i'm new here. i hope i don't rub anyone wrong. because i don't always express myself well and others get me wrong. but anyway.
i'm trying to multi-task. i know that when you make charcoal a lot of smoke is made. if you making hickory charcoal chunks or use formed bricks from hickory saw dust. can you use that smoke to cure meats?
i don't know about others but i'm from n.c.. i like my pork butt bbq chopped like a loose meat sandwich. but in n.c. i think regulations have made it impossible to buy commercially made bbq using real smoke. and i love my bbq medium to heavily smoked. in the stuff i buy today i can't taste any smoke. i also love smoked fish, oysters, pork beef, heck i love anything smoked. if i had a girl friend i'd make her get the meat of of the walk in smoker. lol... when she got back, if she didn't know what that does to me,,,,, well, i guess we can't discuss that here.
i also will be using my smoker to tan hide of the beef i slaughter. as i said i'm trying to multitask. and some charcoal will go towards making black powder, for reloading of my mosin nagant rifle cartridges.
but back to the subject of using smoke. would the smoke made when making charcoal be too cold to smoke "cure" meat. do i need a hotter smoke to smoke "cure" meat. i know i don't want to hot of smoke. i not trying to cook the meat. so what temp would be best to do this. is a different temp used for certain meats and weights of meats. if my great grandfathers were still around. i could ask them. but those days are gone. i i wanted to know about making moonshine. i would diffidently ask them. so i ask this group about smoking meats, and hoping for answers.