I have an MES 40 that I haven't really enjoyed because the temps seem impossible to stabilize. That being said about 4 yrs ago I purchased a WSM 18.5 and I feel like I could smoke anything. I use the "minion" method with a can in the middle, heat the coals, dump them in the center and pull the can which then smokes from the inside to the outside. I've been able to dial this smoker in to temps around 220 - 240 degrees and maintained that overnight and smoked some of the best pork butts and brisket I've ever had. I'm wanting to do bacon now. I'm going to follow Bear's instructions and do that. I've bought a Maple Bacon Cure for 15lbs of bacon which has ALL the ingredients one needs to successfully begin this process.
So long story long, has anyone or does anyone use their WSM 18.5 to smoke bacon and been successful? Or even something similar?
Thank you in advance.....
So long story long, has anyone or does anyone use their WSM 18.5 to smoke bacon and been successful? Or even something similar?
Thank you in advance.....