Wood dust is used for cold smoking things like cheese, fish, butter and salt with our Cold Smoke Generator, but some tabletop smokers like Camerons, Abu Garcia, Westcountry Coldsmoker and Brooks use dust as well.
All of our woods are free from bark and are specifically harvested, from sustainable forests, for food smoking.
Wood Variety – Hickory – The King of smoking woods. Sweet to strong, heavy bacon flavour. Good with pork, ham and beef.
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