weber smoking dust beechCraving smoked salmon, homemade bacon, or perhaps a few slices of smoked veal tenderloin? Let yourself be enchanted by the cold smoking technique using Weber's refined Beech wood dust and the cold smoking unit. The dust smoulders gently for 8 to 10 hours, imparting a subtle smoky flavor to your food. Pairs well with vegetables, fish, poultry, pork, beef and lamb Has a mild smoke intensity