Dave, one thing I'd caution is be very very careful where and how you procure the sawdust. As far as what you want to smoke, why do you think bacon will be in less than 2 hours? I smoked my first batch of bacon at 150 for 3 hours and my second batch for about 6 hours. I guess 2 hours works if you like a very light taste of smoking. At the end of the day, you need enough smoke to fill the cavity -- I'm not sure why sawdust would be better at this than regular wood chunks/chips (or pellets in my case).