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Co-creation In Practice

At FirstBuild, we know that the more we can get community involved in product creation, the better the result will be. We want to include our community in every stage of our product development.  Our goal is to allow consumer needs to drive our innovation, so we can improve people’s lives with products that add convenience and function in the home.

We are all really excited about our newest upcoming product, the indoor smoker. Our engineers have been hard at work developing technology to take the time-honored tradition of smoking foods to the comfort of your own countertop—and we asked for your feedback about how you apply cold smoking techniques to food. So, we sent out a survey asking our community members about their interest in cold smoking.

What’s Cold Smoking?

People have been smoking foods, such as meats and cheeses, for thousands of years. Smoke is used as a way of preserving and adding flavor to foods. Whereas hot smoking is used to cook foods, cold smoking only seeks to add flavor.

What We Learned

We asked you about your cold smoking techniques; here’s what you said: 

  • Seasons: We learned that you cold smoke foods year-round. Spring is the most popular season for cold smoking among our community members. Winter and fall were close behind, with summer being the least popular season for cold smoking. We imagine that one of the key benefits of having an indoor smoker will be the enabling of this food prep technique at any time throughout the year, regardless of weather.
  • Foods: We asked our community members what types of food they would like to cold smoke. The majority of people are interested in cold smoking cheeses and meats, such as bacon and salmon. About a third of those surveyed stated they would cold smoke nuts, spices, vegetables, and charcuterie. About 5-10% of our community indicated that they would smoke chocolate or beverages.
  • Wood Forms: When smoking foods, there are a variety of wood forms for burning that produce different flavors. Our survey showed that wood chunks are the most sought-after wood form, followed closely by wood pellets and wood chips. Under 10% of our customers burn sawdust or logs when smoking.
  • Wood Types: The most popular type of wood for smoking is applewood. Cherry and hickory are very desirable as well. Pecan, oak and maple are not as high in demand as the others, but viable options.

Indoor Smoker Design Challenge

Another way we are seeking to include our community members in the development of the indoor smoker is though a design challenge on Giddy. The winner will take home $3,000 plus bragging rights!

We are excited to see so much enthusiasm for this product as our community comes together to bring food smoking inside! For more information about joining our FirstBuild community, visit

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