Eddie Posted July 2, 2021 Share Posted July 2, 2021 Hi, I have just started curing another couple of batches of bacon, some belly and some loin. I have a ProQ smoker and the cardboard cabinet, as it's quite warm at the moment is it the case I smoke it overnight? I'd worry daytime temperatures are too high to do it safely at the moment. Also where is the best place to get wood dust for smoking? Many thanks 😊 Quote Link to comment Share on other sites More sharing options...
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