When I did my bacon I ran the smoke for the first three hours or so. I made extra care not to let the last puck ash on my bradley. Seemed the three hours did not over power the meat and I did not get that over smoked soot taste on the outer skin. Could it be smoking every thing for the entire cooking period which in some cases was 8 hours was giving it to much of a smoke flavor which is what I found odd to most good smoked meat I had ate from others. The bacon was perfect to me but everything else was great just not the perfection I have been fighting for up till the CB.
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Remember... "If you smell smoke, yer smoking". One of the most common mistakes people make is assuming they must have smoke visible for the entire time of the session. If I had to put number on it...I might see it 60% of the time I think.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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