Cold smoke generator questions

A couple of us have one and found they do work well. 
WHEN you find the right sawdust for it.
The dust that works well seems to have a mix of fine to medium particles
You get a small bag when you buy it so pay attention to its consistency.
They also need some sort of bottom to top draft to keep it lit. A kettle works well.
That price sounds about right, They are well tinned up.
Forget the tea light starting method, The wax inverably puts a bad flavour in the box or smoke house.
Use a jet butaine lighter instead.

They are great for cheese, Salmon, Nuts ect.

I don't have a TUBE type smoker but if they stay lit and don't make too much heat, Flavoured wood pellets are easy to get. I'd love to test out a tube smoker to see just what they can do.  All pics I see of them are on hot BBQ's. 
If they can chug along by themselves they might be a good option.

I've got the ProQ cold smoke generator and after a couple of false starts with the wrong sawdust i am now using it heaps. Takes a little practice but that's the same for everything.

Have a look on you tube, there's videos of using a removals box as the smokehouse. A kettle will do ( done it) the important thing is the dust and the starting.

I use an Aldi blow torch I bought to make creme brûlée and blast it into the side to get it going and dust I bought from a seller online with some fruit wood chunks

If you get the ProQ, PM me for details of where I got it and what I bought.

I want a smokai one day but cant justify it at the moment.

I'm not really thinking tomorrow but the take I have on the Smokai is to just use it or, isn't there a local product that is similar? To feed smoke into a suitably tapped kettle that I'd probably pick up from Gumstreet and dedicate to the use.

However that is not what aydee is looking at just now, he is looking to have something that lets him cold smoke some bacon, repeatedly by the sounds of it

So from what I don't know about the ProQ, because everyone seems to talk about it to smoke cheese and salmon, is it going to fill his need for producing his own bacon?

It is a very clever little device, no doubt about it, but it also seems to be a bit touchy, I don't think that would bother aydee much

Cheers

You need to talk to Smoky about knives mate

For what you want I'd only hang off and see if anyone here has done bacon with the thing. I can't think of a reason why it would not be suitable but worth some feedback, Smoky in particular has a deal of experience in the Italian way of making this stuff, air cured, but so do others

Cheers

Yes, as Gus said, Sure can be used for an initial cold smoke.
Definatly need a proper nitrite cure, Need it anyway to make pink bacon.
Although I wouldn't doit at this time of year. It's too warm.
Better to just hot smoke. It's still comes out great and probably should be your first go method as there is more to learn in the curing than the actual smoking/cooking.
Shayne gets around it with a converted fridge however so it's not impossible.
Ive tried ice and wet towels with mixed success. It helps but there is nothing better then the dead of winter.
Ive a few hams to make fro X mas and they will be only hot smoked with wood chunks on the coals.
If I add enough wood chunks and go slow enough taking it up to temp,  it can turn out tasting double smoked anyway.

Here is a ham (treat bacon the same) that is well and truly single smoked.