Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Cold smoked belly bacon using the AMNPS. Smoked for 12 hours yesterday and about 9 so far today. Definitely picking up that mahogany color, so this will be the last smoke session. It's just under 2 pounds. 

 
Looks great! Did you use Pops brine or did you dry rub cure it?
Thanks! I dd a dry cure: 2 T of tender quick, then added 2 T each of brown sugar and maple syrup. Pretty much followed Bearcarvers instructions. It's been in the 30's all weekend, so just had the little bit of heat from the AMNPS. So definitely a COLD smoke!
 
Last edited:
Some chuck steaks










                                                                                                      http://www.smokingmeatforums.com/t/160021/steak-on-the-mini

I thought you said you were doing Chops!!!!

Regardless throes chucks look great!
 
Fixed.     
icon14.gif
 
Thanks Case but hey this isn't a Wendy's burger...lol.   You gotta get that artisan bread at Costco, makes the best "ZA" and fit's perfect on the mini! 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky