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Question on smoking bacon in MES -- smoking now

post #1 of 9
Thread Starter 
Greetings all!

I have my first six lb batch of bacon in an MES I borrowed from a friend. A couple of questions for you MES users.

What temp do you smoke your bacon at? I'm starting at 120, going to move to 140 or 150. Does that sound right?

I was told to just use a small handful of chips (using hickory). How long does it take to get smoke (temp at 120).

I'm realizing I'm not sure what to expect with the MES. But I'm hoping it turns out good.

Thanks!
post #2 of 9
John I try to keep the smoker temps as low as I can (just enough to produce smoke) if you raise them to much you will start rendering the fat out of the bacon. I could really care less what the internal temp of the belly is as long as I keep the temp low enough so as not to render the fat out of it. You will be cooking it before eating.
post #3 of 9
Thread Starter 
Thanks Pineywoods. That's what I thought. Pre-warmed the unit. Set it at 120. After about 35 minutes no smoke yet? I just bumped it up to 135 hoping that helps.
post #4 of 9
Thats kinda why I suggested a briquette or two of charcoal in the chip pan to keep it smoking without having to crank the smoker temp up. Get the briquettes to glowing then drop them in
post #5 of 9
Thread Starter 
Now I get it!! Sometimes I just need to do & see something for it to make sense. Thanks again Pineywoods -- appreciate the input.
post #6 of 9
John,
I don't pre-heat my MES when making Bacon. That run from 0˚ to whatever you set it for gets it smoking real good, because the element stays on that whole time. That however was in my past. From now on, I'll be using my A-MAZE-N-SMOKER. Then I can get plenty of smoke, and keep it an any temperature I want.

Smoke without heat! Who-da-thunk???


Bearcarver
post #7 of 9
Thread Starter 
I hear ya Bearcarver! I ordered one the other day. Looking forward to getting it. I'll be using it on my next batch of bacon!
post #8 of 9

I've been smoking all sorts of things in my MES for almost 2 years now. You WILL be waiting a VERY long time for smoke at any temps below 180 or so. It just doesn't get hot enough to start smoldering.

 

I once even sat there with a blowtorch shooting the flame into the chip box through the loader hole when i preheated it hot to get it smoking and the smoldering stopped after i lowered the temp to stay at a warm smoke. That was wicked fun  . After that was when i built a hot plate contraption to pipe smoke from my chips/chunks into the MES. Using it i have been able to consistently true cold smoke sausages, salmon, and bacon. It ain't pretty but it gets the job done! Others have put cardboard or other food safe boxes over the smoke hole and just used the MES as a smoke generator, but that can still get pretty hot since all the heat is coming up with the smoke.

post #9 of 9

suggested a briquette or two of charcoal in the chip pan to keep it smoking without having to crank the smoker temp up

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