Bacon 2nd attempt with new rig better than first

[Markl]

First attempt was using a smoke tube in my Pit Boss pellet smoker. Wasn't bad, but a little strong/harsh until I bagged it for a few days to mellow.
This time I used my new cold smoke rig, picking up a used MES 30 digital and added the mailbox mod.

Used the A-maze-n smoke tube with Hickory pellets. Ambient temp was 33 degrees and during the smoke session Internal temp of the MES hovered 50-55 degrees. Smoked for 4.5 hrs
Belly going in:

Bacon coming out:

Cooked a few slices (forgot to grab pics), much cleaner smoke flavor and pepper with a hint of maple syrup came thru just right where the wife and kids like it. Very happy with how this came out, especially with the new cold smoke rig.

Kudos to everyone that helps us newbies get up to speed

 

[tbern]

Looks awesome!! Nice job!

 

[SmokinEdge]

Nice work. Points for sure.

 

[Steve H]

Great looking bacon. Great color. Kudos on your build. Nice and neat!

 

[fxsales1959]

First attempt was using a smoke tube in my Pit Boss pellet smoker. Wasn't bad, but a little strong/harsh until I bagged it for a few days to mellow.
This time I used my new cold smoke rig, picking up a used MES 30 digital and added the mailbox mod.
View attachment 649168
Used the A-maze-n smoke tube with Hickory pellets. Ambient temp was 33 degrees and during the smoke session Internal temp of the MES hovered 50-55 degrees. Smoked for 4.5 hrs
Belly going in:View attachment 649169
Bacon coming out:
View attachment 649170

Cooked a few slices (forgot to grab pics), much cleaner smoke flavor and pepper with a hint of maple syrup came thru just right where the wife and kids like it. Very happy with how this came out, especially with the new cold smoke rig.

Kudos to everyone that helps us newbies get up to speed

sweeeet!. Love a hint or maple slurple too

 

[SmokinAl]

Your bacon looks fantastic!
And your setup looks very nice!
Al

 

[JLeonard]

mmmmm.....BACON!
Jim

 

[sawhorseray]

Bacon looks great and so does the new rig, nice work! RAY

 

[indaswamp]

Great looking bacon! 50-55*F is the perfect cold smoke temp IMO. Nicely done!

 

[Sven Svensson]

Very nice work on an interesting rig. Letting it mellow always helps. Enjoy the bacon.

 

[DougE]

Nice job!

 

[DRKsmoking]

Looks like great bacon, and the rig is smooth looking also.

David

 

[Bigtank]

That looks great.

 

[Poppo]

First attempt was using a smoke tube in my Pit Boss pellet smoker. Wasn't bad, but a little strong/harsh until I bagged it for a few days to mellow.
This time I used my new cold smoke rig, picking up a used MES 30 digital and added the mailbox mod.
View attachment 649168
Used the A-maze-n smoke tube with Hickory pellets. Ambient temp was 33 degrees and during the smoke session Internal temp of the MES hovered 50-55 degrees. Smoked for 4.5 hrs
Belly going in:View attachment 649169
Bacon coming out:
View attachment 649170

Cooked a few slices (forgot to grab pics), much cleaner smoke flavor and pepper with a hint of maple syrup came thru just right where the wife and kids like it. Very happy with how this came out, especially with the new cold smoke rig.

Kudos to everyone that helps us newbies get up to speed

Nice job on the smoker. Bacon looks great, the most important thing is the wife and kids liked it too...

 

[Markl]

Nice job on the smoker. Bacon looks great, the most important thing is the wife and kids liked it too...

Thanks, everyone likes it, including some friends and family

 

[6GRILLZNTN]

Great looking bacon! Does anyone ever notice that when you make bacon, people you haven't seen in a long time somehow know you've got bacon on the smoker?

Dave

 

[hoity toit]

First attempt was using a smoke tube in my Pit Boss pellet smoker. Wasn't bad, but a little strong/harsh until I bagged it for a few days to mellow.
This time I used my new cold smoke rig, picking up a used MES 30 digital and added the mailbox mod.
View attachment 649168
Used the A-maze-n smoke tube with Hickory pellets. Ambient temp was 33 degrees and during the smoke session Internal temp of the MES hovered 50-55 degrees. Smoked for 4.5 hrs
Belly going in:View attachment 649169
Bacon coming out:
View attachment 649170

Cooked a few slices (forgot to grab pics), much cleaner smoke flavor and pepper with a hint of maple syrup came thru just right where the wife and kids like it. Very happy with how this came out, especially with the new cold smoke rig.

Kudos to everyone that helps us newbies get up to speed

I like it ! Good setup