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way to go neen's chedda bacon fatty woohooo , and for some odd reason i thought of a foghat song when i seen the stack pic......lookin good either way great qview and i bet that's tastin pretty dang goood
Everyone loves them only problem is I wasnâ€[emoji]8482[/emoji]t paying attention when I was shopping and grabbed low fat cheese and it didnâ€[emoji]8482[/emoji]t melt right.
Wasn’t that great of a smoke flavor really mellow where as I like it to be some what strong, two factors lead to it. I used maple bacon which kind of overpowered the smoke flavor and I using a weak birch wood because my apple isn’t seasoned up yet. The temp control was very good considering the conditions, around 15* and some pretty nasty wind gusts. Meat came off the smoker kind of late because I was playing with the vents to see just how the heat would respond. Also I wasn’t too impressed with the store bought sausage. Next time we make up some for the restaurant I am going to bag some before we put in the seasonings and make my own batch of breakfast sausage up.
I don’t know if it was because of the cold or one of the oven thermos I got is miscalibrated but I had them set up maybe about 3” away from the meat on each side and the one closest to the fire box was very much hotter than the one further away. I had thought at first it was just because closer to the box would mean hotter but then I noticed the tel-tru mounted in the unit read the same temp as the thermo near the fire box.
No more bacon on mine, I want everything to taste like smoke, not just the bacon. Someone out there did it right ,Can't remember who it was but they fried the bacon first then put it in the fatty, looked great, there is Qview on them somewhere, gonna have to try it like that. Although there is no such thing as a bad fatty. Urs look delicious!!!