The cold smoking method uses a low-temperature smoking process (<30 ℃). This temperature allows the smoky aroma to blend into the food, while keeping the nutrients high and brings another dimension depending on combination of wood chip flavours and ingredients used. Compared to other smoke methods with higher temperature (~50-80 ℃), the ingredients do not melt or get burnt, so it goes well with a wide range of ingredients. The result provides a mild scent, therefore it is recommended for not only advanced campers but also beginners to enjoy . With Mogii, the temperature is set roughly between -10 and 10 ℃, adequate duration of smoking for most food is roughly 15 minutes to enjoy smoked food.

What is cold smoking?
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The carbonyl compounds in the main components of cold smoke can react with amino acids to form a golden or reddish-brown tone, and phenols and organic acids can play an anti-oxidant and antibacterial role. The flavor composition of cold smoked smoke is the same as that of smoke, but it contains almost no carcinogens such as benzopyrene, so the safety is significantly improved. It is healthier and more delicious than hot smoked food.

Are cold smoked foods healthy?
What food you can smoke
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Steak

Black Pepper Beef Slices

Turkey Breast

Bacon

Salmon、Shrimp

Ham、Sushi

PROTEIN

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Toast

Croissant

Pastries

GRAIN

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Heavy Cream

Plain Greek Yogurt

Soft & Aged Cheese

Butter

Coconut Oil

Chocolate

DAIRY

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Vegetable Salad

Wakame

Mushrooms (cooked)

Corn (cooked)

Pumpkin (cooked)

Tofu、Tomato

VEGGIES

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Strawberries

Blackberries

Blueberries

Cherries

Raspberries

Avocados

FRUITS

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Macadamia nuts

Hazelnuts

Brazil nuts

Pecans

NUTS