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  1. slo n easy

    Smoking Bacon Question

    I have 15 pounds of port belly on cure and will be smoking it this weekend. I have seen it said that the smoking temperature should be really low for a long period, say 80 degrees for 7 hours. This is because the meat is cured and I'm only adding a smoke taste. In other places, I've...
  2. slo n easy

    Actual Time In Smoke??

    I've got 4 tenderloins in the Buckboard cure right now and was planning for 7 days and then smoking with a hickory/apple mix. My question is, do I add smoke for the complete time in the smoker or just for a couple of hours and then just leave them in the smoker until done?
  3. slo n easy

    Rookie Smoker From The Maritimes

    Just getting into the smoking craze........looking forward to learning from you all! Just picked up the Centros from Canadian Tire and can't wait to try it out!!
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