What is the best cold smoke generator to easily install with your existing grill?

The secret behind the exclusive smoking hacks of the home chefs to keep the family members surprised with the homemade grilled foods is to keep adding different flavors. You can take these grilling hacks even to the next level if you own the best cold smoke generator.

A traditional smoker can help you impart your desired flavors to any meats. But, you’ll need a cold smoker to smoke sausage, cheese, jerky, salmon or any other foods which are prone to spoil if heated too much.

So, if you wanna surprise your little kids and other family members or any of your friends today with a completely new smoky flavor, hopefully this excellent cold smoker by Smoke Daddy won’t spoil your day.

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Key features of this 8 inch Cold Smoke Generator @ a glance

  • Made in the USA
  • Built to last
  • Performs great in hot or cold temperatures
  • Can hold 1-2 cups of fuel
  • Smokes for 45 minutes to an hour on a single fill
  • Designed for use with any smoker, gas, charcoal, electric or pellet grill
  • Can smoke anything from cheese to brisket
  • Easy to install
  • Comes with high output adjustable air pump

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Why is it the best cold smoke generator?

I can’t guarantee that it’s the best one. I just can tell you that the smoking time, flexible fuel types, dimensions, specific design, super easy installation process, adjustable air pump and above all the unparalleled quality of this smoker makes it the No. 1 cold smoke generator of my sweetheart who’s a crazy smoking enthusiast.

Moreover, Smoke Daddy is a family owned business in the United States which is committed to design and manufacture high quality grilling and cooking accessories. Their product quality and top notch customer service will make you happy to become a part of the Smoke Daddy family.

You can easily attach this 8 inch cold smoking device to your existing smoker or grilling machine to cold smoke cheese, fish, meat, nuts, salt, brisket, ribs or anything you want. The most surprising fact about this amazing generator is that it works great both at low temperatures and hot temperatures.

This smoke generator is suitable for any standard gas, charcoal, electric or pellet grilling machine or medium size smokers and you won’t need to buy any expensive cartridges to run this generator. Any of your favorite wood chips or chunks will work great with it.

To ensure a proper seal with long lasting workability, this matchless cold smoke generator is made of super strong heavy gauge SCH 40 6061 precision machined aluminum. It’s also designed with a removable end cap for easy lighting and equipped with a smoke outlet tube to ensure clogging free smooth smoking.

Don’t you think that these topcellent features are enough to make this smart cold smoke generator the best one which you can easily install with your existing grill or smoker?

Flaws but not Dealbreaker

My sweetheart loves this smoke generator. But, she has noticed that the wood chips burn up so fast when the pump is turned up. As a result, she has to keep going out every hour and filling it with chips when she smokes my favorite brisket. If you want to smoke for a long period of time and it seems to be a pain to you refilling the generator every hour, then you can soak the chips in water for 30 minutes (it’ll slow the burn) or use large wood chunks to refill it, or you can consider buying the Magnum P.I.G. Cold Smoke Generator. Smoke Daddy has designed this premium smoke generator with a longer smoke time.

How to install a cold smoke generator?

All the Smoke Daddy cold smoke generators are designed to be installed easily. You just need a drilling machine or metal hole cutter to mount the smoke generator on your grill or smoker. You can even install this generator on your barbecue machine.

It requires drilling a 1-1/8” hole in round shape on the side of your smoker or grill. Try to drill the hole as low as possible. Some smokers or barbecues are designed with double walls. But, nothing to worry about. The extra length of the outlet pipe of this smoke generator is enough to cover the extra thickness.

After finish drilling the hole, carefully slide the outlet pipe through it and attach your generator with the wall using the provided washers and lock nuts. Do not over-tighten the nuts, finger-tight is just fine.

Now, fill the generator with wood chips, off the lid, fire up the chips using a lighter and turn up the air pump to start cold smoking your desired foods. This instructional video will make the job even easier –

Interesting facts about cold smoking

Smoking isn’t always injurious to health. Sometimes it offers a completely different taste. Yap, if it’s cold, it’ll make your foods taste different and that difference can easily make you fall in love with cold smoked delicate foods.

But, the beginning of cold smoking was a bit different. Can you imagine how people used to preserve foods (specially raw meats) for months after months before the invention of the refrigerator or freezer? That’s what cold smoking accomplishes.

This method of preserving raw meats had been devised by the ancient people who used to live their life by hunting. But, now cold smoking is widely used as a flavor enhancer for foods that people love to eat raw.

