Originally Posted by thirtydaZe
I never thought of keeping the dust.....
I didn't either up until Titch suggested it. We are gonna be making deer sausage in a few weeks so instead of having someone else cold smoke it for me I'm gonna do it myself. I'm going to take the dust and but it in a steel chip holder and then place it on a hot plate I'll put in the bottom of my UDS. Should hopefully work like a charm.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS