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First bacon belly , wet brined POPS - Page 2

post #21 of 32
Looking forward to seeing the finished bacon slabs..
post #22 of 32
Thread Starter 
Are my temps going to be to high ?
Smoke was going above 200 , going to see if it will hold 180, is that to hot ?
post #23 of 32
Thread Starter 
Well.. 180 was even higher, only 66 degrees outside and unit in the shade. Thought it should hold temps better. Maybe a Treager expert can confirm ?
post #24 of 32
Thread Starter 
Well shut the unit off, currently cold smoking with amnps
post #25 of 32
I'm afraid I don't know a thing about pellet smokers. Maybe just the heat from the ampns will give you some heat.
post #26 of 32
Thread Starter 

Well turned out okay I think, cold smoked for a few hours then up to 150

I assumed smoke would hold less than 180, but it does climb over 225. I guess this is a good thing for doing stuff like ribs or brisket
post #27 of 32
Looks like bacon to me!
points.gif
post #28 of 32
Thread Starter 
It turned out great. 2 rows of smoke from the amps and pops brine w/ .5 ounce of maple exctract.
Taste is a good combo of smokey and sweet. Not salty at all which is good.
Will definetely do it again
post #29 of 32
Quote:
Originally Posted by buckinducks View Post

It turned out great. 2 rows of smoke from the amps and pops brine w/ .5 ounce of maple exctract.
Taste is a good combo of smokey and sweet. Not salty at all which is good.
Will definetely do it again

 

Mmmmmm.... maple!

post #30 of 32

You'll be able to smoke at a cooler temp with your Traeger if you adjust the 'P' setting to '4'.

post #31 of 32
Thread Starter 
Quote:
Originally Posted by Doug in Alaska View Post

You'll be able to smoke at a cooler temp with your Traeger if you adjust the 'P' setting to '4'.
I looked this up but there is no button on the control panel
post #32 of 32

It's a small hole just to the right of the digital temperature reading display.  You'll need a something small such as a paperclip to make the adjustment.  Be sure to set your 'P' setting back to '2' (the original setting) when you are finished with your bacon.

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