cold smoke bacon, how to use a baffle?

I am so sorry about no one getting back to you. I have been so busy since school started up again for my three kids.

I hot smoke all of my bacon at 200* until 150 internal. I read in the book Charcuterie that traditionally most bacon is hot smoked. That is why I hot smoke. It turns out a great product and is very easy to do, so I will stick with works best for me.

It is worth experimenting, I am sure it would taste very good. I just like it precooked, because at 150 it is fully cooked and lasts in my fridge longer. I don't know enough about storing times of the cold smoked product, but it is cured so I am sure that would store ok too.

Let me know what you have done or how it turns out when u do.

I tried to cold smoke, best I could on my FEC 100. Got r running steady at 145-150 and loaded 70 pounds of bellies in and let it run over 20 hours. The bellies were flavored great and lost 20-25 percent of their weight. The flavor was concentrated and the slices were much firmer than my normal hotter smoked six-hour or so bacon. The important thing is to bring the internal temp over 140 degrees. Attached is a pic of a the 70 or so pounds I did some time ago. The black and green spots on the bacon are from the rust spots on my old not-so nickle-plated racks. I have stainless ones now, much better!!!!

I'm on a no-smoking stent now due to my deployment to Qatar, especially pork!!!!!.

When you placed the bacon in the FEC 100 for smoking was it still wet or moist? Or was it dry? I was wondering if (for no better words) the smoke with creosote or harsh odor might settle on the bacon? Is that something to be concerned about? at 140-150?

Bill, first of all THANKS for your service! The pics are making my mouth water! My local Asian grocery is now carrying pork bellies, soooo..homemade bacon is on my radar screen!

Brigs, if you're asking me, the bellies were as dry as I could get them. After curing, I soak them in water for about three hours to leach out some of the saltiness. Then I rub em down with Brown sugar or pure maple syrup, letting set overnight in the sweetness. The next day,I dab the stickiness off best I can with paper towels and put them in. I've tried drying them overnight to form a pelicle, but have never had much luck.

The FEC 100 produces clean smoke from the real wood fire, so sootiness has never been an issue. With all those wonderful nitrates floating around from the real wood fire, the invisible smoke penetrates the meat, rather than laying on top. It seemed like I would get more of the layed-on-top flavor when I smoked bellies in my electric smoker. But it's all good with bacon.

The only time I got a bitter flavor with the FEC is one time when I smoked some jerky with 100 percent hickory pellets. Note, most pellets are 60/40 Oak/Flavorwood so they are much milder than 100 percent hickory. My jerky was 1/8th inch thin and I smoked it very low and slow. It was oversmoked. I've never had any oversmoke issues on other meats or with jerky using blended pellets. I have used some of the 100 percent hickory pellets on bacon and no problems, but I really like apple or cherry with bacon.

Thanks for that answer Chaplain Bill. I kinda wondered that an was just kinda worried about even a little soot.
Briggsy

Thank you to everyone who answered my questions. Vicki thank you as well for being so thoughtful in getting back to me, your an absolute star, take care. PEACE, "Q"