Cold Smoke, Hot Smoke ????????

Discussion in 'Smoking Bacon' started by dj54, Mar 2, 2012.

  1. dj54

    dj54 Fire Starter

    I just bought 39 lbs. of pork bellies and I need to know the best way for me to smoke them. I live in southwest Louisiana and the outside air temp for today is about 79 degrees. Should I not cold smoke at that high of an ambient temp, or does it really matter. I do not want to mess these up. BTW I have an AMZNPS and an electric smoker, big smoke house is still under construction. I plan to dry cure these before smoking. Any help will be greatly appreciated.  Thanks
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Mar 2, 2012
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The AMNPS will generate a small amount of heat but not enough to render any of the bacon fat. We cold smoke bacon here in Florida when it's 90 out & don't have any problems. You can always add a pan of ice in the smoker below the bacon to cool down the smoker temp. We do that for cheese.

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