Welcome to BIG SHOTS – BC's Friendliest Outdoor Forum.

It looks like you haven't created an account yet. Why not take a minute to register for your own free account now? As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members and much more.

Register Log in
  • This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn more.

My try at bacon

Round Boy

Can't keep a beat.
Messages
1,251
Likes
61
Location
In the Gar.
I found that Hickory will create a really acrid smell in the smoker. I had condensation when I last smoked sausage with hickory. That bacon sure looks good and I know I would love the cheese. Well done.
I wonder if just venting the smoker more would help with the condensation. Its such a mess. With Hickory being so strong, it might be ok if you can maintain the temp you need. I used way to much hickory last time, so I learned a lesson.
 
Thread starter #38

philcott

Mucho Gusto
Messages
4,898
Likes
97
Location
Victoria
I found that Hickory will create a really acrid smell in the smoker. I had condensation when I last smoked sausage with hickory. That bacon sure looks good and I know I would love the cheese. Well done.
I wonder if just venting the smoker more would help with the condensation. Its such a mess. With Hickory being so strong, it might be ok if you can maintain the temp you need. I used way to much hickory last time, so I learned a lesson.
All great suggestions that I am going to take into account on the next run.
 

Users who viewed this discussion (Total:0)