Using purchased chips

Discussion in 'Smoking Bacon' started by phogi, Feb 4, 2012.

  1. phogi

    phogi Fire Starter

    Hey everybody,

    I bought some hickory chips, and am going to smoke my bacon today, provided the wind isn't too bad.

    Anyway, I was wondering what the best way is to use these chips.

    Some say sprinkle them dry around the edges of the charcoal. Others say wet them and put them on top. Others put them in a chip pan.

    What is the best way? I'm using a charcoal grill, not a smoker
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Going to be a tough row to hoe smoking bacon  on a grill.

      Cured pork bellies ( bacon) is usually smoked at low temps to keep from melting off the fat.

    Usually under 100 degrees (cold smoke).

      As for the chips , double up a sheet of heavy foil ,fold to make a 6 x 6  pocket. fill w/ chips and fold over the edges to seal. . Poke 5 or 6 small holes in one side of the packet . Lay it where one edge of the packet is touching the hot coals. If you don't have smoke in 10 min you may need to move the packet closer to the hot coals.

     This will produce Thin blue smoke . so you should not see your grill filling up w/ white smoke .
     

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