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  1. Watson

    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...
  2. Watson

    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...
    • Watson
    • Thread
    • Replies: 4
    • Forum: Pork
  3. Watson

    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
  4. Watson

    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.
  5. Watson

    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:
  6. Watson

    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)...
  7. Watson

    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?
  8. Watson

    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...
  9. Watson

    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...
  10. Watson

    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.
  11. Watson

    Bacon on a stick - experiment

    Stay tuned :)
  12. Watson

    Bacon on a stick - experiment

    I need to practice my search function skills I guess. :)
  13. Watson

    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...
  14. Watson

    Bacon on a stick - experiment

    I have never wet brined my bacon so I kinda ran with this.
  15. Watson

    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.
  16. Watson

    Bacon on a stick - experiment

    So, last year at one of our layovers for a car show we hit a breakfast place that had something called 'baon on a stick'. it was brilliant really, a spare rib done bacon style. In the end I was disappointed in that they did not smoke them, just cured the rack with no spices and grilled it up...
  17. Watson

    Pork Belly Prices ?

    No pork, including bellies, at Costco in Green Bay, WI yesterday. The SD Swift plant closure is hitting home here.
  18. Watson

    PID Controller option - SMD-200A

    You can really see the work the PID controller is doing because of the wind. The green graph is the power application to try and hold the 90 degrees.
  19. Watson

    PID Controller option - SMD-200A

    I am using it for the first time today. Working from home is great! I am cold smoking some bacon. While the smoker is protected, the winds today are 310 @18 gusting to 26 knots. Holding temp will be a challenge. This PID controller is holding the smoker box at 90 degrees +/- 1 degree. I am...
  20. Watson

    MES TROUBLE

    Sounds like a short in the heating element once it reaches temp. If the controller itself is working, and it seems it is, then that's all that's left. Others will know more than me, but if that was my unit, I would start looking at the heating element.
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