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SMOKER

David_Quintana_63467

As noticed in MC a hot smoke on bacon is 170F with 67RH i think... i'm guessing a combi oven was used as a smoker??? I use a normal masterbuilt smoker with shelving but i took out all of the shelving and hung a 5lb belly so the smoke evenly.

So the question is, i hot smoke at 200 for about 4 hours vs MC 170 for 6

here is a picture of my bacon..and i feel the flavor is good...but smoke is very overpowering and still very good, but its hard to taste all of the other aromatics. Is there a smoker other than a combi that you know of that can control temp and humidity? I want a smoker that i can hang meat up and down without breaking the bank

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Comments

DiggingDogFarm_65362

Why not cold smoke it?

I think that the flavor is better when cold smoked and then rested for a time for the flavor to mellow and meld. I've done it that way for years.

Hot smoking bacon can lead to an unpleasant warmed over flavor.

~Martin

seijoed

I am going to second that. I prefer cold smoking for quite a few applications - especially seafood.

I think the "cheapest" to purchase there is a digital masterbuilt which is below $100 with the coldsmoker box that is $60.

David_Quintana_63467

i'd like to taste some cold smoked bacon first! : )

polkachef74

I'll disagree....I hot smoke bacon on my Weber Smokey Mountain at ~225° F until I hit internal temp of 150° F. Not to take anything away from cold smoking, because I agree there are applications where I feel it far superior. I can tell you I've NEVER smoked bacon for 4 hours to hit 150° F!!! I use 4-5 good size chunks of wood and I usually hit the 150 in about 1-1/2 hrs (give or take a few minutes). Smoke flavor is present but not overpowering and the rest of the aromatics I use come through perfectly!