i'am going to cold smoke some cured bacon and my question is how low can you turn a 008 and still get the wood to smoke? or does anyone have a set way to do it? all i want is smoke flavor as it is cured. tks herb
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Chunks will require a higher heat. Use chips or pellets or even sawdust, they will burn at lower temps.
Do a search on Bacon, you'll see some good posts and some with photos that should help.
Do a search on Bacon, you'll see some good posts and some with photos that should help.
thanks-i checked posts-nothing really on already cured bacon--i found one that said to turn on for 25 min or top-side temp of 90-guess i can try that-thanks
Smokin' would sure know better than I,but when I used to check carefully,folks at the plant felt that it took about 135* to start smoke.
Now,that is above "coldsmoke country",and I don't do much down there,so I'll have to wait on some of the more experienced folks to check in.
Now,that is above "coldsmoke country",and I don't do much down there,so I'll have to wait on some of the more experienced folks to check in.
Ive never tried cold smoking bacon, but guess it could work too. I usually smoke mine at a higher temp. Here is http://forum.cookshack.com/eve/forums/a/tpc/f/709102888...681045514#4681045514 one link from the archives I found using the FIND feature above. But its not cold smoke...
bob
bob
quote:Originally posted by treeshaker:
thanks-i checked posts-nothing really on already cured bacon--i found one that said to turn on for 25 min or top-side temp of 90-guess i can try that-thanks
If'n I was to try it, that's exactly what I would do. Remember what Smokin said about sawdust and chips.
I have done exactly what you are trying to do... cold smoke some store-bought (or similar) bacon.
But I have the cold smoke baffle to use. I would guess you could do the same by wrapping one of your racks completely with foil like folks have suggested. I think that would work fine. And put a generous pan of ice on top of that rack and hang the bacon above.
I run the smoker at 225 for 25 mins or until the top section becomes 90 degrees. Then turn the smoker off (any more might do damage) and let it sit for about 90 mins.
I buy the thickest sliced bacon I can find to do this but it sure tastes yummy.
But I have the cold smoke baffle to use. I would guess you could do the same by wrapping one of your racks completely with foil like folks have suggested. I think that would work fine. And put a generous pan of ice on top of that rack and hang the bacon above.
I run the smoker at 225 for 25 mins or until the top section becomes 90 degrees. Then turn the smoker off (any more might do damage) and let it sit for about 90 mins.
I buy the thickest sliced bacon I can find to do this but it sure tastes yummy.
When I cold smoke, I'm always careful not to let the temperature in the smoker get above 90 degrees, and I would use the same idea for the bacon. You want to be careful not let the bacon cook, and at the same time be at at a temperature that could be unsafe and cause bacteria to form.
I use the cold smoke baffle when I cold smoke, it makes it a lot easier to control the lower temperatures of your smoker while still getting a good amount of smoke going. If you're using pre-cut, store-bought bacon, I would just put it in there laid out in strips, on the racks (or on a seafood grill to make sure it's not falling through) and put the cold smoke baffle in the bottom rack of the smoker, with a pan of ice on top. Put a chunk of wood in the woodbox,close the door, set the smoker to 150 degrees, leave it on for 20 minutes, and then turn it off and let it sit for another hour to an hour and a half without opening the door. This way, it should stay cool enough in there to keep the bacon from cooking, but get smoky enough to infuse the bacon with flavor.
If you have any questions, always feel free to call Cookshack customer service at 1-800-423-0698, M-F 8:30 AM - 4:30 PM, but be sure to post your results here so that everyone will know what happens!
Thanks,
Heather
I use the cold smoke baffle when I cold smoke, it makes it a lot easier to control the lower temperatures of your smoker while still getting a good amount of smoke going. If you're using pre-cut, store-bought bacon, I would just put it in there laid out in strips, on the racks (or on a seafood grill to make sure it's not falling through) and put the cold smoke baffle in the bottom rack of the smoker, with a pan of ice on top. Put a chunk of wood in the woodbox,close the door, set the smoker to 150 degrees, leave it on for 20 minutes, and then turn it off and let it sit for another hour to an hour and a half without opening the door. This way, it should stay cool enough in there to keep the bacon from cooking, but get smoky enough to infuse the bacon with flavor.
