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I'm no expert, but I have both cold smoked and "hot" smoked bacon. In my mind, for the minute difference in taste and texture, "hot" smoking is the way to go. It is much quicker to develop the flavor and mahogany color that I am looking for. Like 1 day, instead of 3 or more. And by "hot", I'm talking no more than 120° to 130° smoker temp. My last batch of belly bacon finished with an IT of 105°F., and it was fine.
So right now it is ambient temp of 10 with a wind chill that puts us at 12 below in Pueblo,co. I started cold smoking at 430pm at a temp of 30 deg. Can i put on another dose of smoke with the pellet tube? It TN has about 1 hour left on it.