Quote Originally Posted by Aloha_Shooter View Post
Dave, one thing I'd caution is be very very careful where and how you procure the sawdust. As far as what you want to smoke, why do you think bacon will be in less than 2 hours? I smoked my first batch of bacon at 150 for 3 hours and my second batch for about 6 hours. I guess 2 hours works if you like a very light taste of smoking. At the end of the day, you need enough smoke to fill the cavity -- I'm not sure why sawdust would be better at this than regular wood chunks/chips (or pellets in my case).
It depends on the recipe for your bacon. the one on amazingribs.com calls for 225 degrees for a couple of hours, but yields a "country style" bacon that is pasteurized during the smoke for safety. If anyone is interested, Samsclub at Stapleton had pork bellies @ $2.98 a pound, averaging about 4 1/2 pounds each as of yesterday. I got a couple for makin' bacon.