If you have any questions, always feel free to call Cookshack customer service at 1-800-423-0698, M-F 8:30 AM - 4:30 PM, but be sure to post your results here so that everyone will know what happens!
Thanks,
Heather
I would think if you left it running for 45 mins that the bottom section would get waaay too hot. And since the temp sensor is in the top section, I would think the element would never shut off. (but then, I don't work at the factory 
)
I use the jerky rods to hang the bacon in the top section.
)I use the jerky rods to hang the bacon in the top section.
The cold smoke baffle is well insulated with 2 layers of steel. And that is why we recommend putting the pan of ice on the baffle to also act as insulation to keep the temperature down. But still produce smoke.
Yes, yes.... I have the cold smoke baffle and it is well insulated.
But... but.... I'm worried about overheating the bottom section, which if you put the baffle on the bottom level of the side-racks.... will make the element section pretty small and with no temp sensor. I thought the word from the factory was no more than 20 minutes or such when using the baffle.
Do you put the baffle a lot higher?
But... but.... I'm worried about overheating the bottom section, which if you put the baffle on the bottom level of the side-racks.... will make the element section pretty small and with no temp sensor. I thought the word from the factory was no more than 20 minutes or such when using the baffle.
Do you put the baffle a lot higher?
Hi treeshaker,
I salt cure my own bacon ( or you can use shop bought ) and give it a cold smoked taste as follows:
I put a double sheet of aluminium foil over the top of my Smokette. Punch a hole through the foil so the top vent is clear.
Load the Smokette with the same amount of wood you would use if you were going to smoke the bacon normally i.e inside.
Set the temp to around 175/200, close door. Switch on.
When smoke appears through the top vent, put your bacon on a wire rack over the vent. Leave a gap of about 3 inches if you can.
Put a cardboard box over the bacon/rack. (It's important you punch a hole in each top corner of the cardboard box, clearly you don't need a bottom to the cardboard box !)
Leave until no more smoke is visible through the holes in your cardboard box.
Turn off the Smokette. Leave for 30 mins.
Cook a small piece of your bacon. If it's to your taste fine, if not repeat the process until you get the level of smokiness you want.
This is not smoke cured bacon, i.e treat it as you would any uncooked meat. I freeze mine in slices, cubed, as a whole piece or leave enough in the fridge for immediate use.
This process is best carried out on a cool day, don't try it at 30 degrees C.
Hope this helps
Best regards
Grahame
I salt cure my own bacon ( or you can use shop bought ) and give it a cold smoked taste as follows:
I put a double sheet of aluminium foil over the top of my Smokette. Punch a hole through the foil so the top vent is clear.
Load the Smokette with the same amount of wood you would use if you were going to smoke the bacon normally i.e inside.
Set the temp to around 175/200, close door. Switch on.
When smoke appears through the top vent, put your bacon on a wire rack over the vent. Leave a gap of about 3 inches if you can.
Put a cardboard box over the bacon/rack. (It's important you punch a hole in each top corner of the cardboard box, clearly you don't need a bottom to the cardboard box !)
Leave until no more smoke is visible through the holes in your cardboard box.
Turn off the Smokette. Leave for 30 mins.
Cook a small piece of your bacon. If it's to your taste fine, if not repeat the process until you get the level of smokiness you want.
This is not smoke cured bacon, i.e treat it as you would any uncooked meat. I freeze mine in slices, cubed, as a whole piece or leave enough in the fridge for immediate use.
This process is best carried out on a cool day, don't try it at 30 degrees C.
Hope this helps
Best regards
Grahame
good thought-- i will try that the next time. that would truly be "cold smoke" i did some another way,and i have not tried it yet but i don't think it's what i was trying to produce. thanks again for the info.
herb
herb