Preserve Your Food with Cold Smoking - Real Food - MOTHER EARTH NEWS
You can expect a trail of sawdust that reaches halfway around the drum to burn for about 8 hours.
Though you should fill your cold smoker to capacity, you should also make sure to leave enough space for smoke to circulate. Many workshops use a variety of different materials, and a bag of shavings contaminated by softwood or the dust from MDF will render your food inedible and dangerous.
We use sawdust as it does not burst into flames as easily as wood shavings; that said, it can be difficult to light. Cold smoking is a means not of cooking but of preserving food, and if kept in cool conditions, cold-smoked products should last for many months.
You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. Higher temperatures will also provide exactly the conditions in which bacteria thrive.
The more compacted the shavings are, the slower they will burn.