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BBB Hot or Cold Smoke Opinions?

post #1 of 6
Thread Starter 
I cured my 1st BBB for 8 days and today, I'm gonna smoke this batch in my MES @ 150* until the internal temps up to 120* or so and do a test fry. Hopefully I can get about 6 hours of smoking.

Smoked my SB under 125* in my MES for 6 1/2 hours and it turned out awesome.

I get why you run CB up to 160*, so you can eat without cooking it first, but is there an advantage/disadvantage to cold or hot smoking BBB?

We're gonna fry it up anyway, so I'm more concerned about the flavor, than the internal temps.

I've read numerous posts on smoking BBB and it seems most guys are "Hot" Smoking" BBB, but I may be wrong.


THANKS!


Todd

No Creosote! A-Maze-N Smokers

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post #2 of 6

cold smoking

cold smoke is under 90 degrees,, mostly use for cheese for example where you don't want to melt the cheese or hotdogs or meat you want smoke favor to go into the meat,, that's cold smoking ,, the less heat you make the better it is,,,or the farther your heat source is from the thing you are smoking the better ,, hope this helps you out,,,
post #3 of 6
I think and I may be wrong that many people hot smoke BBB because they are not set up to cold smoke it. Many don't know how or don't want to mess with trying to cold smoke in their smoker that was really designed to hot smoke even tho it can be done in most cases. CB is kinda different because many of us use it cold for sandwiches so it needs to be fully cooked for that.
post #4 of 6
The first batch of BBB I made I hot smoked it because I needed to smoke them while I was making ribs. I smoked them at 225 until they hit 140 and they were awesome. My wife is already begging me to make more. That being said I do want to try the next batch cold smoking so I can see which way I like better. But just from my experience it still comes out great if you decide to hot smoke it so don't worry about it coming out bad.
post #5 of 6
Thread Starter 
Ended up smoking at 100* for about 6 hours, cranked it up to 150* for another 2 or so, and the internal temp got up to 120*.

Fried some up, and it's awesome!!! Tastes somewhere between Ham and Bacon.

It's resting in the fridge until tomorrow morning, and I'll slice it up with some QView Pics.

Thanks for the help guys!


Todd

No Creosote! A-Maze-N Smokers

Reply
post #6 of 6
Now I have always cold smoked the BBB that I have made out of butt. But i did some with jerry and some other friends and they also cold smoked it fore the flavor and then you always fry bacon up. But I have done my CB in a hot smoke to make sammie with it.
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