With the temps being colder and bacon running low it is time to to smoke. Half bellies were on sale so I picked up two to cure for 15 days in the fridge. Cured using diggingdogs calculator. Weds was night one to begin smoking. Realized I did not have much dust so needed to make more. So I got a small bucket of hickory Lumber Jack and added some water. Drained and on to the grill so the house does not smell.
Forgot how much it expanded and brought out a second tray to help with drying. After it was dry, I had a 2 gallon zip lock. Plenty to last thru the winter. Here is how I cold smoke on GMG. Tray full of dust, no power. I refilled the tray before bed and let a single fuse go all night.
Forgot how much it expanded and brought out a second tray to help with drying. After it was dry, I had a 2 gallon zip lock. Plenty to last thru the winter. Here is how I cold smoke on GMG. Tray full of dust, no power. I refilled the tray before bed and let a single fuse go all night.