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Smoking bacon on a Horizon stick burner

post #1 of 4
Thread Starter 
Am I wasting my time? I have bacon that will be cured and ready to smoke by Friday and am wondering if this will be a real challenge trying to smoke bacon (belly sections) on my stick burner that I often have problems maintaining a consistent temp that is under 225*.
Thoughts here? I have read about this Amaze n smoke tube thingy that looks interesting, but trying to make due with what I have.
Who smokes bacon on a stick burner and has no issues? what temp, etc? I am definitely not ruling out that my lack of experience (with smoking bacon - this will be my first) is the real problem here. Thanks!
post #2 of 4
Bacon is usually cold smoked, 70 deg F, or warm smoked to 135 ish degrees F...

Personally, I smoke mine at 70 ish for hours then slice and cook later...

The AMNPS/AMNTS can be used in a cardboard box, or your smoker... Warm the bacon to smoking temp without smoke first... form the pellicle... then apply smoke...
One basic rule is don't put cold meat in a smoker and smoke it... condensate forms and water and smoke don't go too well together..
post #3 of 4

You may want to try a bare minimum amount of coal and wood, Do it during the week to see what works the best. Good Luck

post #4 of 4
There you go..... icon14.gif .... try 6-12 briquettes to get a low temp..
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