Belly Bacon on the Smokin-It#3

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dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
Last edited:
More to come when I pull them out if the brine and smoke in 2 days....
 
14 days is up tomorrow, I'll be drying and cold smoking this weekend.
 
Took the heat shield out, temp was still climbing. At 11:45 I checked it, left the bottom latch open and the AMPS was on fire as it rounded the corner closest to the door...temp was 159 in the box!

I smothered the second side that was burning and removed the cold smoking plate. Also swaped the racks again. The temp seems to be climbing after four hours so I may have to call it quits for tonight and return the bellies into the fridge.

It's supposed to rain tonight so I'll probably continue the smoking in the morning. I'm starting to think that the smoking it number three isn't the best option for cold smoking!

Just too well insulated- I may have to construct a plywood box to use the amazing smoking machine for cold smoking in...
 
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