Hello everyone,
After reading many of the informative threads posted here, I've decided that I may want to ask advice or share my exploits one day, so I've joined up! Seems a great place to get great information.
Attempting to make my own bacon has become somewhat of a project for me this summer. I'm still in the planning stages at the moment, but am gathering my supplies to give it a go. As I'm in transition, at home for the summer but moving to an apartment in Austin when school recommences, I have no equipment suited for this project. While there is a large iron smoker, which I've used to do brisket and ribs in the past, I am creating a DIY-type cold smoking rig along the lines of Alton Brown's hotplate/wood chips setup. I am planning on placing the hotplate on the far side of the main deck of the smoker, and the food material in the upright cabinet on the other side, possibly with some ice (it being Texas summer).
Anyway, that's my story. If it goes well, I may move on to lox, cheese, olives, spices, and, well, the list seems endless. I even saw someone who smoked ice cubes in a tray for use in future cocktails!
After reading many of the informative threads posted here, I've decided that I may want to ask advice or share my exploits one day, so I've joined up! Seems a great place to get great information.
Attempting to make my own bacon has become somewhat of a project for me this summer. I'm still in the planning stages at the moment, but am gathering my supplies to give it a go. As I'm in transition, at home for the summer but moving to an apartment in Austin when school recommences, I have no equipment suited for this project. While there is a large iron smoker, which I've used to do brisket and ribs in the past, I am creating a DIY-type cold smoking rig along the lines of Alton Brown's hotplate/wood chips setup. I am planning on placing the hotplate on the far side of the main deck of the smoker, and the food material in the upright cabinet on the other side, possibly with some ice (it being Texas summer).
Anyway, that's my story. If it goes well, I may move on to lox, cheese, olives, spices, and, well, the list seems endless. I even saw someone who smoked ice cubes in a tray for use in future cocktails!
