Reply to "Introduce Yourself -- Time for a CS RollCall"

quote:
hey how does it work to smoke bacon and sausage?

It's great for cold smoking anything... including cheese. I regularly buy 3 lbs of thick bacon at Sam's and cold smoke it for an hour or two. Then split it up and freeze it. Really makes nice bacon. Same for sausage.

We also now smoke our steaks to about 85 or 100 deg. Then throw on the grill. Gives a nice smokey flavor.

But it won't really cook bacon to put on the plate. Not hot enough.

3/30/118:00 AM

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