First shot at Bacon with Q

[dnvrdv]

My wife picked up a MES 30 on Black Friday and I was thinking "What the hell do we need another smoker for?", we have 4 others (3 propane and a stick burner).  Since I'd just bought a new rifle I smartly kept that to myself.  Boy this thing is awesome and easy to use!    I've always wanted to do bacon, but we didn't have an electric smoker. I had remembered Bearcarvers Bacon (Extra Smokey) recipe from years ago and already had a AMNPS, so no excuses.

Started this last week.

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• dnvrdv
• Dec 18, 2016

I only picked up 10 lbs of belly for the fist time out.  After frying up a slice of the cured belly I think we'll be doing more! The boss said "That's tasty as it is".

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• dnvrdv
• Dec 18, 2016

I've had some trouble keeping this thing lit, but I had a successful test run last weekend by nuking the pellets, opening everything up and removing the MES smoke tray. I have 2 of these so I have a backup fired up in the grill just in case (This one in fact).  So far so good.  Got TBS still rolling after 1.5 hours.

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• dnvrdv
• Dec 18, 2016

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• dnvrdv
• Dec 18, 2016

Seasoned and off to the smoker.

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• dnvrdv
• Dec 18, 2016

Threw our cast iron smoke box in the water pan to help hold some heat. Its a bit chilly out.  I'll post some pics when its done.  Thanks to Bearcarver for the recipe all who have posted and responded other users questions.  I've spent the past week reading up prepping for a successful smoke!

 

[SmokinAl]

Looks like a great start!

Just wondering why you cut them up into such small pieces.

Al

 

[dnvrdv]

Cut one in half to see if it was cured and followed suit with the rest.  Figured it couldn't hurt and more surface area for smoke.  Any issues with doing that?  First shot at this, and tips are always welcome. 

 

[Bearcarver]

 
Cut one in half to see if it was cured and followed suit with the rest.  Figured it couldn't hurt and more surface area for smoke.  Any issues with doing that?  First shot at this, and tips are always welcome. 

Looks Great so far!!

Only thing that hurts is if you want a lot of nice neat interior pieces. Cutting more of them up for testing gives you more exterior, which is tastier anyway.

That's why I never square my Bacon pieces before smoking, because we love those Smoky Bacon Ends we get when I square mine after smoking!!

Bear

 

[dnvrdv]

So it seems I have an airflow issue. AMNPS won't stay lit.  A little forced air seems to be helping.  Have to keep swapping with the spare burning in the grill. Heading to the store for a "chimney".

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• dnvrdv
• Dec 18, 2016

 
Looks Great so far!!

Only thing that hurts is if you want a lot of nice neat interior pieces. Cutting more of them up for testing gives you more exterior, which is tastier anyway.

That's why I never square my Bacon pieces before smoking, because we love those Smoky Bacon Ends we get when I square mine after smoking!!

Bear

I can't see it when it's in my mouth!

 

[Bearcarver]

 
I can't see it when it's in my mouth!

 Exactly---Gotta love those Bacon Ends.

When I used to buy Bacon at a Butcher Shop, I always bought a couple pounds of "Bacon Ends"---Always Cheaper & always Tastier than the nice even slices.

Bear

 

[dnvrdv]

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• dnvrdv
• Dec 18, 2016

11 hours of smoke later. Looks like maybe they got a little warm. Smell amazing. Off to rest for a few days.

 

[remsr]

I don't have a 30" so I don't know if it's possible but Bear had me move may ANMPS form the left side where it often went out to the right side bottom rack above the chip tray with the chip tray piled an inch or two. It has never gone out since. But I have a 40" with 6 racks.
Randy,

 

[dnvrdv]

Think it should be. Wondering also about altitude. At roughly 6k feet.

 

[Bearcarver]

Think it should be. Wondering also about altitude. At roughly 6k feet.

Very unusual you're getting your AMNPS to work at 6,000'.

The AMNTS (Tube) is normally recommended at those High Altitudes.

Bear

 

[dnvrdv]

Burns for an hour or so. I can leave one in the grill and it burnt fine

 

[dnvrdv]

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• dnvrdv
• Dec 23, 2016

Sliced Bacon. Fried up a couple of pieces before my wife got home and she wants to give it all away now. Needless to say it is awesome.

 

[Bearcarver]

Sliced Bacon. Fried up a couple of pieces before my wife got home and she wants to give it all away now. Needless to say it is awesome.

Looks Great !! 

She wants to give it away, because she's Proud of You & wants to show it off !!!

Bear

 

[redheelerdog]

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• dnvrdv
• Dec 23, 2016

Those are some nice thick slabs and slices.

Very nice!

 

[dnvrdv]

Very unusual you're getting your AMNPS to work at 6,000'.

The AMNTS (Tube) is normally recommended at those High Altitudes.


Bear

Broke down and just ordered a tube. Interesting that both Cabelas and Gander Mountain are selling AMNPS. Seems a bad move if they don't work well above 5000'.

 

[dnvrdv]

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• dnvrdv
• Dec 23, 2016

Those are some nice thick slabs and slices.

Very nice!

Thanks. Tasty too.:biggrin:

 

[Bearcarver]

Broke down and just ordered a tube. Interesting that both Cabelas and Gander Mountain are selling AMNPS. Seems a bad move if they don't work well above 5000'.

Don't forget, a lot of us "Low Altitude Dwellers" shop at Cabelas or Gander Mountain too.

I believe Cabelas is my Son's 2nd Home.

They should sell both the AMNPS and the Tube.

Bear

 

[smokin jay]

Looks very good! Nice job!

 

[dnvrdv]

Don't forget, a lot of us "Low Altitude Dwellers" shop at Cabelas or Gander Mountain too.

I believe Cabelas is my Son's 2nd Home.

They should sell both the AMNPS and the Tube.


Bear

I should have mentioned here locally in store. We have both within 8 miles of our house. :yahoo:

 

[nwdave]

Well, after reading this thread, Dave....I felt compelled to send you a care package.  Some stuff I got from Todd.  Also Dana's dehydrated ginger root.  As Todd use to do, I'll carry on his package filler with some of his specialty pellets.