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Yes colour is something that I would like to work on , the smoke flavour is very good but just lacking alittle colour! Tho now the weather has warmed alittle here in the UK I seem to be getting better results so I assume temp is a big factor in getting a better colour
Now that is a great photo of some fine looking bacon , I see a lot of talk on other threads about the warm smoking and perhaps this is where I'm going wrong...? There was a chap who used to smoke my bacon for me and it was really wonderful smoked bacon that he did and one day he dropped my bacon...
Thank you for the reply , I have been told all of what you said above before and I totally understand that it is the right way to smoke products !
I'm just confused by looking at what others are doing and getting better results and better colour in shorter smoke times then what I'm experiencing...!
Hi Danny ,
The air flow is pretty good at the moment with the exhaust flue at 80% closed , when I open the door I expect to see alittle more smoke in the chamber then there is but it might just be me!
A few weeks ago when it was colder outside (5-10 degrees) the dust use to burn quicker at...
Firstly I'm new to this forum , i have been posting regularly on the smoking section of the Sausage making forum but then this site and forum was highly recommended to me , so here i am!
Anyhow little over 2 years ago we brought a Beelonia F5 commercial smoker for our small family run butchery...
Hi folks
This forum has been highly recommended to me by a reputable smoking wood supplier here in the UK , I'm now a member of this fantastic forum & hopefully will post a few threads.
My name is Gav & I run our very own family butchery based in Dorset & I currently have a Beelonia F5 smoker...
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