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All this Bacon talk....

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Comments

  • ChubbsChubbs Posts: 3,596
    NDG said:
    @kempy . .great tips, thank you.  I am thinking about putting the lightbulb in early to raise the temperature then pulling it before the belly/ams go on.  It is 25 F here now.  Two other quick questions:

    - do you have to clean out the fire box or can I place the AMS directly on used coals?
    - do you cold smoke with the belly at default grate level, at felt level, or raised above felt level?

    I cleaned my egg out but it is not necessary. My thoughts were let is sit on the high que for optimimum air flow. AMS still went out twice.

    I had bellies at standard grate level. Got great color. Smoked mine for 6 hours with maple. Strong smoke smell, but not too smoky when cooked.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • NDGNDG Posts: 931
    Thanks, forgot to ask about "post smoke chill" . . .did you let it rest in fridge for day before slice/fry?  If so, was it covered (freezer bag) or uncovered on cooling rack?
    Columbus, Ohio
  • ChubbsChubbs Posts: 3,596
    NDG said:
    Thanks, forgot to ask about "post smoke chill" . . .did you let it rest in fridge for day before slice/fry?  If so, was it covered (freezer bag) or uncovered on cooling rack?
    I put mine in a freezer bag in the fridge for 2 days before I sliced it. Still had a realliy strong smoke smell and i was worried it would be too smoky, but not at all.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • KempyKempy Posts: 186
    I sliced mine right away and put them in food saver bags.
  • ChubbsChubbs Posts: 3,596
    edited February 2013
    Kempy said:
    I sliced mine right away and put them in food saver bags.
    @NDG, make sure you throw the belly in the freezer for a little while before you slice it if you are slicing by hand. It makes it a lot easier to slice.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • NDGNDG Posts: 931
    Gotcha . . Thanks for helping me over the finish line, appreciate it.
    Columbus, Ohio
  • doubledouble Posts: 1,214
    Question how firm is firm ? Mines been in the fridge for 8 days now and I leave for New Orleans on Thursday so if I smoke it it has to be today or tomorrow but its not feeling very firm... Any thoughts?
    Lynnwood WA
  • ChubbsChubbs Posts: 3,596
    Remember it needs to sit uncovered in the fridge for a day before you smoke to form pellicle so the smoke will adhere. It is not going to feel like a piece of lumber by any means. Definitely firm to the touch though--- firm like a well done steak or more. Do you see any liquid in your bag?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 11,692
    double said:
    Question how firm is firm ? Mines been in the fridge for 8 days now and I leave for New Orleans on Thursday so if I smoke it it has to be today or tomorrow but its not feeling very firm... Any thoughts?
    Just throw it in your luggage and I'll smoke it for ya.  Might seem a little light when you get back the finished product....that's just a natural byproduct of me smoking it ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • JRWhiteeJRWhitee Posts: 2,356
    Mine has been in the fridge since last Sunday I have been flipping it every day or so, there is some liquid in the bag. Can I leave it in there until this weekend? 12 days then on a rack for a day then smoke? Thanks.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • ChubbsChubbs Posts: 3,596
    JRWhitee said:
    Mine has been in the fridge since last Sunday I have been flipping it every day or so, there is some liquid in the bag. Can I leave it in there until this weekend? 12 days then on a rack for a day then smoke? Thanks.
    Sure. Just make sure you rinse off the cure really well. You may want to slice a piece and cook it to test for saltiness before you smoke. If too salty then soak in water for a little while.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 11,692
    @JRWhitee you should be fine
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • doubledouble Posts: 1,214
    Yes I have liquid in the bag.
    @nolaegghead " you see Mr TSA officer I'm taking this bunch of liquid filled ziplock bags and pork to a guy in NO that's gonna finish the product for me"...
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 11,692
    Hey fellahs, this guy's trying to pass off C4 as pork bellies!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • doubledouble Posts: 1,214
    So should I take them out now then rinse them off and leave in the fridge? Smoke tomorrow afternoon ?
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 11,692
    double said:
    So should I take them out now then rinse them off and leave in the fridge? Smoke tomorrow afternoon ?
    I would.  But you'd be ok leaving it in the cure for another week too. If it gets too salty, you can reduce the salt with a fresh water soak.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • JRWhiteeJRWhitee Posts: 2,356
    Thanks guys.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • doubledouble Posts: 1,214
    I'm gonna rinse it now and smoke tomorrow I can't wait another week and probably won't be in any condition to do anything for a few days on my return ;-) thanks guys.
    Lynnwood WA
  • KempyKempy Posts: 186
    Chubbs said:


    Kempy said:

    I sliced mine right away and put them in food saver bags.
    @NDG, make sure you throw the belly in the freezer for a little while before you slice it if you are slicing by hand. It makes it a lot easier to slice.

