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Newbie, First Bacon Attempt - Page 2

post #21 of 25
Quote:
Originally Posted by Stoverr2 View Post

 

 

Thanks for the encouragement.  I'm glad to hear that the smoke looks right.  It'll be touch and go as to whether I can do a long over the summer with average temperatures here being 80 during the day.  I will however be able to manage a fair amount of short smokes in the evenings and overnight.  Will try out using my regular smoker with the AMNPS in the firebox for that. 

Stoverr,  The bacon looks great.  I'm looking at three smoking opportunities here not counting the regular use of your stick burner.  One, AMNPS in with your product, two,the AMNPS in your fire box and three, collecting the smoke from your stick burner. 

 

I have found that the further the smoke travels the smoother the resulting smoke is, as the further it travels the more residue is left behind.  Not that one is better than the other, it depends on your taste and the desired results.  By placing the AMNPS in with your product, you will get a stronger smoke flavor which for many including myself at times, is very desirable.  Don't worry about the color of the smoke, but do monitor it and learn how to use different colors and densities to your advantage.   

 

The following links will show you the many different combinations I use depending on the product and desired results.

 

My Cold Smoking Options w/Q - View

 

Understanding Smoke Management - updated 5/18/13

 

Tom

post #22 of 25
Thread Starter 
Bear, I didn't think you were picking on the color, I'm sure you kind gentlemen would let me know if you saw something you thought was out of the ordinary in a negative way. I agree the color is awesome, reminds me of prosciutto. Here is a pic showing slices from either end of one of the slabs.

Tom, thanks for the links, I'llddefinitely look through them. In the past I've always been hell bent on getting as much smoke into meat as possible using my stick burner. The result was better than anything available in town commercially, but that's more of a factor of the time I put into it as compared to most restaurants. I've been refining my approach over the last year or so, and thanks to many fine posts here, I'll be refining it even further. As I alluded to in my roll call intro, I favor a simplistic approach if at all possible.

I hadn't considered using the AMNPS in the stick burner and piping it into the box. Makes sense though, not only will it lose a lot more of the nasty parts of the smoke, it may also help cool things even further for some warm weather items.

post #23 of 25

OMG!!!!

 

That's just flat out over the top!!!

 

Thanks for the views!!!

 

 

Bear

post #24 of 25

That is VERY nice looking bacon.  This is what my first go looks like.   Has about the same color.

 

900x900px-LL-44a218c9_2013-05-12_14-46-27_133.jpeg

post #25 of 25
Quote:
Originally Posted by Stoverr2 View Post

Tom, thanks for the links, I'll definitely look through them. In the past I've always been hell bent on getting as much smoke into meat as possible using my stick burner.

I hadn't considered using the AMNPS in the stick burner and piping it into the box. Makes sense though, not only will it lose a lot more of the nasty parts of the smoke, it may also help cool things even further for some warm weather items.

 

It will definitely give you a much cooler and smoother smoke, thus the importance of shading your setup.  By shading your rig you should be able to smoke below ambient temperatures.  As the set up is in your pictures, the only problem I foresee would be creating a draft so everything would work properly.  That could be remedied by extending the stack on the box with your product or readjusting your fan to create a draw. 

 

If you desire more smoke as stated above, consider a Smoke Daddy attachment to your firebox or the product box.  It will give you the same smooth smoke, but more.

 

If you loose sleep, don't blame me.

 

Tom  

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