Attempt at first belly bacon...Please Help... Which smoker should I use?

Discussion in 'Smoking Bacon' started by harleysmoker93, Mar 28, 2014.

  1. I have been reading a lot of posts on bacon and I sure have gotten a craving. I have never made bacon and didn't think I would elver have the urge to try it but the more post I read the more excited I am getting about trying it. I can already taste breakfasts and BLT's using my own bacon.

    I am going to follow Bear's step by step guide using Pop's brine. My question is this, which smoker should I use? I have an offset smoker and an MES 40. I also have an AMPS. Would you guys recommend using the AMPS in my MES or in my offset. If I used the offset I would probably have to only use the AMPS and no other heat because I don't think I could keep the temps consistently low enough to not render any fat. If I use the MES what temp and how long would you recommend?

    Sorry if this question is confusing or I am rambling. I am just nervous and want this $70 worth of pork bellies to come out as the best bacon my family has ever tasted. I am really hoping one of you veterans can point me in the right direction.

    I look forward to your advise. Thanks in advance.
  2. You'll find people in both camps - those that cold smoke & those who don't so I'll just tell you what I do & you can take that for what it is - my opinion...

    I cold smoke all my bacon - belly, Canadian & buckboard. I've tried it both ways & I will always cold smoke now. I like my bacon to be cooked right before I devour it & other than that I don't heat it up. This method is what works best for me personally  [​IMG]

    There should be others jump in before long too & here is a recent thread where the OP was basically in the same boat as you

    One last thing - once you start making your own bacon there will be no going back!  [​IMG]  

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