Modern Americans also cold smoke beef, turkey, lambs and other types of meat. But, you’ve to bake, grill, steam, roast or sauté those meats before eating because cold smoking doesn’t cook any foods.

It may take up to six weeks of cold smoking to preserve meats for your next cruising adventure. It’ll cost you a huge pile of wood chips. But, only a few hours of cold smoking is enough to flavor any meat and the performance of the suggested cold smoke generator is excellent to serve this purpose.

Is there any difference between hot smoking and cold smoking?

As there’s a difference between fire and flame, so is between hot smoking and cold smoking. Hot smoking is a popular method of cooking. So, you’ll need 225°F or even higher temperature for hot smoking. It cooks as well as flavors your desired meat. Raw meat becomes edible and tasty just after hot smoking. In this method of cooking, you’ve to place your smoker box very close to your foods and of course in the same chamber.

But, you’ve to keep the temperature 75°F and sometimes even lower in cold smoking and as you know, this temperature can’t cook anything. So, if you want to cold smoke any meat or food, it must be cured first. Cold smoking is actually suitable for adding flavors to cured sausage, cured fish, cheese and foods that are usually eaten raw.

In a word, temperature is the key difference between cold smoking and hot smoking and hot smoking can cook and flavor any food at the same time but cold smoking can’t cook anything. It just can add your desired flavor to any edible foods. Today, I’ll ask my wife to cold smoke milk.

How does cold smoking work?

How does cold smoking work

The usual temperature for cold smoking is around 75°F and more than that temperature may spoil your foods or can cause the foods to melt down. So, you can’t simply put the smoker box beside the foods while cold smoking. Separate chambers are required for food and smoke to ensure that low temperature.

In cold smoking, instead of a simple smoker box, you’ll need a cold smoke generator which is completely a separate chamber and very often it’s placed or mounted outside the wall of the main chamber where foods are kept for smoking.

The smoke passes through the outlet pipe of the smoke generator. So, there’s no chance to transfer any unwanted heat from the smoker to the food. This is how cold smoking imparts aromatic flavors to your desired foods without heating them up. The only thing you’ll need to cold smoke using your existing grill or smoker is a cold smoker. Now, let’s see what to consider before buying this handy smoking attachment.

Things to consider while choosing the best cold smoke generator

Supplying ample amounts of high quality smoke without producing much heat – this is what we expect from a cold smoke generator. But, finding out the most suitable one among the hundreds of cold smoking attachments isn’t as pleasing as playing hide and seek with our puppies.

So, after smoking dozens of different foods with 8 inch Smoke Daddy Cold Smoke Generator and testing a couple of other smoke generators from our neighbors and friends, my sweetheart has pointed out some key features which will help you choose your best cold smoke attachment.

Type of Cold Smoke Generator

Almost all the cold smokers are categorized into two – electric and manual or non-electric. It’s very easy to operate electric cold smoke generators. They are portable and suitable to fit with any type of grill, barbecuer and smoker. They use power to heat the fuel and produce smoke.

Manufacturers claim that electric cold smokers require very little fuss. Maybe they’re right. You won’t need to use any propane burner or lighter to fire up the fuel (wood chips/ chunks/ sawdust). But, I couldn’t find any extra advantage. You’ve to refill manually when the fuel is finished which is no different than non electric generators. Moreover, you’ll need a bit of extra space beside your grill machine to place this smoke generator.

Anyway, I don’t know much about the other non electric cold smokers. Infact, you’ll get almost all the features of an electric version into the Smoke Daddy smoke generators. These generators are also suitable to work with any type of container and they require no extra place as they can be mounted on the container wall.

So, no extra attention is needed when these non electric smoke generating devices are not in use. Moreover, you can control the smoke flow with the air pump. You can go for the electric version, but as a big fan of organic method of cooking, my sweetheart prefers the above mentioned generator by Smoke Daddy as it produces organic smoke from burning organic fuel with organic fire.

There are also tube or mesh grid cold smoke generators available in the market. As they need to be placed in the same chamber where foods are stored for smoking, so I find them a bit confusing while maintaining temperature. It’s also not possible to refill those generators without opening the food chamber when fuel is finished. Also from this perspective, my selected type of cold smoker is better than the rest.

Flexibility to use fuel

After surfing from Cape Sable, Florida to Point Barrow, Alaska, you’ll find four types of fuel for the cold smoke generator. These are – Wood chips, Wood chunks, Wood pellets, and Sawdust. Wood pellets can be the best choice for the pellet grill owners and the next best choice is of course flexibility.

