Originally Posted by CanadianBacon8
I recently bought the MES 30 Electric smoker with cold smoker attachment and I have a quick question with regards to smoking at low temperatures.
Im planning to smoke a pork belly to semi-cooked which requires a lower temperature. However, I've read that low temps on electric smokers do no create a lot of smoke because it has a hard time burning the wood chips.
So can I use the heating element from MES 30 while using the cold smoker attachment at the same time to generate the required amount of smoke?
Also, I'm thinking of cooking my pork belly at ~160F until an internal temperature of ~125F. What do you guys think of this? Will it give good results?
Q: So can I use the heating element from MES 30 while using the cold smoker attachment at the same time to generate the required amount of smoke?
A: I believe that is what it was designed for. That's one of the ways it's marketed according to what I just read from it's Amazon listing.
Q: Also, I'm thinking of cooking my pork belly at ~160F until an internal temperature of ~125F. What do you guys think of this? Will it give good results?
A: I think that will give you good results according to what Bearcarver has mentioned in one of his detailed bacon posts "I don't care where it falls between 100˚ and 145˚----It is ALL GREAT ! " I think you will be fine.
I have only 16 pounds of pork belly bacon under my belt but I did a lot of research before my attempt. When the topic comes up I always mention I decided to take mine to 145F internal temp (IT) so it was safe to eat right out of the smoker. I'm so glad I did and I wound up eating way more of the bacon right out of the vacuum sealed bags rather than frying it up hahahaa. I did mine with the smoker at 165F until the bacon hit an IT of 145F. It took 12-12.5 hours or so.
Also a word to the wise, be sure a do a salt test after curing before u smoke it. You just fry up a piece and see if it is to salty. If it is soak it in ice water. It took 6 hours of soaking for me to get great salt balance. If the fry test is acceptable on salt then smoke it up! This step can save you from having a disasterous first bacon attempt.
I hope all this info helps :)