[phillamb168]

Quite a BBQ weekend for me. I did a 6-pound shoulder, cured 4 pounds of bacon, and cured 2 pounds of salmon. Put the salmon in the smoker this morning, with a soldering iron stuck in some Alder chips. Looking forward to trying it when I get home!

[bluesman]

Quite a BBQ weekend for me. I did a 6-pound shoulder, cured 4 pounds of bacon, and cured 2 pounds of salmon. Put the salmon in the smoker this morning, with a soldering iron stuck in some Alder chips. Looking forward to trying it when I get home!

Sounds great phil!

Post some pics if you have the time.

[phillamb168]

Will do my best. Probably have time for that Saturday. I'm cooking for 35 at a friend's bar in Paris for a going-away party for another friend, and will be using all of what I cooked last weekend. Bacon gets smoked Friday night.

Here's a question... how many of you cold smoke your bacon?

[euge]

I try but so far have not been successful in keeping the smoker that cool. So the bacon gets a heavy smoke until interior temp is 150 and then I quick chill in cold water.

[phillamb168]

I try but so far have not been successful in keeping the smoker that cool. So the bacon gets a heavy smoke until interior temp is 150 and then I quick chill in cold water.

Euge you know about the tin can cold smoker right? New (never used) soldering iron stuck in a hole in a cleaned soup can (MAPP torch the inside to remove the lining) filled with wood chips & cover it with aluminum foil, plug in the iron & put it in a closed place like a box with the food. Voila.

[Slowbrew]

I try but so far have not been successful in keeping the smoker that cool. So the bacon gets a heavy smoke until interior temp is 150 and then I quick chill in cold water.

Euge you know about the tin can cold smoker right? New (never used) soldering iron stuck in a hole in a cleaned soup can (MAPP torch the inside to remove the lining) filled with wood chips & cover it with aluminum foil, plug in the iron & put it in a closed place like a box with the food. Voila.

Here's a page with a video on what Phil is describing. 

http://www.smoker-cooking.com/build-a-cold-smoker.html

Paul

[Pinski]

I try but so far have not been successful in keeping the smoker that cool. So the bacon gets a heavy smoke until interior temp is 150 and then I quick chill in cold water.

Euge you know about the tin can cold smoker right? New (never used) soldering iron stuck in a hole in a cleaned soup can (MAPP torch the inside to remove the lining) filled with wood chips & cover it with aluminum foil, plug in the iron & put it in a closed place like a box with the food. Voila.

Very clever!

[tschmidlin]

Here's a question... how many of you cold smoke your bacon?

I do similar to what euge does, but cold smoking is on my list.  I have the set up, just need to cure some and do it.

[bluesman]

Here's a question... how many of you cold smoke your bacon?

I've been planning to cold smoke for some time now, but haven't made the time to actually do it. From my research, I have found that using a cold smoke generator separated yet ducted into a dedicated cold smoke chamber is the way to go. There are many ways to set this up. There are some threads and pics over at the bbq brethren. Here's one unique method.

[euge]

I will certainly try the smoke-can method. It will probably work great in the egg though I do have bigger plans for a drum with a separate smoke box for hanging sausages. Perhaps even a large cabinet as a smoke house.

The smoke generator has always intrigued me as it is an extremely viable solution. Being tied to pucks bothers me. I can make my own chips with my wood-chipper.

[euge]

Want to add that Harbor Freight has a soldering-iron for $3.99 so one got bought today. I'll chip some pecan branches and try out the rig demonstrated in the video.

[tubercle]

I made an external cold smoker so I now smoke bacon at what ever the ambiant temp is. Cost about $5.
 Going to smoke a boston butt Sunday (@225f) and I will try to remember to take pics.

[euge]

I'm thinking that when it hits the 30-40-50's that would be the optimum time for cured bacon. Actually smoke it and then not really worry about it getting to 150ish. And either eat it that way like slanina or crisp it up all breakfast-like.

And this stuff (many cured smoked meats) is really meant to be smoked over the course of weeks with a fire lit once daily according to the Marianski bros. That's real preservation.

[hamiltont]

A couple racks of Baby Backs...
 

[bluesman]

A couple racks of Baby Backs...
 

They look fabulous my friend!