Some cold smokers have been designed to produce smoke using any types of fuel and few models are restrictive. For instance, sawdust is the best fuel for tube or mesh grid smoking kits and surprisingly fine sawdust may sometimes be a rare bird.

On the other hand, wood chips and wood chunks usually produce thicker and stronger smoke which is best to flavor any foods. So, it’ll be the best generator for you if you can use any type of fuel in your generator. Here, I’m sorry to say that no cold smoker is designed to effectively burn all types of fuel.

But, you’ll be happy to know that you can use wood chips as well as wood chunks in almost all the Smoke Daddy cold smoke attachments. These fuels are easily available all over the United States. So this will likely not be any big issue in determining the best cold smoke generator for your garage or backyard grilling equipment.


As my sweet wife is a big fan of organic foods, so there are some smoking enthusiasts who’re crazy about portability. They want everything portable. It’s not any bad thing. So, you can of course look for a portable cold smoker. In that case, a dedicated carrying case will help take proper care of your smoke generator and will save you from creating a hole on your existing grill, barbecue or offset smoker.

Fuel capacity and smoking time

It’s a very important thing to consider while buying a cold smoker. Smoking time mainly depends on the fuel capacity. So, it’s good to go for a big chamber if you need to smoke for a long period of time.

Pellets generally burn longer than any other fuels. But, pellet smoke is not as strong as wood chips or wood chunks can give off. Anyway, it’s also not an issue if you need to smoke for a long time. High quality cold smoke generators are designed to let you refill the generator without opening your food chamber. So, no matter how big the fuel tank is, if it’s easy to refill, you can consider buying it.

The dimension of the cold smoker

You don’t need to think about it unless you’re going to place your cold smoker inside the food chamber. The smoke generator I’ve represented here is not of that type. I’ve already told you that you’ll need to mount it outside of your food chamber. And most of the electric smoke generators are portable.

Determining the dimension, maintaining the proper distance between the generator and foods, removing ash produced by the smoldering wood – these facts sound to be a bit confusing to me.

So, I never looked at the type of cold smoke generators which want me to place the smoking container with the foods. But honestly speaking, I’m not discouraging you. Feel free to share with me if you know any extra advantages of this type of cold smoker box.

What can I cold smoke?

Cured sausage and salmon are the two most common cold smoking foods. Actually the crazy smoking enthusiasts leave nothing unturned. Today my wife helped me to cold smoke a cup of coffee. You can cold smoke almost any food.

But, if today is gonna be the first day to get your hands on cold smoking, then it’ll be better for you to get started with cheese. It requires  by far the easiest cold smoking process. Cheddar, gouda, pepper jack, swiss, fontina or mozzarella, you can start with whichever you like. Some other popular foods that require very simple cold smoking process are –

  • Tofu (don’t laugh, it’s worth a try)
  • Nuts
  • Vegetables
  • Boiled eggs
  • Olive oil
  • Garlic
  • Quality cuts of beef
  • Roe
  • Fruits
  • Butter
  • Chicken
  • Fish
  • Cream
  • Honey
  • Ketchup
  • Lamb
  • Lemons and limes
  • Peppers (all kinds)
  • Oysters
  • Peaches
  • Turkey
  • Mustard and seeds
  • Salt
  • Scallops

When you taste your own cold smoked foods, you’ll be surprised why you never did it before. Now, let me show you how to cold smoke cheese.

How to smoke cheese with a cold smoke generator

As I’ve told you, it’s really very easy to smoke cheese using a cold smoke generator. Just take the cheese out of the fridge 5 minutes before you start to smoke them so they do not sweat and then follow these steps-

  • Double check that your cold smoke generator is properly mounted on your grill or smoking cabinet
  • Fill up the fuel tank of your cold smoker with wood chips of your favorite flavor
  • Light the cold smoke generator using matches or propane burner and let it begin to smoulder
  • Make sure that wood chips are producing smoke, then lid off the generator and place the cheese in the smoking cabinet (cutting cheese into smaller chunks will give off better result)
  • Now, wait for two hours to get surprised. Also don’t forget to refill the fuel tank after an hour if yours one is the 8 inch Cold Smoke Generator

That’s all. You don’t have to worry about controlling temperature. Smoke Daddy is the master in designing their cold smokers to keep the temperature as low as you actually need. But, on hot summer days, at times somewhere it becomes very challenging to keep the temperature below 90°F which is enough to keep the cheese remain solid.

