I have a home built cold smoker/hot smoker, when I cold smoke my bacon I am getting a black sooty appearance. The temp in smoker never goes over 90 nor goes under 80. I use apple wood to smoke my bacon. I have used purchased wood and wood from my own trees! Why am I getting a sooty residue? Last time I had to rinse off all the bacon. If not had a bitter smokey taste... What happened and why. I have 60 pounds in brine to smoke in 2 weeks.
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5/3/14 at 9:29pm