Recent content by parrot-head

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  1. parrot-head

    smoking bacon... COLD OR HOT SMOKE?

    Right I get that, but why not just cold smoke bacon at whatever the ambient temperature is like when smoking cheese instead of shooting for say 100 degrees ? I don't understand the point
  2. parrot-head

    smoking bacon... COLD OR HOT SMOKE?

    Why do you have to "cold smoke" at or below a certain temperature? Isn't cold smoking just that...cold smoking?
  3. parrot-head

    Has anyone hung bellies with NON sharpened "S" hooks?

    Wondering if the hooks NEED to be sharpened and if a NON sharpened hook will go into the belly easily?
  4. parrot-head

    Question about smoking a cured belly...

    That's kind of what I was thinking too, but even hot smoking to about 150IT, the bacon still isn't done and the fat is still nasty and needs to be cooked anyway. I don't know why anyone would slice bacon and eat if after just hot smoking it.
  5. parrot-head

    Question about smoking a cured belly...

    I have made bacon a few times now and have always hot smoked it to a certain IT for what seemed to be 3 or 4 hours. My question is...will just cold smoking for about the same amount of time have the same effect? If so, why does anyone even hot smoke at all? I guess I'm trying to figure out what...
  6. parrot-head

    My first bacon - turned out great

    TQ and brown sugar. Cured for 7 days - flipped every day. Removed from ziploc, washed and placed back in fridge overnight to form pellicle. smoked with cherry wood at about 185 until 145 IT.
  7. parrot-head

    My first bacon - turned out great

    TQ and brown sugar. Cured for 7 days
  8. parrot-head

    My first bacon - turned out great

    Did a small belly first to learn the process. Smoked with cherry wood. Don't think I will ever buy store bacon again.
  9. parrot-head

    Masterbuilt Electic Smoker 20070910 vs 20071117

    I believe the 910 model is the GEN 1 model.  It has been the most reliable over the years as reported by most users. That's the one I have.
  10. Wings smoke with peach wood

    Wings smoke with peach wood

  11. parrot-head

    Wings smoke with peach wood

    275 for about 2 hours then crisped on the grill on the flat side of my Grill Grates Caribeque Honey Heat rub
  12. HXh-Fz5wjG-_-BAEXj6SiHnXnGPAXyL2Np14uKhFW_4.jpg

    HXh-Fz5wjG-_-BAEXj6SiHnXnGPAXyL2Np14uKhFW_4.jpg

    • parrot-head
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    • Album: Wings smoke with peach wood
  13. parrot-head

    OK so any scientific reason why one should not use water or any other liquid why smoking in an elect

    I have sand in mine always
  14. parrot-head

    Handles for MES?

  15. parrot-head

    Why does my Electric Smoker 30" produces bitter smoke on the food?

    Just keep the vent wide open all the time. Don't pay attention to that crap that says 1/4 closed for this or 1/2 closed for that. All the way open is good for everything.
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