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  1. L

    Bacon cold smoked vs hot

    Not sure if this goes here or in hot smoked bacon. Please move it if appropriate. Thanks! This is the first time I’ve done a hot smoke on bacon. One batch to 150, the other to 155. Hickory on both. I’ve sliced and fried a little of it as a test. Taste is good— not a lack of flavor, just a...
  2. FZR650

    My eletric smoker

    I built this beast in the fall. I have used it twice (smoke salmon with scallop were perfect - the brisket was a fail do to heat problems) 36” tall x 24” wide x 18” deep. {I’m looking into kiln wire element connected to a PID unit for heat. Commercial smoker use kiln elements} The smoke is from...