hey y'all,
so i'm going to attempt my first bacon soon and i'm trying to piece together all of the components.
i have a Weber Smokey Mountain 22.5". currently i smoke jerky on it (but only for a few hours) using a few pieces of lit coal and wood chips in a tin can. usually my temps will range between 100-150, which has been fine for the jerky.
so i'm assuming i'll have to "hot smoke" my bacon, because i cannot smoke currently at temps below 90. Am i using that term "hot smoke" correctly? I do not want the bacon to be cooked when it's done, is this what hot smoking means? i still want to store it and pan fry it when i thaw some out.
if i do not want it "cooked" do i HAVE to cold smoke? I know SmokinAl has done bacon on his WSM but unfortunately he hasn't been on in a long time. Is the only other option i have to buy the AMAZE-N?
i live in south florida so temps of 80-90 are very common and easy to maintain, it's really about the smoke.
so i'm going to attempt my first bacon soon and i'm trying to piece together all of the components.
i have a Weber Smokey Mountain 22.5". currently i smoke jerky on it (but only for a few hours) using a few pieces of lit coal and wood chips in a tin can. usually my temps will range between 100-150, which has been fine for the jerky.
so i'm assuming i'll have to "hot smoke" my bacon, because i cannot smoke currently at temps below 90. Am i using that term "hot smoke" correctly? I do not want the bacon to be cooked when it's done, is this what hot smoking means? i still want to store it and pan fry it when i thaw some out.
if i do not want it "cooked" do i HAVE to cold smoke? I know SmokinAl has done bacon on his WSM but unfortunately he hasn't been on in a long time. Is the only other option i have to buy the AMAZE-N?
i live in south florida so temps of 80-90 are very common and easy to maintain, it's really about the smoke.
