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Old 12-02-2011, 10:36 PM   #6
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC

You are hot smoking, not cold smoking.

If you have used a curing salt on the bacon, take it up to 150F internal. If not, take it up to 165F Internal. Let the grill temp get to 200-225F. That will get you done faster. You've alread been on for 2.5 hours, so time to get it done.


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