Smoking

Become the king of cold smoking with the Forest Grill spiral and effortlessly prepare homemade salmon, cheese, or charcuterie. Its spiral shape allows for slow and controlled combustion, producing aromatic smoke without heating your food!

✓ Perfect cold smoking: no charcoal required

✓ Long and stable combustion: 8 to 12 hours with a single load of fine sawdust

✓ Easy ignition: candle included to start the combustion

✓ Optimal control: adjust the Kamado’s airflow for consistent and controlled smoke

✓ Model with handles: compatible with all Forest Grill models

Perfectly suited for Forest Grill fine wood sawdust!

💡 Ideal outdoor temperature: 10–20 °C maximum for smoked salmon

The ideal accessory to intensify your cold-smoking sessions

• Wood sawdust suitable for cold smoking
• Delicate and varied flavours thanks to 6 available aromas
• Steady combustion for a subtle and refined flavour

Transform your cooking into true taste experiences with special cold-smoking wood sawdust. Place it in a suitable container, light one end, and let your food absorb delicate aromas.

Tip: Shake the sawdust before use for an even burn.

The practical accessory for perfecting your hot smoking

• Ready-to-use aluminium box

• Ideal for slow cooking and low temperatures

• Imparts a delicately smoked flavour to your food

Place the wood chip box directly onto your embers after piercing it, to infuse your dishes with smoky aromas. For a more intense smoke, soak it in water for 30 minutes before use.

Give your dishes an incomparable smoky taste with the Forest Grill stainless steel smoke generator tube. Fill it with pellets or wood chips, light it, and enjoy continuous smoke for several hours—perfect for ribs, pulled pork, chicken, salmon, and even cheeses. Available in 2 sizes, it fits easily into all Forest Grill kamados!

✓ Intense and precise smoky flavour: emits a steady smoke to infuse your hot cooks with flavour

✓ Compatible pellets & copeaux : choisissez l’essence selon la saveur souhaitée (amandier, chêne, olivier…)

✓ Simple et autonome : déposer au milieu du charbon → le tube se consume lentement pendant plusieurs heures

✓ Fumage à chaud ou low & slow : idéal pour les cuissons longues et indirectes

✓ Inox robuste et durable : résiste à la chaleur, ne rouille pas, nettoyage facile

💡 Tip: vary the types of wood (olive, almond, lemon, etc.) to personalise your flavours with each cook.

The perfect accessory for intense and long-lasting smoking

• Large wood chunks for hot smoking

• Slow and steady burn for authentic flavours

• Ideal for reaching high temperatures on the kamado

Simply place the wood chunks directly onto the charcoal at the bottom of your kamado. Their generous size ensures a longer burn and a subtle smoky flavour, ideal for meats, fish, and vegetables.

Bring an authentic smoky flavour to your kamado cooking

• Practical aluminium box, ready to use
• Ideal for hot smoking and slow cooking
• Delicately infuses meats, fish, and vegetables with flavour

Place the wood chip box directly onto your embers to enrich your dishes with smoky aromas. For a more intense smoke, soak the box in water for 30 minutes before use.

The fire spice sachet transforms your kamado into an instant smoker: it releases natural, intense aromas upon contact with the embers, enhancing your meats, fish, vegetables, or cheeses. Ready to use, simply place it above the charcoal for quick and even results.

✓ Natural smoked flavours: perfect intensity without bitterness

✓ Ultra simple to use: just place and enjoy

✓ Express smoking: aromas released as soon as the temperature rises

💡 Tip: For a more pronounced flavour, use the spices with Forest Grill wood chips in a smoke generator tube.

The ideal accessory for delicious hot smoking

• Rectangular wooden boards for hot smoking
• Gently infuses meat, fish and vegetables
• Compatible with all types of Forest Grill

Simply place the board on the grill of your Forest Grill and lay your food on top to enjoy a subtle and authentic smoky flavour.

Tip: Soaking the board in water for 30 minutes before cooking increases the amount of smoke and the intensity of the flavours.

The ideal accessory for delicious hot smoking

• Round wooden boards for hot smoking
• Gently infuses meat, fish and vegetables
• Compatible with all types of kamados

Simply place the board on the grill of your kamado and lay your food on top to enjoy a subtle and authentic smoky flavour.

Tip: Soaking the board in water for 30 minutes before cooking increases the amount of smoke and the intensity of the flavours.

The Forest Grill beech smoking plank transforms your salmon into a tender, aromatic, and visually flawless dish. Its stainless steel structure keeps the fish securely in place, while the beech wood imparts a delicate aroma for an even smoking process. 

✓ Arôme délicat : fumage naturel sans amertume ni goût trop intense

✓ Stabilité parfaite : maintien du saumon assuré pendant toute la cuisson

✓ Cuisson homogène : exposition uniforme à la chaleur et à la fumée

✓ Matériaux durables : hêtre alimentaire et inox résistant, facile à nettoyer

✓ Présentation élégante : prête à servir directement à table

💡 Tip: Before smoking, soak the plank in water for 30 minutes to prevent the wood from burning and to achieve a gentle, consistent smoke.