Dust or Pellets

[PAS]

I have an MES 30 with the AMNPS tray. I have never used dust for smoking but the past week I have been making dust from some of my pellet supply using the water method. When do some of you choose to use the dust over the pellets? And what is the reasoning.
I live in N.E. Ohio.

 

[BandCollector]

Pellets will produce more smoke than the dust. When a mild smoke flavor is required use the dust and when a heaver amount is needed use the pellets.

Both will work in the AMNPS tray. Just make sure both pellet and dust are completely dry.

I hope this helps,

John @BandCollector

 

[saltysandman]

I have an MES 30 with the AMNPS tray. I have never used dust for smoking but the past week I have been making dust from some of my pellet supply using the water method. When do some of you choose to use the dust over the pellets? And what is the reasoning.
I live in N.E. Ohio.

and just fyi
https://www.smokingmeatforums.com/threads/need-wood-dust.295143/

 

[BrianGSDTexoma]

I just use dust for cold smoking. When I try to use dust in the smoker on a hot smoke it burns right up.

 

[thirdeye]

I use dust for any delicate foods, like butter, cheese, jerky or cold smoked fish. I use pellets for hot smoking fish and bacon as well as flavor smoking larger meats. When using pellets make sure you have plenty of draft and as much volume and airflow as possible.

 

[daveomak]

IMO, the dust gives a better flavor... Since less smoke is produced, it seems to give a depth of flavor that tastes much better to me... I add the smoke below 120F for several hours... Then cook the meat without adding any more smoke.. Of course this is done ONLY to meats that have cure added due to the threat of botulism...
Here is what my smokes look like when using dust....

 

[normanaj]

I use dust exclusively now.

 

[zwiller]

I was never happy with my cheese and another member suggest trying dust. One I tried it I was immediately hooked and now use dust on everything I do.