Disclosure: TheSmokerReport is reader-supported. As an Amazon Associate we earn from qualifying purchases. If you buy through our links we may earn a commission at no extra cost to you.
The short answer
For most home cooks the best cold smoke generator is the A-MAZE-N 5×8 Maze Pellet Smoker: it smolders pellets slowly in a maze-shaped tray, adds almost no heat, and works inside a pellet grill, kettle, electric smoker or even a cardboard box. For shorter sessions, the A-MAZE-N 12-inch tube is cheaper and fits more grills. If you own a Masterbuilt vertical smoker, the Masterbuilt Slow and Cold Smoker attachment bolts on and keeps the burning chips outside the cooking chamber. For cocktails and quick finishing, a handheld Breville Smoking Gun is the tool.
Our picks at a glance
| Pick | Model | Type | Fuel | Best for | Amazon |
|---|---|---|---|---|---|
| Best overall | A-MAZE-N AMNPS 5×8 | Maze tray, smolders in chamber | Pellets (sawdust option) | Long cold smokes in any grill | Amazon |
| Best budget | A-MAZE-N AMNTS12 12″ tube | Smoke tube | Pellets | Shorter sessions, any grill | Amazon |
| Best for Masterbuilt | Masterbuilt Slow and Cold Smoker | External attachment | Wood chips | Masterbuilt vertical smokers | Amazon |
| Best handheld | Breville Smoking Gun (BSM600) | Handheld smoke infuser | Fine wood chips | Cocktails, quick finishing | Amazon |
| Best pro handheld | Breville Commercial Smoking Gun Pro (CSM700) | Handheld, higher output | Fine wood chips | Frequent use, restaurants | Amazon |
What is cold smoking?
Cold smoking flavors food with smoke while keeping chamber temperatures low, generally under about 90°F, so the food does not cook. It is used for cheese, butter, salt, nuts, cured salmon, bacon and sausages. Because food stays in the temperature danger zone, raw meat and fish must be properly cured first. Hot smoking, by contrast, cooks the food at 200°F or more.
A cold smoke generator produces smoke with very little heat, either by smoldering fuel slowly (maze and tube smokers), by burning outside the chamber (external attachments) or by producing small, short bursts (handheld guns). We compared specs, owner reviews and published reviews to choose the most reliable options in each type.
A-MAZE-N 5×8 Maze Pellet Smoker: best overall
The A-MAZE-N AMNPS is a 5-by-8-inch perforated stainless tray with a maze of channels. You fill the channels with pellets, light one end with a torch, let it burn for about 10 minutes, then blow out the flame so it smolders along the maze. Because it burns a little at a time, it adds very little heat while producing steady smoke for many hours. It sits on the grate or the floor of a pellet grill, kettle, electric smoker or homemade smoke box.
Who it’s for: anyone who wants to cold smoke cheese, fish or bacon in equipment they already own.
Good to know: the maze needs airflow to stay lit; crack a vent or the lid slightly. Damp pellets go out, so dry them in a low oven or microwave briefly if needed.
Check the A-MAZE-N 5×8 Maze Smoker on Amazon
A-MAZE-N 12-inch tube: best budget
The AMNTS12 is a 12-inch oval stainless tube that holds pellets and smolders from one or both ends. The oval shape keeps it from rolling on grates. It does double duty: cold smoking with the grill off and adding extra smoke during hot cooks on a pellet or gas grill.
Who it’s for: budget buyers and pellet grill owners who want one accessory for both cold and hot smoking.
Good to know: a tube burns for fewer hours than the maze. For long cold-smoke sessions, the 5×8 maze is the better pick.
Check the A-MAZE-N 12-inch tube on Amazon
Masterbuilt Slow and Cold Smoker: best for Masterbuilt owners
This attachment (MB20100112) bolts to the side of compatible Masterbuilt vertical smokers and burns wood chips in its own box, piping smoke into the cabinet while the main heating element stays off. Keeping the fire outside the chamber helps hold temperatures low, and a removable ash tray makes cleanup easy.
