Cold Smoker

Cold smoking is a method used to flavour food with smoke but not preserve it (that is, cook it). Typically cold smoking is achieved by an indirect heat source/smoke at temperatures between 26°C (79°F) and 35°C (95°F). At Attica, however, we have a purpose-built cold smoker that is actually cold (because it is constructed from a stainless-steel refrigerator), which allows us to prolong the smoking process and in turn develop deeper and more aromatic smoky flavours. We can smoke ingredients perfectly safely for as long as 40 hours and the temperature never rises above 5°C (41°F). In our custom-made cold smoker, we can cold smoke more heat-sensitive ingredients such as curd cheeses and cold-pressed extra virgin oils. See also Hot Smoking.