Cold Smoker



The UFO Cold Smoke Creator produces cold smoke 3-5 degrees Celsius above ambient temperature ( outside temperature). The UFO Cold smoke Creator has been designed to be retro-fitted to any structure that can contain smoke. Simply drill a hole using the drill bit provided in to any of the following.

  • Traditional stainless steel smoking box
  • Hooded barbecue
  • A wine barrel with a lid
  • Any vessel that will contain smoke

When fitted to a hooded barbecue you can turn on the heating source while smoking to ” hot smoke ” your food – thus this unit is a cold OR hot smoking unit. The UFO smoke generator is a high quality made in NZ and available from Pellet Fires Tasmanian stores and can be fitted to our Pellet Grill BBQ s.

Hot smoking is used to add smoke flavor to roast meats. A range of different flavored pellets are available offering numerous flavor combinations to cold smoke:

  • Cheese
  • Salmon
  • Trout
  • Nuts
  • Sausages

Please watch the video below.

Smoking Woods available – Australia

The flavor is milder and sweeter than Hickory. Serve chutney made from the same fruit to accentuate the flavor even more. Good with most meats. Great for poultry.

A mild much used wood like oak.  Great for whatever you care use it with. Good with meat and seafood, smallgoods, and Cheese.

Slightly sweet fruity smoke that’s great with poultry (turns skin dark brown). This smoke is a mild, sweet, and fruity smoke which gives a rosy tint to light-colored meats. Good with all meats.

Sweet to strong, heavy bacon flavor. This great flavor works well with pork, ribs, hams, poultry, and beef. Good for all smoking, especially pork and Cheese.

Jack Daniel’s
Made from the mellowing charcoal used to make Jack Daniel’s that smooth sipping whiskey. This is a STRONG, sweet smoke flavor with an aromatic tang. It’s good for cooking Beef, Pork, Poultry, and Game meats.

Strong earthy flavor. Sweeter and more delicate than hickory, it’s a perfect complement to richly flavored meats such as steak, duck or lamb. Good with most meats, especially beef and most vegetables.

Slightly sweet, woodsy flavor, milder and sweeter than hickory. Good on all meats, great on most white or pink meats, including chicken, turkey, pork, and fish.

Sweet and mild with a flavor like hickory but not as strong. Delicious with a subtle character an all-around superior smoking wood and great with Cheese.

She oak
Mild smoke good with beef, poultry, seafood, and Cheese.

Tas Oak
Most versatile of the hardwoods blending well with most meats. Oak gives food a beautiful smoked color. Good with red meat, pork, fish, and big game. Especially good with beef brisket.

DO NOT USE any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, or SWEET GUM TREES they will make you sick!

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