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The freezing for a few hours did the trick. Great project... thanks everyone!!!

OK .... The bacon has been mellowing in the frig for 4 days and it's time to pack!. Awesome color and flavor. The 3/4 cup of salt per gallon was about perfect for our taste. It has a nice sweet, smokey, salty flavor. Smoke time was 10 hours the first day and 8 the second. Really good for a...

Got some good smoke going on day 2. Also a picture of the light bulb heater.. temps are holding at about 60 inside the smoker today. Waiting for some good color change...

Good luck Dave! The first day of smoking is done. I estimate about 9 hours. Had some troubles keeping the a-maze-ing smoker going, but found the sweet spot for air flow to keep it lit. I heated the smoker up to about 90 degrees with the LP and then shut it off. I put in 2 light bulbs and the...

I pulled the bellies from the brine last night and let them sit for the night in the fridge on a rack. They are now on the counter with a fan on them for a couple hours to get to room temp and to make sure the pellicle forms. I guess I will know it when I see it.... Then into the smoker!

Good advice - thank you all... the count down is on.. Will repost in a couple weeks.

Hey Nick, I used 3/4 cup of sea salt and 1 tbs of cure #1 for each gallon of brine. Hope you have good luck !  

Hello all- After much reading in the forums, I bought a pork belly today and am going to jump in and try some cold smoked bacon. I am using Pop's brine recipe, 3/4 cups of salt for each gallon and 1/2 cup of maple syrup + all other ingredients. I am not sure how much if any I will taste the...

After looking at forum pictures I built my LP unit. I tried to do most of it from scraps and parts that I had in my garage already.  3 of the 4 sides are made with 3/4" untreated hardwood that I pulled from some pallets. The front is made from 3/4" plywood.  The smoker seems to work pretty good...

Hello, Paul from Marshfield WI. Not to much experience smoking. Have a Big Chief and wanted to do a little more so I built a wooden LP smoker. I hope to try it out over the New Years with Bear's unstuffed beef stick recipe. Nice web site and have learned a lot already!