Recent content by Watson
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Cold Smoking Bacon Fail
I have followed Bears recipe for a few years now. The best trick I have added is I wrap the smoked bellies in plastic wrap and leave them on the fridge for a week before I slice and freeze. That week-long rest completely changes the smoke profile in the final product. YMMV of course, but my... -
Pulled Pork / Brisket same smoke
Sister visiting from NY. Asked what they wanted during the visit. Answer: Pulled Pork! Brisket! Hummm. OK, lets see what we can do. I have some recipes and always reference @Bearcarver to see what his history shows. In the end I stole his 265f technique, made some tweaks and was pretty... -
Auber AW 1510H Wifi
I have had the Auber PID with the app for several years now. It is priceless. This thing: https://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=702- Watson
- Post #4
- Forum: Electric Smokers
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Another batch-o-bacon. Thanks SMF & Bear
I just wrap in plastic wrap and tuck in an old dorm fridge I use for smoked stuff. I leave the slabs unwrapped for a week after curing to let them dry out. -
Another batch-o-bacon. Thanks SMF & Bear
Kinda of embarrassed.....that's a web camera so I can check on the smoke.....but here's the rig: -
Another batch-o-bacon. Thanks SMF & Bear
Just did another batch of cold smoked bacon. I have used @Bearcarver recipes a lot and tweaked this a bit to meet my wants. Bear's efforts are much appreciated. My set-up is a little odd.....MES heavily modified I have an off heat smoker box (a kind of mailbox mod, but with a small grill)... -
Making dust from pellets...
Surprisingly understanding. But she is invested in the bacon I make and will tolerate quite a bit as I make it. I'll do it while she is gone next time though. :) How high do you guys fill the tray with the dust? To the top? Halfway?- Watson
- Post #115
- Forum: AMNPS Tester forum
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Making dust from pellets...
This was exactly the answer. Very light blue smoke and not going out. Really like what I am seeing here. Hard to start though as my blow torch wanted to send the dust everywhere. Might put some full size pellets in the front to get things started next time. A+. The forum strikes again...- Watson
- Post #110
- Forum: AMNPS Tester forum
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Making dust from pellets...
OK. Thanks for this. My bacon was getting too much smoke. Last batch was almost 'sooty' and trying to dial this back with the AMNPS. I put in less pellets and the thing keeps going out. So the bellies are back in the fridge. I just added some hot water to the pellets and they exploded like...- Watson
- Post #109
- Forum: AMNPS Tester forum
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Bacon on a stick - experiment
OK. Been busy. I did my usual dry rub for 14 days. Cold smoked for 10 hours and wrapped in plastic wrap for 3 days. Cut into individual ribs and it looks like bacon. Just what I wanted. Cooked them on the grill and turned out great. Do need to rinse longer as these were a bit salty. -
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Bacon on a stick - experiment
I need to practice my search function skills I guess. :) -
Bacon on a stick - experiment
I am open to any input and not being stubborn...just trying to match an image in my head....hahahaha I guess the cold smoke effort was to get as close to the bacon I make as possible. Cure, smoke and cut into individual pieces and freeze. Plan was to follow that path and broil the individual... -
Bacon on a stick - experiment
I have never wet brined my bacon so I kinda ran with this. -
Bacon on a stick - experiment
Is there NOTHING that Bear hasn't smoked yet? hahahahaha I'll try it.....but.... So, what are the thoughts on full cure and cold smoking a rib rack? Can I do it? I really really want to try it.
