Smoke temps for bacon??

Discussion in 'Smoking Bacon' started by fire in the hole, Nov 17, 2011.

  1. I have been pondering smoking my own bacon, but with the onset of winter weather, I have at least 1 question.

    I have the AMNS, so I have smoke. I'm thinking that I can smoke a bacon in my weber kettle in outside temps in the 20's, with no heat applied......just smoke. What do you think????
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    A bunch of folks here smoke bacon without heat.

    I run mine at 100 for no particular reason.

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    like Craig, I run mine around 100*.  It picks up a really nice smoke around that temp.  I believe Bearcarver advocates 130*, and I have had some nice results around that range too.  I agree w/ Chef: 20* is awfully low.  You could put a hot plate in the smoker to get your heat up just a tad.  I know that when I burn dust for smoke, my smoker temp floats around 80* if the ambient temp is 60-70*, so you will prolly get a little temp boost from the AMNS.
  5. smokinal

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

    I live in Florida so I don't know what 20 degrees is like. I cold smoke all our bacon, but the smoker temp is usually hovering around 80 degrees with the AMNPS supplying the only heat.
  6. roller

    roller Smoking Guru SMF Premier Member

    I keep mine under 100*...At least I tryto.
  7. simple

    simple Smoke Blower

    I don't have near the experience most of the folks around here do, so take this with a grain of salt... 

    I started cold smoking bacon this summer, trying to keep temps below 100, as has been mentioned here.  Having a lazy streak, I decided it was too much work to keep changing ice blocks, so I quit until this fall.  I did a mess a couple of weeks ago with temps between 40 and 60.  The biggest thing I noticed is that the bacon just doesn't seem to take on color as quickly when it's cooler.  I have to wonder if there isn't a temp at which the absorption of the smoke/flavor slows down because of the coolness...  These chunks just haven't taken on the coloration like the ones this summer did.  Once I get the skin off, I'll stick them back in for another go 'round.  After resting in the fridge for a few more days, I'll see how they taste.
  8. Thanks to one and all for your feedback.

    When you.....( I ).... think about it, warm meat should be more acceptable to absorbing smoke. I have electric smoker ( brand name withheld because it is junk ) and will see if it will hold a 100 to 140 temp and then I will try. Otherwise, it  will be spring time before I attempt home smoked home smoked bacon.
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I've never smoked under 40°

    I would think your bacon would freeze and not take on much smoke

    In the winter, I set my MES at 100° to warm up, and then shut it off.  When the temps drops to 50° or so, I set it back to 100°

  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    The smoker temps need to be above freezing. At temps over 100 degrees the fat will start rendering. Personally I like temps of 50-100

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