- Mar 22, 2017
- 58
- 14
Morning all, so I just got my amazen smoker and I have a XL BGE, have about 20 lbs of bacon ready to come out of a 14 day wet cure. I've done hot smoking before but want to cold smoke this time. I'm in northern NJ and the daytime temps here are about 80-90* and nighttime around 70s. Few questions as I never done this before:
1) Is it too hot to "cold" smoke bacon? What would be your all recommendations for this? I read this: https://www.meatsandsausages.com/meat-smoking/cold-smoking seems like i'm right on the cusp during the day, and overnight when temps are in 70s maybe my best bet...
2) Planning on doing a 12 hr smoke w/ Apple pellets, when I tried smoking some nuts few weeks ago, I noticed my Amazen went out about 1.5hrs into the smoke. Any recommendations? I had both vents wide open. Just worried if I do an overnight, and it goes out...
Can't wait to give it a go.. any and all tips are appreciated esp from folks with in similar climates.
1) Is it too hot to "cold" smoke bacon? What would be your all recommendations for this? I read this: https://www.meatsandsausages.com/meat-smoking/cold-smoking seems like i'm right on the cusp during the day, and overnight when temps are in 70s maybe my best bet...
2) Planning on doing a 12 hr smoke w/ Apple pellets, when I tried smoking some nuts few weeks ago, I noticed my Amazen went out about 1.5hrs into the smoke. Any recommendations? I had both vents wide open. Just worried if I do an overnight, and it goes out...
Can't wait to give it a go.. any and all tips are appreciated esp from folks with in similar climates.
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