Smoking bacon on a Horizon stick burner

Discussion in 'Smoking Bacon' started by eichhoma, Feb 10, 2015.

  1. eichhoma

    eichhoma Fire Starter

    Am I wasting my time? I have bacon that will be cured and ready to smoke by Friday and am wondering if this will be a real challenge trying to smoke bacon (belly sections) on my stick burner that I often have problems maintaining a consistent temp that is under 225*.
    Thoughts here? I have read about this Amaze n smoke tube thingy that looks interesting, but trying to make due with what I have.
    Who smokes bacon on a stick burner and has no issues? what temp, etc? I am definitely not ruling out that my lack of experience (with smoking bacon - this will be my first) is the real problem here. Thanks!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bacon is usually cold smoked, 70 deg F, or warm smoked to 135 ish degrees F...

    Personally, I smoke mine at 70 ish for hours then slice and cook later...

    The AMNPS/AMNTS can be used in a cardboard box, or your smoker... Warm the bacon to smoking temp without smoke first... form the pellicle... then apply smoke...
    One basic rule is don't put cold meat in a smoker and smoke it... condensate forms and water and smoke don't go too well together..
     
    Last edited: Feb 10, 2015
  3. tropics

    tropics Smoking Guru SMF Premier Member

    You may want to try a bare minimum amount of coal and wood, Do it during the week to see what works the best. Good Luck
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    There you go..... Thumbs Up .... try 6-12 briquettes to get a low temp..
     

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