I need some help with Canadian bacon... I've procrastinated with asking my questions...
I have a canadian bacon ready to smoke. I plan to start it ASAP on my MES30.
My questions:
Do I use a water pan?
How much should I leave the vent open if at all?
Recommended temps to smoke?
I've read other threads where they start it out very low and increase after a few hours until an IT of 145* is achieved IF you plan to cook later or 160* IT if you want to slice and eat. I was thinking the latter of the two options.
Thanks for any input in advance,
Brian J
I have a canadian bacon ready to smoke. I plan to start it ASAP on my MES30.
My questions:
Do I use a water pan?
How much should I leave the vent open if at all?
Recommended temps to smoke?
I've read other threads where they start it out very low and increase after a few hours until an IT of 145* is achieved IF you plan to cook later or 160* IT if you want to slice and eat. I was thinking the latter of the two options.
Thanks for any input in advance,
Brian J
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