    Yes it does. I forgot to add that part. I used my electric fish knife. By time u was done cutting my wrist was really sore. No pain no gain though. Definitely worth it for some delicious bacon.
  • NDGNDG Posts: 931
    Used torch to light one side of AMS maple pellets and had to run errands. It is around 20 F and my l dont have the correct plug to use my lightbulb with my extenstion cord . . Felt like I was in trouble.  Came back 2 hrs later and sadly only burned half inch until it died.  I just lit it up again good on side and middle and trying again.  Grrrrr . . 
    Columbus, Ohio
  • KempyKempy Posts: 186
    NDG said:
    Used torch to light one side of AMS maple pellets and had to run errands. It is around 20 F and my l dont have the correct plug to use my lightbulb with my extenstion cord . . Felt like I was in trouble.  Came back 2 hrs later and sadly only burned half inch until it died.  I just lit it up again good on side and middle and trying again.  Grrrrr . . 
    Make sure you let the fire on the pellets go a while before blowing out.  I would suggest at least 10 minutes.
  • JRWhiteeJRWhitee Posts: 2,356
    NDG said:
    Used torch to light one side of AMS maple pellets and had to run errands. It is around 20 F and my l dont have the correct plug to use my lightbulb with my extenstion cord . . Felt like I was in trouble.  Came back 2 hrs later and sadly only burned half inch until it died.  I just lit it up again good on side and middle and trying again.  Grrrrr . . 
    At least there is a good game on to watch while your smoking. Go Bucks!
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • nolaeggheadnolaegghead Posts: 11,692
    I'm about to make my own version of the Amaze-N-Smoker.  Just trying to finish up another project, but I have the materials.  Of course, it's gonna be bigger and burn longer and cost less.... will post a thread on this in the next few days.  Anything I can learn about how they can be improved will be incorporated into the design, so give it up!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • KempyKempy Posts: 186
    I'm about to make my own version of the Amaze-N-Smoker.  Just trying to finish up another project, but I have the materials.  Of course, it's gonna be bigger and burn longer and cost less.... will post a thread on this in the next few days.  Anything I can learn about how they can be improved will be incorporated into the design, so give it up!
    Maybe an additional hole in the middle for lighting a third spot.  I know I could do this by lighting from the top, but holding the torch upside makes me nervous.  Just a thought.
  • ChubbsChubbs Posts: 3,596
    Todd from AMS said they won't go out when the weather is warmer. Just an FYI.

    I think the ticket is dust instead of pellet honestly. I made dust out of some of my pellets and it burned all the way through without going out. It just didn't smoke as much.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 11,692
    Thanks Kempy.  You can burn sawdust too, I suppose?  Gawd, I throw so much sawdust and wood chips away....unfortunately they're mostly cypress.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • NDGNDG Posts: 931
    Mine is burning good now . .
    Columbus, Ohio
  • U_tardedU_tarded Posts: 1,220

    I'm about to make my own version of the Amaze-N-Smoker.  Just trying to finish up another project, but I have the materials.  Of course, it's gonna be bigger and burn longer and cost less.... will post a thread on this in the next few days.  Anything I can learn about how they can be improved will be incorporated into the design, so give it up!

    I made my one out of a grill screen with some tin snips. Got 12 hours out of one load upsing chips (very fine) just above sawdust for a big chief. I call it the big u smoker. Cost me about $5 and 30 mins
    image.jpg
    3264 x 2448 - 3M
  • NDGNDG Posts: 931
    Well I failed.  I am blaming the weather and my egg setup with too much old coals blocking air flow, never really got going. Sliced a piece (thick) this morn and it was not appealing.    I will write later with more details and with my suggested corrections for my nxt attempt.
    Columbus, Ohio
  • ChubbsChubbs Posts: 3,596
    NDG, sorry to hear. Why was it unappealing? I will wait for your later post...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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