- Aug 20, 2014
- 2
- 10
I'm Bill, new to the site. I have an off set Brinkman Smoker. I am usually making (curing, seasoning, and smoking) my own bacon. Usually about 30lb a week. My smoker is only big enough for one belly at a time, and at 3 hours of smoking a piece, ( I do 3 bellies on smoking days) my Thursdays are spent in the back yard for 9 hours. I am in the market for an old commercial freezer, (stainless inside ) to convert into a smoker, so I can do all 3 or more at the same time. I use Kingsford charcoal & sometimes lump charcoal, along with apple and cherry wood. I'm in Iowa, hog capital of the world, so makin' bacon is a natural...LOL ....