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BBB - Again! Part 1 - Page 3

post #41 of 53

man that looks great

post #42 of 53

That makes me hungry !! It is beautiful !!!  Now I'll have to go to the store wearing a bib just thinking about "makin' bacon". (the edible kind) biggrin.gif

 

I am thinking I need to order an AMNPS that will keep smoke for 10-11 hours too.

 

Todd, you are so cruel. Pavlov syndrome in progress as I type. Wipe the keys, wipe the chin, get a bib and reread this thread again.

 

It reminds me of the days when "rereading" a Pl*yb*y magazine 6 times was in vogue.

 

 

 

       PORK PORN

DSCF2949.JPG

post #43 of 53

Just to be sure I got this right.  Did you apply 100* heat throughout the entire smoke or later in the smoke?  Shoot, Colorado in August?  I could just leave the smoker out in the sun and get that plus a lot more in temperatures, no gas necessary.

post #44 of 53

Awesome looking bacon Todd!

post #45 of 53

Ok. Here goes. Does BBB stand for BBQ  Belly Bacon????

post #46 of 53

Buck Board Bacon. Made from pork butt instead of the belly. That bacon looks amazing Todd.

post #47 of 53
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

That makes me hungry !! It is beautiful !!!  Now I'll have to go to the store wearing a bib just thinking about "makin' bacon". (the edible kind) biggrin.gif

 

I am thinking I need to order an AMNPS that will keep smoke for 10-11 hours too.

 

Todd, you are so cruel. Pavlov syndrome in progress as I type. Wipe the keys, wipe the chin, get a bib and reread this thread again.

 

It reminds me of the days when "rereading" a Pl*yb*y magazine 6 times was in vogue.

 

 

 

       PORK PORN

DSCF2949.JPG


The pellet smoker performed waaaay beyond my expectations!

Very clean smoke, and absolutely NO CREOSOTE taste after 12 hours

 

Todd

 

No Creosote.png

 

No Creosote! A-Maze-N Smokers

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post #48 of 53
Thread Starter 
Quote:
Originally Posted by NWDave View Post

Just to be sure I got this right.  Did you apply 100* heat throughout the entire smoke or later in the smoke?  Shoot, Colorado in August?  I could just leave the smoker out in the sun and get that plus a lot more in temperatures, no gas necessary.



The ambient temp at 11:00am was around 70° and the high temp for the day was 82°.

The AMNPS raised the temp inside the smoker to 108°, or a 26° increase in temp.

The MES is so well insulated, that it holds temps very well

An uninsulated smoker like a GOSM would not hold as much heat

In comparison, the AMNS burning Sawdust will increase the temp about 12°-15°

 

No Heat Used on this smoke!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #49 of 53
Thread Starter 

This is by far my best batch of BBB!

Check out Part 2 for the other 1/2 of this smoke!

 

Thanks for lookin'!!

 

 

Todd

 

Pile O' BBB

DSCF2999.JPG

 

 

Vac Packed and Ready For The Freezer

DSCF3007.JPG

 

 

 

No Creosote! A-Maze-N Smokers

Reply
post #50 of 53

Todd that BBB looks fantastic....if you ship some as quick as you ship your A-MAZE-N orders... i should get it before the BBB is thawed...That is great color...all we need is taste-o-vision here...drool.gif

post #51 of 53

It does look good...

post #52 of 53

Wow, nice job Todd!

 

I've gotta try hanging the meat next time. 

post #53 of 53

yahoo.gifThe Bacon hooks finally showed up. 

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