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  1. sub-80

    Set-up for hot smoking with a-maze-n smoker for Weber Kettle

    I'm a recent proud owner of Todd's AMZN pellet smoker. I've used it to cold smoke cheese last weekend and I'm cold smoking some bacon tomorrow. At this time I only have my weber kettle or weber genesis to use. The kettle is what I used for the cheese...and what I'll use for the bacon. I...
    • sub-80
    • Thread
    • Replies: 3
    • Forum: Pork
  2. sub-80

    How to avoid over smoking bacon? Cold smoke...

    My bellies have been dry-curing for 4-5 days now...so smoking isn't far off. I know the 'how much smoke' question is a subjective one. Some like it really smoky...others want to taste the smoke but not have it overpowering the bacon. I'm probably in the latter group. Perhaps I'm thinking...
  3. sub-80

    Better grill option for cold smoking baconSmoker - Weber Kettle or Weber Genesis s330?

    I don't have a smoker, so I'm doing my bacon on one of my Webers. Many have already informed me the kettle would do the job fine (using AMZN pellet smoker). My new Weber Genesis has the larger cooking area though. The smoker box will be the only source of heat/smoke. Has anyone cold smoked...
  4. sub-80

    Best wood for bacon

    This question just came to me from another thread...and didn't see it in the first couple pages. What is the best wood to use to smoke bacon...or to put the question a better way, what is your preference? I've been planning all along to use Apple...but have Hickory, Maple, Cherry, Oak...
  5. sub-80

    Anyone experiment with cures?

    I began curing 10 pounds of pork belly today. Put cure#1 on the entire belly and then cut it into quarters. I did take pictures but I'm posting from my phone right now so I can't share them just yet 1. Basic cure...kosher salt, brown sugar, and crushed black pepper 2. Kosher salt, brown...
  6. sub-80

    Cure- Vacuum sealing?

    I know some just wrap the bellies after putting the cure on...others leave the bellies in an air-tight container. I vacuum sealed my first bacon cure...is this ok? The reason I ask is some like to drain the liquid that results daily and re-cure daily (or add salt anyway). When I vacuum...
  7. sub-80

    Cold smoking bacon questions

    Cold smoking bacon questions Ill be undertaking my second attempt at home-smoked bacon soon. First attempt was hot smoked in a Stumps (took about 3 hours until internal temp of 145-150 was reached). Good results. This will be my first attempt at cold smoking. I'll be using the AMZN Pellet...
  8. sub-80

    What have you cold smoked on a Weber kettle?

    First time poster...long time reader.... My A-MAZE-N Pellet Smoker will probably be arriving this week. I'll begin curing some belly tomorrow...want to give the old man some cold smoked bacon for Father's Day (I think I'll give him some smoked cheese as well...though he'll have to wait a bit...
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