MULE'S CURED, SMOKED BACON IN MY DELUXE UDS WITH AMNPS. WITH Q-VEIW

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themule69

Epic Pitmaster
Original poster
well April 10Th i cut a belly in 3 pieces. put it in POP'S brine. may 3rd i hung it in my project fridge. today May 5Th i put it in the UDS with apple pellets smoking in the AMNPS. no fry test done. POP'S brine

1 bacon cut and ready for Pop's brine


2 hanging in the fridge


3 still hanging in fridge


4 hung in UDS


6 smoke starting to fill from the right.


5 smoke filling the UDS from the right. bacon on left holding it's

breath. saying, NO! NO SMOKE!
unsure.gif



more to come.

happy smoken.

David
 
thanks Bear. you can see in pic 1 i didn't wash the rack from the cheese smoke the other day. Ms Bear would get onto me.

happy smoken.

David
LOL----I'm making two Ribeyes for supper tonight. She loves it when I use the Gas Grill----I just clean it with a grill brush. Gives her a break!

Since I haven't used my smoker for 6 months, she hasn't washed a grill in 6 months!!!

Bear
 
Looks great!! Cold smoke? How many hours you smoking it for?
yes cold smoke. not sure yet on hours 24 at least. maybe more. when i like the looks. i keep adding pellets to the AMNPS which makes it burn both directions. about 3# of pellets is what i have done in the past. but this is my first bacon in the new UDS.

happy smoken.

David
 
5 smoke filling the UDS from the right. bacon on left holding it's

breath. saying, NO! NO SMOKE!

Hi David - They look great. Looking at your smoke distribution problem is the smoke generator in the base of the UDS or is it external? From the photo it looks as if it may be external from the right. If that is the case then you could help the distribution by turning your racks round 90 degrees. Alternatively a smoke diffuser over the smoke inlet could help give a more even smoke distribution in the chamber. If the smoke generator is at the bottom of the UDS a smoke diffuser over the top of it could also do the trick.
 
Hi David - They look great. Looking at your smoke distribution problem is the smoke generator in the base of the UDS or is it external? From the photo it looks as if it may be external from the right. If that is the case then you could help the distribution by turning your racks round 90 degrees. Alternatively a smoke diffuser over the smoke inlet could help give a more even smoke distribution in the chamber. If the smoke generator is at the bottom of the UDS a smoke diffuser over the top of it could also do the trick.
Hey Wade. it is not a problem. i just put the AMNPS in it's box a couple of seconds before i took the pic. The AMNPS will easily fill the drum. I have done a few smokes on it in the last couple of weeks. since i built it. The first was a brisket. It turned out great.

 Here is a pic of the smoke chamber.




Happy smoken.

David
 
yes cold smoke. not sure yet on hours 24 at least. maybe more. when i like the looks. i keep adding pellets to the AMNPS which makes it burn both directions. about 3# of pellets is what i have done in the past. but this is my first bacon in the new UDS.

happy smoken.

David
Sounds like a good plan. Do you rest yours, or smoke continuous until done? I smoke for 6-8 hours rest overnight then smoke some more, rest etc.. until I like the color. Usually 18-24 hours.
 
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