I got hold of a bush pig , the meat is nice but have little fat ,so what now, i am thinking of cold smoking the rib , lighting up only sawdust. What is the heat of a cold smoking?i am thinking of putting the rib in foil after a cold or sawdust smoke, and then in the wood smoker for hours. How can i get fat to it ? or should i not worry to much. Do you know the bush pig, its got big teeth.