NRF
Knows what a fatty is.
- Joined
- Mar 29, 2012
- Location
- Edison, NJ
Well, how about that?! Well done!
With cold smoke, I'm guessing it doesn't matter much what kind of wood you use- pine, oak, etc??
Very cool idea. 5+ hrs you say? How big of a sieve did you use? Sounds like something I need to try.
How did you ignite the sawdust? Did you use some outside source, or just throw a lighter to it till it light then blew it out and let it go? I am going to try this ASAP. I was going to go to the trouble to build a venturi cold smoker from a cocktail shaker, but considering how involved all those parts are to find I may just end up going with this if it keeps the temps super low.
I would never use pine in any of my smokers. It will leave a nasty taste on your food and in your smoker.
Pine wood contains benzene a known cancer producing agent.
Learned that in firefighters school. That is why we have to wear air packs when fighting scrap lumber fires.
Any hardwoods should be ok. I prefer hickory when doing cold smokes on cheese, sausage.
If you are not sure do not be afraid to ask questions here, we will assist you.
I just figured that since people always use sawdust, it must be woods like pine and cedar that are more often (correct me if I'm wrong) used in woodworking.
The code of the west is when burning pine logs in wood stoves is you must clean your stove pipe every cord of pine wood you burn or you will burn your home/cabin to the ground. Pine tar is very very nasty!
Any ideas on how to source/make the sawdust?