Who it’s for: owners of Masterbuilt vertical electric smokers who want a dedicated cold-smoke setup.
Good to know: check compatibility with your exact Masterbuilt model before buying. It needs power for its element.
Check the Masterbuilt Slow and Cold Smoker on Amazon
Breville Smoking Gun: best handheld
The Breville Smoking Gun (BSM600) is a battery-powered handheld smoke infuser. You light a pinch of fine wood chips in its chamber and a small fan pushes cool smoke through a hose into a cloche, bag, glass or covered bowl. It is ideal for smoked cocktails, butter, cheese plates and finishing dishes right before serving.
Who it’s for: home bartenders and cooks who want quick smoke flavor indoors or out.
Good to know: it adds surface smoke in minutes rather than deep flavor over hours. Use only very fine chips sized for the gun, and use it in a ventilated space.
Check the Breville Smoking Gun on Amazon
Breville Commercial Smoking Gun Pro: best pro handheld
The Smoking Gun Pro (CSM700) is the commercial version, designed for heavier use in bars and kitchens. It is a step up in build and output for people who smoke drinks or plates often.
Who it’s for: frequent entertainers, bars and serious home mixologists.
Good to know: it costs considerably more than the standard Smoking Gun; most home users will be happy with the BSM600.
Check the Breville Smoking Gun Pro on Amazon
How to cold smoke cheese (step by step)
- Pick a cool day, ideally under about 60°F outside, so the chamber stays cold.
- Cut firm or semi-firm cheese (cheddar, gouda, provolone) into blocks about 1–2 inches thick and let them come to room temperature briefly so surface moisture evaporates.
- Fill a maze or tube smoker with pellets (apple, cherry and pecan are popular for cheese), light it, let it burn about 10 minutes, then blow out the flame.
- Place the smoker in an unlit grill or smoker, set cheese on the grate away from it, and open a vent for airflow.
- Smoke for roughly 1–4 hours depending on how strong you like it, checking that the chamber stays cool.
- Vacuum seal or wrap the cheese and refrigerate for several days to a couple of weeks so the smoke flavor mellows.
Which smoker can you use?
| Equipment | Maze/tube works? | Notes |
|---|---|---|
| Pellet grill (turned off) | Yes | Leave the lid closed and vents open |
| Charcoal kettle | Yes | A {dp(KET,’22-inch kettle’)} makes a good cold-smoke box |
| Electric smoker (off) | Yes | Remove the chip tray; open the vent |
| Gas grill (off) | Yes | Remove grates if needed to fit the maze |
| Cardboard box or cabinet | Yes | Fire-safe base under the smoker |
Buying checklist and food safety
- Burn time: mazes run longer than tubes; handheld guns run for minutes.
- Fit: measure your grill or smoker grate.
- Fuel: food-grade hardwood pellets or chips; avoid flavored oils.
- Food safety: cold smoke only cured meat and fish, keep chamber temperatures low, and refrigerate food promptly. Follow USDA guidance and a tested curing recipe.
- Fire safety: place smolder smokers on a non-flammable surface, keep them away from anything that can catch, and never leave burning fuel in an enclosed indoor space.
FAQ
What is the best cold smoke generator?
For most home cooks, the A-MAZE-N 5×8 Maze Pellet Smoker is the best choice. It smolders pellets for many hours with very little heat and works in almost any grill or smoker.
Can you cold smoke in a pellet grill?
Yes. Turn the pellet grill off and use a maze or tube smoker inside the chamber. The grill becomes a smoke box while the maze adds smoke without much heat.
What temperature is cold smoking?
Cold smoking generally keeps chamber temperatures below about 90°F so food does not cook. Cooler outdoor temperatures make it easier.
Is cold smoking safe?
It can be when done properly. Cheese, nuts and salt are low risk. Meat and fish must be cured first because cold smoking does not cook them. Follow a tested recipe and USDA food safety guidance.
How long do you cold smoke cheese?
Usually 1 to 4 hours depending on taste. Rest the cheese wrapped in the fridge for several days afterward so the smoke flavor mellows.