I am preparing bacon and have it curing in the fridge (day 2). I have been doing a lot of reading about how to smoke the bacon. I currently have an Oklahoma Joe offset smoker and live in Tennessee. I have read recipes where people cold smoke, smoke at 130 deg F and raise to 180 deg F after 8 hrs until the meat is at 150 deg F, or smoke between 200 deg F and 220 deg F until the meat is at 150 deg F.
I plan on smoking Thursday next week and the temp here will be 50 degs. If I put the meat in the smoker (and apply no heat) and buy/use an A-MAZE-N-SMOKER and smoke it will that work for cold smoking and is it safe to do?
Or should I smoke at one of the elevated temps (I guess for 130 I would only put a few pieces of coal on the smoker?) and apply smoke with an A-MAZE-N-SMOKER?
Since the smoker is offset, how should I orientate the AMNS, belly, (and optional hot coals)?
I would prefer to use pellets in the AMNS, would you suggest the AMNS pellet or tube smoker?
I appreciate all your help! I know my first time making bacon won't be perfect... I just don't want to make anyone sick.