bacon smoke in progress. Help with temperatures?
9:30 PM Eastern.
I have shut the vents down to almost all closed (Weber 22" kettle). The bacon has been smoking for about 1 1/2 hrs now. The grill temp is up to 130, the meat is at 88. It will probably continue to climb. I'll open the lid and bring the grill temp down, but I don't think this can qualify as cold smoke! Should I let the meat get up to (?) 130? 140? 150?, or should I try to keep it around where it is?