I have 6 pieces (3 full slabs) of pork belly curing for bacon which should be ready to smoke next Monday or Tuesday. I'd like to start smoking them at a temp of about 90 or 100°F and then slowly increase the temp and smoke to 140-160°F. To do this, I was going to put 3 of the pieces at a time in the XL (2 on grid, 1 on Xtender) and then have a small fire in the Large beside it with a length of dryer hose connecting the two. I know someone has posted a 2-Egg hookup before (Darryl?), but I seem to remember that running from one chimney to the 'receiving Egg''s exhaust vent. I'm thinking of going chimney to chimney with the hose held in place by adjustable clamps. Questions:
Anyone have experience with this set up? Will a chimney-to-chimney set up work? If vent on both Eggs are open the airflow should go from hot Egg in-flow to receiving Egg exhaust flow, just like the way an offset cooker draws, shouldn't it? Lastly, what type and size of fire is necessary in the 'hot Egg' to create the temps in 'receiving Egg' that I am seeking? And also, does the length of connecting hose play a (major) part in either heat/smoke flow and do you feel there is an 'optimum' length? Lotsa questions, I know. Hopefully someone out there has walked this path before and can help me out a bit....