Cold smoking not only gives a great taste, but also ensures a longer shelf life when performed in combination with dry salting. Don't just think about smoking fish, but also butter, salt, nuts, sausage, cheese and even meat.
Fill the cold smoke generator with smoke moth and light it by placing a tea light in the holder. When the smoke moth starts to smolder, remove the tea light and place the cold smoke generator in your BBQ in an indirect way. A full container smokes for about 8 to 10 hours. The coal (or other fuel) in your BBQ stays off during cold smoking. Provide sufficient oxygen supply and removal to prevent bitter taste.
Tip: experiment with different types of wood for beautiful flavor combinations!