Hi guys..
I bought an MBS about 6 months back used it a few times, to do ribs & tri-tip....not too sure if I'm running correctly??.the temp control is all over the place.
I've been making bacon for a couple of years now...(dry cure)...this morning I had 3 slabs of cured bacon and we decided to smoke 2 of them. Now, normally I cold smoke using a maze, and keep the temp under 20c....then cool, slice, vac-pack, & freeze.
I'd been reading & watched TulsaJeff's video on smoking bacon, so this morning I set up the smoker at 180°F (82°C) , popped in the bacon with temp probes in both and one for an internal temp of the smoker....I've never done this method were you smoke up to where it reaches 145°F (63°C).
Now, this is where it went pear-shaped, the temp inside the smoker shot up to 92c...I use an Inkbird 4 probe one for when I'm using the BBQ.
I tried the air vent in a number of slots, wide-open down to almost closed. After trying for maybe an hour without success, I resorted to opening the door an inch and used gaffer tape to hold at this. this seemed to help, but it's not what you want when your smoking, now I'm thinking about what was going on??.any advice or tips.
Is it because the bacon was dry-cured instead of wet?? I can't see that making any difference at all???
I bought an MBS about 6 months back used it a few times, to do ribs & tri-tip....not too sure if I'm running correctly??.the temp control is all over the place.

I've been making bacon for a couple of years now...(dry cure)...this morning I had 3 slabs of cured bacon and we decided to smoke 2 of them. Now, normally I cold smoke using a maze, and keep the temp under 20c....then cool, slice, vac-pack, & freeze.
I'd been reading & watched TulsaJeff's video on smoking bacon, so this morning I set up the smoker at 180°F (82°C) , popped in the bacon with temp probes in both and one for an internal temp of the smoker....I've never done this method were you smoke up to where it reaches 145°F (63°C).
Now, this is where it went pear-shaped, the temp inside the smoker shot up to 92c...I use an Inkbird 4 probe one for when I'm using the BBQ.
I tried the air vent in a number of slots, wide-open down to almost closed. After trying for maybe an hour without success, I resorted to opening the door an inch and used gaffer tape to hold at this. this seemed to help, but it's not what you want when your smoking, now I'm thinking about what was going on??.any advice or tips.
Is it because the bacon was dry-cured instead of wet?? I can't see that making any difference at all???