For a number of years I smoked my own bacon and fish back there in PH, for this I used a small cold smoke generator available on line there at P450, this was done in a cardboard box, I used this same box for 3yrs, I used any kind of sawdust available there, I am a half baked carpenter, usually I would measure twice but end up cutting 3 times so I had plenty of home produced sawdust mostly it was Mahogany and Tugas or Luan I also tried Coco wood and even that was not bad, by far the best method seems to be semi hot smoking which I believe is done at around 45C however the cold method is not at all bad, it is said that a temp between 28 and 38 could propagate bacteria, so I would start mine at 4am at that time the ambient temp would be round 22 to 24 and I would have this on for 4hrs by 8am the temp was reaching 28C but by that time there was a layer of strong heavily smoked meat to the outside and it be more resistant to the bacteria I guess? there is a 20ltr bag of Tugas sawdust lying at my house in Valencia, I am not there at this time but I can get in touch with my partner there and find out if this is still available or if she intends to use it?
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