Cold smoke problems.

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Fire Starter
Original poster
★ Lifetime Premier ★
Nov 15, 2016
Chesnee South Carolina
Hey guys Dūgan here. I'm from Chesnee SC, 46 yrs OLD maint manager and I love cooking outdoors, lowcountry, bbq, chicken boggs etc etc. If I can cook it outside then I'm all in. I have a large rotesserie cooker I built from propane tanks and I just built a smoke house, wanting to try my hand at bacon and hams. I have some great cures for the bacon and hams. Have a Black Forest cure from a friends OPA in Germany. I tried the bacon thing this weekend. And it turned out terrible. Everything looked great, but the smoke was extremely STRONG almost like tasting a piece of half burnt firewood. I used maple and apple wood. I hope I've came to the right place to learn what I did wrong. Any ideas will be greatly appreciated.
Hi Dugan

Were you hot or cold smoking it? How long did you smoke it for and with what wood? Did you keep a good smoke flow over the bacon as it was curing - restricted flow can lead to tar to build up on the bacon which can be quite unpleasant.

Let us know a few more details 
Wade, I was cold smoking. And I think the flow is the prob. It settled inside and didn't move as move as it needed. I used maple and apple. It smoked about 18hrs total time I'm the smoke. But it hung there for 36hrs. It didn't have tar on it, but the floor was really black afterwards. I was thinking that maybe I need to bump up the heat a little and push it more rather than let the smoke just kinda float out. ?? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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