I have a 2 bellies of bacon that are dry brining now that are in their 5th day. I have 2 WSM's 18.5'' and a Big Chief smoker. I am expecting to smoke 3 slabs of the bacon at a time in a week to 10 days or so in the Big Chief and then the other 3 slabs the next day. I have experimented with it twice for cold smoking temp without any meat inside. I seem to be able to hold a pretty consistent 75 to 90 degree temp with the lid set on top on 4 pieces of wood at each corner that are about 1-1/2'' high above the body. Outside temps right now are in the low 30s to low 40s. Without the wood holding up the lid the temp gets up to 100 to 120. With smaller pieces of wood the temp gets to 90 to 105. I have smoked a lot of Salmon in the Big Chief and it has always turned out very good . . . Even when fully loaded . . . But not when it's been as cold outside . . Temp inside seamed to be up to 140 to 160 when doing the Salmon in the Fall. Has anyone cold smoked bacon in a big chief? I see that some have used there WSM's. Any recommendations?
