First time smoker

Discussion in 'Roll Call' started by sassenach13, Oct 8, 2015.

  1. sassenach13

    sassenach13 Newbie

    Hello all!

    My name is Kayla and I bought a Char-Broil vertical electric smoker a few weeks ago. I am just now getting up the nerve to actually smoke something. I was at Costco earlier and they had pork belly and I decided what better way to break in my smoker than to attempt bacon!! The only problem is that I have no idea what I am doing. I found a couple of really helpful posts and after I gather the necessary supplies, I will be smoking bacon. One question that I have is related to the fact that the smoker has the heating element at the bottom. When smoking meat, is a barrier required between the meat on the shelf and the heating element? I would imagine that any grease from the meat landing on the heating element would cause a problem, no?

    Thanks a bunch!


    PS I will be smoking in Arizona
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow! Jumping in feet first with bacon!

    For bacon, traditional at least, you'll need to cure it first. A dry or wet cure will take days to weeks in the frig. Also, you'll need curing agents to assist you.

    I'm not familiar with your particular smoker, but yes, you'll need something to keep the fat and such from hitting the element. A pan of water or sand will work.

    I'm sure others will chime in soon, but in the mean time, :welcome1:
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Kayla. This is a great site with lots of folks who are always ready to share their ideas and tips. All you have to do is ask and keep reading.

    Good luck and good smokin', Joe
  4. [​IMG]   Good evening and welcome to the forum, from a hot day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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