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Thanx for all. 👍👍

Smoking temp please.

Did you first bake the dessert to completion for about the 80/90 minutes and then smoke it and if so for how long? I'm a bit lost about how the dessert was made, baking, smoking or all smoke beginning to completion, times, temps.

No smoke? G-r-r-r. 😜

Here's an idea for the fixin's, add or subtract what may be repulsive for the kiddies or others. Use an aluminum foil pan, sprayed, like 8 or 9 inches square by about 2-3" deep. I've smoked this two ways, after I partially baked it to smoke it at 225 for an hour and I baked it fully at 225 deg...

I've done this 2x, as recently as 2 weeks ago and the results were excellent. 3lbs Raw Pork Belly (skin Removed) 4 ½ teaspoons kosher salt 4 ½ teaspoons ground black pepper 3 tablespoons dark brown sugar ½ cup of maple syrup ¾ cup distilled water and lastly ½ teaspoon of Prague Powder...

Thanks for your suggestions. It'll be a work in process over next few weeks.

I'm in eastern Pennsy. We have a number of excellent butchers/fresh sausage makers. Is it possible to make smoked sausage from their fresh sausage in my home electric smoker. Is there a need to cure it, and if so, what formula is used. Then the smoke. I can either hot smoke it or cold smoke it...

sinful good. 😁

What is "bloom" & does it also apply for hot smoke too?

The mold's on the surface not internal. I'd rinse it with water, then wipe it down with cider vinegar to get rid of and kill the mold. This is a standard practice for cheddars that would mold too much, cheddar needs this process to 'ripen'. Personally I'd keep it.

Thanx for the response guys. I appreciate the feedback and the relief knowing the cob pellets are safe to use.:emoji_thumbsup::emoji_thumbsup:

Bought a bag of Sunseed Brand Natural Corn Cob Bedding with following claims: made from 100% USA-grown corn cob, biodegradable and no artificial dyes or additives. Smoked a trimmed 4# piece of pork belly after a 1 week cure with the following: 4 ½ teaspoons kosher salt, 4 ½ teaspoons ground...