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  1. cmsimonton

    Ice smoker?

    I'm in Texas and am new to cold smoking. Right now, there is no issue with finding days cool enough to cold smoke, but it will be a different story in just a matter of weeks.  I am building a small wooden smoke box that I can hang meat in and will be using a homemade venturi-style cold smoke...
  2. cmsimonton

    Bacon question

    I am making my first attempt at curing bacon. Several resources say that after the curing period, it should be cold smoked at less than 90 degrees for 4 to 8 hours. Other resources say to smoke it until it reaches an internal temp of 150 degrees. These methods seem to be at odds. What am I...
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