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Cold smoking in a Masterbuilt XL?

post #1 of 8
Thread Starter 

I would like to try some bacon but only have a propane Masterbuilt XL. I do have an AMZN I can use but would like to cold smoke the bacon. Can I use my smoker body with an electric burner or is this smoker body too big? Would I need to insulate the unit to try to maintain a lower temp? What is the best temp to cold smoke belly bacon?  Any help would be great. Thanks.

 

Barry 

post #2 of 8

Why are you trying to smoke bacon with heat?

Why not "Cold Smoke" your Bacon?

IMHO - Belly Bacon is best "Cold Smoked" under 100°

 

Your Masterbuilt XL is a perfect box for cold smoking!!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #3 of 8

You don't need the heat.

 

Run the amazen and it will be warm enough.

 

I turn mine on at 100 to dry the bellie out and usually turn it off after a few hours.

 

Course its in the high 90s here anyway.

 

 

Craig

post #4 of 8
Thread Starter 

Thanks for the reply Todd. I guess my question was confusing. I want to cold smoke the bacon using my XL without the propane heat. Would I need to provide another heat source, like a hot plate, to keep the heat regulated since this is a large non-insulated body. Would the AMZN dust smoker provide enough heat? Thanks.

 

Barry

post #5 of 8

Barry...........why don't you just make a "dry run", without meat. Then crank up your XL with the AMS and watch the temp. Then if need be, add your extra heating element.

post #6 of 8
Quote:
Originally Posted by barrycuda View Post

Thanks for the reply Todd. I guess my question was confusing. I want to cold smoke the bacon using my XL without the propane heat. Would I need to provide another heat source, like a hot plate, to keep the heat regulated since this is a large non-insulated body. Would the AMZN dust smoker provide enough heat? Thanks.

 

Barry



I think you're missing the point......

You Do Not need heat to "Cold Smoke" bacon.  If your temp is between 60° and 100°, you'll be waaay OK.  Even if the temp gets above 100°, it doesn't really matter, and won;t hurt the bacon whatsoever.

 

Light both ends and let er rip!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #7 of 8
Quote:
Originally Posted by TJohnson View Post





I think you're missing the point......

You Do Not need heat to "Cold Smoke" bacon.  If your temp is between 60° and 100°, you'll be waaay OK.  Even if the temp gets above 100°, it doesn't really matter, and won;t hurt the bacon whatsoever.

 

Light both ends and let er rip!

 

 

Todd

 

 

Wouldn't 60-100 degs be considered cold smoking?



 

post #8 of 8

Yes 60-100 degrees is cold smoking.

 

 

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