making bacon in an FE100?

Nope, I use my smoker for that as I can control the lower temps.

What I don't know is if on the lowest settings it runs to hold that temp or on a set timer? The old traeger works well because it's on a timed cycle, but I'll bet it's just a set temp.

The reason I asked is you can crack the hood open to dump some heat.

Good question, we'll have to think about it.

Russ

I'm thinking of bacon on the SMO45- any problems I need to worry about with that?

quote:

Originally posted by Que'n RN:
I'm thinking of bacon on the SMO45- any problems I need to worry about with that?

You might want to post down in the pork forum, this is the FE Grill forum so the techniques might not relate to your question. We have some details there:

Here's a search on "bacon"

Bacon Search

papa...

I've never done bacon on the PG1000... but you might try taking the cap completely off the flue that will allow more heat to escape. I've had to do that to maintain low temps on the PG1000.

Also i guess you could crack the lid, or maybe some ice in a pan as a heat sink? Sounds like a lot of experimenting if you go that route...

nordy