Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Round Two: Pepper Bacon
The second batch was one piece plain, and two pieces coated with cracked black pepper mixed with a little onion powder and garlic powder.
I used apple pellets in the AMPS and found that I could sneak the AMPS in on the bottom tray of the MES, so that it sits right...
THE RESULTS ARE IN!
I pulled the bacon out of the smoker last night after about 12.5 hrs. Of that, there was probably 1- 1.5 hr where the AMPS was not putting out smoke, but otherwise it appeared to generate plenty of smoke, and in fact at the end there was about 2/3 of the last row of...
Still smoking away here, I had a short period where the AMPS went out for some reason, so I had to re-light and get it going again. That in turn caused temps to spike a bit - but eventually it settled down to about 115 in the chamber, with the MES set at 110.
I'm starting to wonder whether...
About 3 hrs into the smoke, about 9 to go. I spent some time chasing temps around in the first few hours but things have settled down in the ~120F range . . .
That AMPS is really a slick deal - just smoking away nice and steady with zero attention needed.
Last night these 3 came out of the brine, were patted dry, and then into the fridge. This morning I gave them a few hours with the fan - an old GE that I have had since the mid-60s when I was a kid (and it may have been around the house a few years before that). Built back when US companies...
A brief introduction here, I'm new to the forum (though a long time lurker/researcher). We live in N. Kitsap County, WA right on Puget Sound. I'm a former Boeing engineer and - for the last 25 years - lawyer in private practice. Besides flying and motorcycling, I also like to grill and...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.