So, in those warmer days, it’ll be better for you to start cold smoking in the morning or after the evening when the room temperatures become comparatively cooler. Placing some ice inside the food chamber will also help maintain the required temperature. Also, don’t forget to follow specific cold smoking recipes before trying to cold smoke other foods another day.

What Are the Best Woods for Cold Smoking?

best cold smoking woods

Here my sweetheart is completely different from other smoking experts. They suggest digging out the right type of woods, but she tells to try all and then decide which flavor can please your lust for taste better. She firmly believes that using different woods always imparts new flavors and aroma to your cold smoked foods and there’s no specific wood for cold smoking.

The proper balance of moisture, dryness and heat is necessary to ensure perfect smoking and no matter it’s cold smoking or hot smoking, clean smoke should be your aim to make sure that your smoked food is healthy. And you’ll be happy to know that almost all the commercially processed woods are safe to use.

However, some of the most popular woods for smoking are Alder Wood, Apple Wood, Cherry Wood, Maple Wood, Pecan Wood, Hickory Wood and to name a few. Some of these woods give off a very strong flavor while Cherry produces a romantic light flavor and mixing Maple with Hickory or Pecan with Cherry will hopefully surprise you.

Another most popular option is Oak wood which is the No. 1 choice of my wife to smoke chicken wings. So, it’s completely up to you. You’re free to choose and also you can mix woods on your choice and incase of combining multiple woods for cold smoking, this article will tell you the prospected taste of your experiment-

One more thing to consider while choosing woods for your cold smoking is the model of your cold smoking kit. I’ve already talked about it in the “Flexibility to use fuel” section. If your smoking device is designed to use sawdust then other types of woods won’t work for you. You can follow my wood preference only if your smoke generator is the same as ours.

Hidden Dangers of Cold Smoking

Experts and professional cold smokers know the dangers and they’re well armed to defend botulism. But, what about you? I’m not trying to scare you. There’s no risk to apply this method of flavoring to cheese, vegetables, garlic, mushrooms, butter, salt or eggs and essentially you shouldn’t get your hands on meat and fish unless you know what you’re exactly doing.

Cold smoking is usually done between 40° to 100° F which is a very suitable zone for meat and fish to get badly contaminated by various microbes and bacteria. So, keep practicing with the risk free foods, get experienced and then look at the experts to see how do they cold smoke meat and fish.

Topcellent tips for cold smoking meat or fish safely

From salmon to brisket, my sweetheart can cold smoke anything. Moreover, sushi is raw fish and a lot of people eat cold smoked sushi every day. So, it’s sure that there’s a way to cold smoke those foods. Here’s a few tips that’ll help you cold smoke meat or any fish-

  • Take all the necessary precautions suggested by the experts
  • Use fresh meat (not aged)
  • Handle raw meat with proper care
  • Cure it following any reliable recipe
  • Refrigerate your cured meat in a sealed container
  • Find out a recipe on cold smoking cured meat
  • Never use woods that you find lying around to cold smoke anything

Woods that are lying around may be poisonous or sprayed with pesticides. So, you should avoid those woods. Anyway, from curing to cold smoking any meat, I’ve found this guide on how to cold smoke very helpful.

What is the best temperature for cold smoking?

Cold smoking can not cook. It’s not any cooking method and essentially it’s done for a long period of time. So, temperature plays a vital role here. 100°F is not enough to cook anything. But, 100°F  or above than this temperature is risky for cold smoking as this temperature can eventually start cooking your food because of that long time.

So to avoid any risk, most of the smoking enthusiasts prefer keeping the temperature below 90°F. Some German chefs like 65°F and European recipes suggest keeping the temperature of the food chamber below 72°F while cold smoking. You can follow anything between 65°F to 90°F. I think this is the ideal temperature for cold smoking.

Final thoughts on the best cold smoke generator

Cold smoking can bring a whole new world of culinary adventure to your backyard grilling and high quality smoke can take you to that dream world where foods taste deliciously different. Whether you want to cold smoke cured sausage or your own handmade cheese, to ensure supplying enough flow of flavorful smoke, all that you need to add to your grilling machine or existing smoker is a reliable cold smoking kit.

Of course, there are more expensive choices, some cheaper devices are also available out there in the market. Whichever you go for, please don’t forget to share with us about the first food you cold smoked with your best cold smoke generator. It’s our pleasure to connect with other crazy smoking enthusiasts.

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