Buckboard bacon - Last smoke of the season

[NewBuilder]

I dry-cured/vacuum-sealed a shoulder for a week. I smoked it in the Traeger for 6 hours at 165, then finished it by bringing it up to 154 in a water bath.

I cut some up and fried it for a sandwich. It was very good.

I put the smoker away for the winter -

I can't wait for spring.

 

[InstinCure]

I dry-cured/vacuum-sealed a shoulder for a week. I smoked it in the Traeger for 6 hours at 165, then finished it by bringing it up to 154 in a water bath.

I cut some up and fried it for a sandwich. It was very good.

I put the smoker away for the winter - View attachment 742715I can't wait for spring.

Looks great to me! Are there issues with cold weather and pellet smokers? Besides somewhere far North or mountainous and that level of snow/cold.

Part of me looks forward to easy low temps, smoking in the snow, but could see it being problematic for anything involving electricity

 

[Compulsive Smoker]

Looks good! I smoke year round here in PA so I never put my smokers away!

 

[NewBuilder]

The smoker works fine in the cold; the cook does not. The smoker just burns more pellets.

 

[Winterrider]

Yep, I use year round. It does use a few more pellets but I just enjoy it

 

[DRKsmoking]

Nice looking Buckboard Bacon.

Unless it is a very cold and stormy day, I try to use the Smokers Shed or the BBQ all the winter long, when I can find the time, And like you I hate the cold, but love Q'ed food.

And if the power ever goes out, we still get to eat.

David