I used DaveO's method to make dust, but my mistake was drying them in the house.... took a couple days to get the smell out.
As for the smoke levels.... I was thinking that the cold smoke would draft slowly, so the smoke would linger more all over the meat, making a more even coverage.
Also, as IDS says, the finer smoke particles seem to penetrate better.
When I lived up north and we are having numerous forest fires, even when the visibility never got below 6 miles, you could really smell the smoke.
BUT, it penetrated EVERYTHING and took weeks to air out afterword. VERY light smoke and the smell was everywhere and in everything.
the difference IIRC, when you sit around a fire pit for a day, you can wash your clothes and they will no longer smell.
But after a week in very light smoke from a forest fire, it would take 3-4 washings before you wouldn't smell smoke.
So I can really see with real world experience that IDS is onto something. TBS, VERY light TBS over several days.... deep penetration.
