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I just used mine (Amazen-Smoker) for the first time this weekend. I have the cold smoke baffle and normally buy the thick smoked bacon from Sam's and then cold smoke it again.

Using the baffle, I would fire the smoker for about 25 mins and then let it sit for a couple of hours. Bacon came out really nicely smoked.

Using the Amazen-smoke and their hickory dust, the smoke ran for about 8 hours in a cold smoker (outside temp = 28 deg) Then let it sit in the smoker overnight. My feeling is that the bacon didn't have quite the smokey taste it normally would with the baffle...

Good product though... and I need to work with it a bit more. Perhaps the colder environment while smoking doesn't allow as much smoke to be picked up?

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