Recipes
How To
Most economical way to induce smoke into meat. Sawdust produces dense smoke. It should be smoldered instead of burned. A pan over a hot plate will work fine, use a vented lid to control the air supply - preventing flare ups.
Please note that sawdust will tend to dry while in storage & during shipment thus becoming lighter. So sometimes the bag you receive will weigh less than ordered.
SOLD BY THE POUND - WEIGHED AT THE TIME OF PACKAGING