smokers
11-28-2005 | 05:12 PM
#11
Giant Nontypical
Joined: Feb 2003
Posts: 5,643
Likes: 0
From: the woods of NJ.
RE: smokers
By the way, if you smoke bacon at 160 degree's you are going to end up with a half cooked bacon. Cold smoking is done at about 50 to 75 degree's. I have been country curing and cold smoking 1000's of pounds of bacons and hams for over 15 years so I speak with a little authority on the matter.
How long does it take at 75degrees?
12-09-2005 | 03:18 PM
#12
Nontypical Buck
Joined: Dec 2004
Posts: 3,224
Likes: 0
From: Houston, Texas
RE: smokers
A real smoker is made of heavy steel and uses real wood. It ought to have two chambers. A firebox for the fire and another chamber that will provide for low temperatures and long smoke times.
12-11-2005 | 10:24 PM
#13
Joined: Nov 2005
Posts: 36
Likes: 0
From: Roland, Iowa
RE: smokers
"my mistake, my recipe book calls for 135 degrees till the internal temp reaches 128 then to lower to 120 till desired color.
How long does it take at 75degrees? "
Anything over 75-100 degrees is cooking and not cold smoking. If you want to cold smoke I hold my bacons at 75 degrees for about 28 hours. I prefer a more smoky taste others may not. if you want a less smokey taste just smoke it for less hours.
One of the biggest problems people have is not cleaning their smokers out. The creosole builds up on the inside of the smoker and when the smoker gets warm it drips on the meat giving it a very strong almost bitter taste. You should clean your smoker at least twice a year depending on how much you use it. Since I use mine almost everyday I clean my smoker about 4 times a year. If you use your smoker only occassionally you could get away with cleaning it only once per year. By the way I mean clean it by using a pressure washer or a high pressure hose and notjust washing it out.
How long does it take at 75degrees? "
Anything over 75-100 degrees is cooking and not cold smoking. If you want to cold smoke I hold my bacons at 75 degrees for about 28 hours. I prefer a more smoky taste others may not. if you want a less smokey taste just smoke it for less hours.
One of the biggest problems people have is not cleaning their smokers out. The creosole builds up on the inside of the smoker and when the smoker gets warm it drips on the meat giving it a very strong almost bitter taste. You should clean your smoker at least twice a year depending on how much you use it. Since I use mine almost everyday I clean my smoker about 4 times a year. If you use your smoker only occassionally you could get away with cleaning it only once per year. By the way I mean clean it by using a pressure washer or a high pressure hose and notjust washing it out.
