First bacon smoke

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Molson, evening.... Try smoking meat without a water pan... The meat takes the smoke better.... Dry the outside of the meat and form a pellicle before adding smoke... Dave
 
Dave, i used a dry rub cure with maple syrup for 7 days soaked for an hour in water and patted dry with paper towel, then placed in fridge for 24 hours un covered. Also i posted a question about the water pan and didn't get a response so i looked it up some use them some dont no real straight answer either way. My heater is electric and i didn't want to chance a fire from drippings so i used the water pan.
 
Dave, i used a dry rub cure with maple syrup for 7 days soaked for an hour in water and patted dry with paper towel, then placed in fridge for 24 hours un covered. Also i posted a question about the water pan and didn't get a response so i looked it up some use them some dont no real straight answer either way. My heater is electric and i didn't want to chance a fire from drippings so i used the water pan.
Bacon looks Good, Molson!!!
drool.gif


I agree with Dave---No water in the pan.

If you're worried about drips catching fire, put the pan there, but no water in it.

Bear
 
Bacon looks good. As said above don't use water in the pan. It shouldn't be dripping. You don't want to render your bacon or cook it. Your only after smoke. What Temp are you running your smoker? I always cold smoke mine however some do a warm smoke of around 135°-140°.

Happy smoken.

David
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky