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  1. smokebandit

    Where to place my fan in home build

    Another option I just thought of to fix my problems Add a internal fan for circulation. This fan will move air around inside the smoker, but won't be pushing fresh air in. In addition, increase the size of the fresh air intake.
  2. smokebandit

    Where to place my fan in home build

    OK so I've built my smoker and used it a few times as is.. Here are some issues I'm having and things I've tried 1) Doesn't produce enough smoke. We smoked a chicken and ribs seperately, both were not smokey enough. We've done both on a commercial smoker and it was much smokier and better...
  3. smokebandit

    Where to place my fan in home build

    ok I'll try it without the fan first.. If needed I'll come back for my advice
  4. smokebandit

    Where to place my fan in home build

    Wooden smoker that uses a propane turkey fryer for a burner. I will have a fresh air intake at the bottom and an adjustable vent at the top. Internal space in the smoker is about 20 cubic feet. I'm unsure where to place the fan. I have seen commercial smokers place the fan on top sucking...
  5. smokebandit

    Help.. Curing bacon in vac pack bags

    How would I tell if it "looks cured"?
  6. smokebandit

    Help.. Curing bacon in vac pack bags

    Thanks guys! I took one slab of belly out of the vac pack bags tonight and sliced off 3 bacon thickness slices, rinsed them off and fried them up.  All three slices had a good amount of saltiness.  Not to salty, but I'd say almost at the right saltiness for me.   Should I cure for one more day...
  7. smokebandit

    Help.. Curing bacon in vac pack bags

    anyone else?
  8. smokebandit

    Help.. Curing bacon in vac pack bags

    But the first time I made bacon I used a store bought rub.  So I dont know if its the salt they added or???   I'm thinking something to do with the vacum packing bags
  9. smokebandit

    Help.. Curing bacon in vac pack bags

    I forgot the cure I used.. First time I used "Halfords" brand "Maple cure"..  Its a dry rub. This time I used this recipe 2.5kg (roughly 5lbs) cut of pork belly 12g of curing agent, Pink Salt is the most common - we use sure cure ¼ cup of kosher salt ¼ cup of brown sugar ¼ cup of Maple Syrup
  10. smokebandit

    Help.. Curing bacon in vac pack bags

    im doing my second run of bacon and I have some questions On the first bacon run I let the bacon cure in vac pack bags for 7 days.  Then my wife rinsed it off before I threw it in the smoker.  The bacon was SO salty it was almost un edible.  I figured I cured it too long, but now I read that...
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