows for easy cold or hot smoking while maintaining a stable temperature inside your barbecue. Thanks to its slow and gradual combustion, it releases rich and authentic aromas that enhance meats, fish, cheeses, vegetables, and charcuterie. Made from heat and corrosion-resistant stainless steel, this smoke generator offers excellent durability, even with frequent outdoor use. Its compact size fits perfectly into most kamados, smokers, and charcoal barbecues, allowing for even smoking without cluttering the cooking space.
WHY USE A SMOKING COIL IN A KAMADO?
The kamado is renowned for its ability to maintain a precise temperature for long hours. When combined with a smoking coil, it becomes a true smoker capable of producing complex and deep flavours worthy of the best barbecue cooking. Unlike the direct addition of chips to the embers, the coil ensures a slow and controlled combustion of sawdust or wood pellets. This gradual diffusion allows for a constant smoke generation without significant heat spikes, thus providing ideal conditions for long cooking and low-temperature smoking.
A steady and long-lasting smoke
Thanks to its spiral path, the coil allows combustion to progress slowly from one compartment to another. This design guarantees a continuous smoke production for several hours with a low amount of fuel.
Optimal flavour control
The quality of the smoking directly depends on the consistency of the smoke produced. The coil helps to avoid significant variations in temperature and smoke, thus offering more uniform results and perfectly balanced flavours.
IDEAL FOR COLD SMOKING AND HOT SMOKING
One of the main advantages of the smoke-generating coil is its versatility. It can be used for both cold smoking and hot smoking.
Cold smoking
Cold smoking involves flavouring food without cooking it. This method is particularly appreciated for salmon, trout, duck breasts, cheeses, and certain cured meats. The coil produces very little heat while generating abundant smoke, making it the ideal accessory for this technique.
Hot smoking
Hot smoking combines cooking and flavouring. Used in a kamado, the coil enhances the smoky flavours when preparing ribs, brisket, pulled pork, smoked chicken, or beef ribs.
THE ADVANTAGES OF THE SMOKING COIL
ADVANTAGE
DESCRIPTION
CONSISTENT SMOKE
Regular smoke distribution for several hours without intervention.
COLD AND HOT SMOKING
Compatible with both smoking techniques depending on your setup.
ECONOMICAL
Low consumption of sawdust or smoking pellets.
EASY TO USE
Quick filling and lighting, even for beginners.
STAINLESS STEEL
Corrosion-resistant, durable, and easy to clean.
UNIVERSAL COMPATIBILITY
Usable in most kamados, smokers, and charcoal barbecues.
AUTHENTIC FLAVOURS
Brings deep and natural smoky aromas to food.
SPACE SAVING
Reduced footprint inside the barbecue or smoker.
WHY USE A SMOKING COIL IN A KAMADO?
The kamado is known for its excellent thermal stability and its ability to maintain a constant temperature for long hours. When combined with a smoke generator coil, it becomes an ideal tool for achieving precise and controlled cold or hot smoking. The control of air intake allows for maintaining a low temperature while enjoying a regular smoke production. This combination is particularly appreciated for smoking salmon, cheeses, meats, and fish. Thanks to its low fuel consumption, the coil also represents an economical solution for barbecue enthusiasts wishing to develop smoked flavours without a significant investment in a dedicated smoker.
WHICH WOOD TO CHOOSE FOR SMOKING?
The choice of wood type strongly influences the flavours obtained.
WOOD ESSENCE
FLAVOUR
BEECH
Sweet and balanced
OAK
Intense and traditional
APPLE TREE
Fruity and delicate
CHERRY TREE
Slightly sweet
WALNUT
Powerful and pronounced
MAPLE
Sweet and subtle
Specifications
DIMENSIONS
20.5x20.5x5cm
To achieve even smoking and a consistent smoke production, preferably use dry smoking sawdust or pellets specifically designed for food smoking. Fill the coil without compacting the fuel too much to promote good air circulation and gradual combustion.
Preparation of the coil
Fill the different compartments of the coil with the sawdust or pellets of your choice. Using a blowtorch or a powerful lighter, light one end of the coil for a few minutes until you achieve a stable ember. Once combustion has started, gently blow on the flame to maintain only an incandescent point that will slowly progress through the coil.
Use in cold smoking
For cold smoking, place the coil at the bottom of the kamado or smoker without lighting any charcoal. This method is ideal for salmon, trout, cheeses, cold cuts, or certain vegetables. Ensure to maintain a temperature below 30°C to preserve the texture and taste qualities of the food.
Use in hot smoking
For hot smoking, place the coil near the embers while avoiding direct contact with the flames. Pair it with indirect cooking using a heat deflector to achieve slow and even cooking. This technique is particularly suited for ribs, brisket, pulled pork, smoked chicken, or whole fish.
Temperature control
The success of smoking relies on a stable temperature. Adjust the vents of your kamado to regulate the airflow and maintain the desired cooking conditions. Using a probe thermometer is highly recommended to accurately monitor the cooking temperature.
Choice of wood types
Each type brings different aromas:
Beech: sweet and balanced flavour
Oak: strong and traditional taste
Apple: delicate fruity notes
Cherry: slightly sweet aromas
Hickory: intense flavour typical of American barbecue
Maintenance
After each use, allow the coil to cool completely before removing the ashes. Clean it regularly with hot water to maintain optimal airflow and ensure consistent performance during your next smoking sessions.
Professional tip
To achieve a perfectly controlled smoky flavour, favour a fine and slightly blue smoke. Smoke that is too dense or whitish can make food bitter. A slow and steady burn remains the best solution for developing rich, subtle, and balanced aromas.
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