Greetings Peter et al:
I have my concerns with what people have used to create smoke especially  
toxic smoke.
So what isn't toxic?
That's the point that should be discussed.
 
One friend recently helped me and we used almost no smoke just gentle  
handling. I know another who smokes the bees so much that he should be in the  
business of smoked meat.
Smoke leaves residues and can stay in wax . I've even tasted honey that was  
smokey in flavor because too much was used on the supers. So what was I  
eating?
Another fellow I know uses punky wood and that smokes really well but  what's 
in that smoke?
 
I've resorted to starting the smoker through a hole in the side with a  turbo 
torch . What I burn is hardwood granules used for smoking meat along with  
alfalfa  cubes . It's a cool smoke and once the thing gets going  (that's why 
the turbo) she keeps on burning but I get a lot of creosote build  up.
 
 
Walter 
Ontario
 
 

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