Well let me tell you, I love all this bacon talk on this forum. Picked up an 8 lb pork belly yesterday and it is curing in the fridge as we type. I wanted to try the cold smoke method, so bought a few parts and threw them together and fired up small egg. She is sitting at 225* and right now the Large egg is at 71*, put the thermopen down the top vent. Seems to work well enough. Ambient temperature today is 42*. Question to anyone who cares to answer, I am using apple wood chunks that I cut by hand with a hand saw, so now oil from a chainsaw. The smoke smells kind of bitter. I don't use a lot of smoke in my cooks so I don't know if this is normal or not. Should I just store bought chips or chunks. Would it smell better? I don't want to screw up 8 lbs of belly. I would have some serious explaining to do.
Large, small, and a mini