To bitter

Discussion in 'Smoking Bacon' started by pbillybob, Sep 24, 2017.

  1. I called smoked my bacon for two hours names with a cold by Masterbuilt Smoker I also use my master Masterbuilt Cold Smoker. It seemed to be too bitter to me and I don't know what caused it I only had the vent open probably halfway and the unit was cold I put a pan ice in it it was probably in between 50 and 65 degrees with the ice whole time I was smoking and I don't know what I did wrong I don't know if I should use less wood or shorten the time or what I would really like your opinions
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I dont know about the MB cold smoker attachment.

    I use a pellet tray and keep my exhaust vent wide open in my MES.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Was the slab dry and warmed up to smoker temp, BEFORE you added smoke....
     
  4. Yes it was
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The MB cold smoker attachment produces a lot of creosote, so you need to separate it from the smoker so the creosote stays off the meat.

    Here is the setup that I use for bacon.



    Hope this helps!

    Al
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice looking set up Al....    [​IMG]
     
  7. Thank you all very much so what would you suggest though when I want to cold smoke I don't know exactly what you have on yours but I sure would like to know and again thanks Al
     
  8. Okay I figured it out now well looks like you got about a 4-foot section of the Furnace pipe on it I will most definitely give that a try thank you
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bob, morning....  look for 3" aluminum dryer vent pipe/hose....   xfers heat faster...   catches more creosote when cold...  single wall stuff....
     
  10. Just two more questions out what about the skin do you leave that on or take it off and how long do you leave your pic belly in a smoker
     
  11. Dave 3 inch dryer vent catches more creosote what's what's the length I should have on that
     
  12. Should I clean out my smoker because it really smells a creosote and preseason it
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    any length that works for you....    I have an 8' flex hose...  it's compressed down to it's shortest length to fit on my system...   It's the aluminum, cooling the smoke efficiently, that condenses the creosote....

    My flex hose installation....      3" fit the MES openings...   You will need connectors like in the picture to fit in the hole...

     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The only comment I would make is Dave is using an Amazen pellet smoker in his mailbox.

    It doesn't create very much creosote. So he can get by with a smaller length of hose.

    The MB cold smoke unit really creates a lot of creosote & needs to be farther away from the smoker so the smoke can cool down & the creosote can condense in the pipe.

    I'm using about 7 feet of double walled furnace pipe.

    You can even go longer if you have the room.

    Al
     
  15. this is what I use two sections of furnace pipe and 8 feet of flexible vent tube what do you think
     
  16. You can't see it very well but I also have two clamps on each end holding the dryer duct to the furnace pipe
     
  17. I have to go today and pick up my pork belly from the butcher's I got 10 lb I'm going to cure it in the fridge salt brown sugar pure maple syrup and I think I should freeze the other half just in case what do you think
     

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