Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: Sum1 on October 25, 2015, 10:50:01 AM
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Today is my first attempt at smoking bacon.
The slab (around 5 pounds) has been cured and is sitting in the fridge waiting to be smoked.
A few questions..
1. What is the best temperature to use? Note that I don't have the cold smoking tray. I've seen guys run it on 100F for two hours, then bump it up to 200 till IT reaches 150. Others run it on 100C, or 200F, for the entire time. What's your take?
2. Do you smoke it skin side up or down?
3. How many oz of wood do you use?
TIA!