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Does anyone else have trouble maintaining temps on their Treager? My Lil Tex creeps up on me. Yes, I keep the fire pot clean and ashes vacuumed. When I smoked my bacon last weekend, I kept the controller set to "smoke" which is supposed to maintain at 160 degrees. It did that for the first hour...

I have just taken my bacon out of the cure and rinsed it. I cured it with the skin on, but want to remove it before setting to form pellicle and smoking. Any problem with this process?

Is it ok to freeze finished bacon after you've started with frozen belly? I've always heard it wasn't good to refreeze meat.

What to do with the trimmings? I have around a pound of trimmings after removing loose parts and squaring up my slabs. I really hate to waste food, so any suggestions?

Well, after a month and a half of research and driving my wife absolutely crazy, I pulled the trigger and picked up 15 lbs. of belly from a local carcineria (Mexican meat market). The price was right at $1.69 per lb., but it was frozen. I live in a heavy agricultural area, so finding a supplier...

Hi, all. I'm Dan from Modesto, CA, and I stumbled across this forum while researching methods for making bacon. I bought a Treager Lil Tex to smoke some tri-tip and ribs for the Super Bowl, which has since morphed into hobby (read: obsession). Hopefully, I'll be able to add to the wealth of info...