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Temp

cajun_1

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Would like to smoke my Buckboard Bacon tomorrow. Fired my GOSM this evening, went well over 170 on lowest setting and propane just barely open. Now I am working with my Brinkman Gourmet. Started 6 Kingsford briquets a few minutes ago. Waiting for them to ash over, see if that will hold 150*. Have a Lil Chief (electric) but don't think it will come close to that temp. Anyone have any other ideas? Thanks.
 

vulcan75001

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cajun_1
I did my bacon last weekend and had no trouble getting the temps in my big block to co-operate...
How do you have your vents? I usually keep the bottom vents closed to the stops, and the top vent open all the way...I have no problems controlling temps any where I need them...I also used the water pan, with water..
Hope this helps ..

Later
Richard
 

cajun_1

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Richard, don't have the Big Block model (yet). Just top vent on mine. Right now Brinkman is at 150*. Had to add few more briquets to get to this temp. Will see how long it holds.
 

vulcan75001

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cajun_1

Sure hope you can get those temps where you want them...the bacon comes out really fantastic...I used a pork loin and made Canadian bacon...at first after it was done...I thought it was a little salty tasting...but the next day....it seemed to have mellowed out, and not salty at all...its even better warmed up in a frying pan..with home fries and eggs...now I'm going to have to go make a bacon and egg sandwich...enjoy yours soon

Richard
 

cajun_1

Master of the Pit
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Joined Sep 16, 2006
I'm working on it Richard. Rather play with the temp now (empty) than with the meat in it. Think I can get it done tomorrow. I'll just have to stay close and keep an eye on it. I plan to enjoy this bacon. Thanks alot..
 

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