hey ouddicts! I am so happy to have found this group. My best friend from Kuwait introduced me to bakhoor and I’ve been hooked ever since. I’m dying to learn how to make it at home. I’ve tried a couple times without much success. There are two ingredients I’ve always been confused by: “misk” and “sugar powder”. I think that misk refers to white musk and sugar powder is powdered sugar (as we call it in the states). The part i struggle with is coating the wood chips w the sugary powder. Anyone out there have any tips?? I live in LA and would love to perfect this recipe. Thanks!