Originally Posted by Pugi
Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi
I like smoked bacon, so I cold smoke (NO HEAT at all) for 2 hours before going to a the low smoking temperature. But do what works best for your taste.