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Want to build an outdoor smoke house and want some input to the distance the firebox should be from the smoke house. I don't want it any hotter than 80- 100 degrees.
Most of the time I just use an Amazen Smoker in my smoke house to do belly bacon and cheese. That's the easiest way I have found to keep temps low and it's real easy too
Different people smoke it for different periods of time. Personally I go by color and it usually ends up being around 11-12 hours. Some go longer some shorter.
Some people will smoke the belly multiple times on multiple days.