- Joined May 26, 2010
Yeah, that is what I heard too. I will still use dust for cold smokes and also to get me over the hump on long smokes. That way I can take my time reloading the one that went out.
Yeah, I thought that might be the case where only a couple of woods were detectable, thanks Gee.He claimed that hickory and cherry were the only wood he could pick out when tasting smoked foods. And this after smoking for over 40 years. Got the same story from an off the highway smokehouse when I visited back in the eighties. Anyway, like someone said before, find what you like and go with it.
PS What the hell is wattle wood??
All the best.