Bacon- Before I Start......
I decided I need to make some bacon after reading all about it here. Maybe some sausage too!
Question is do you think I can successfully smoke at 180 degrees on my UDS?
I have a BBQ Guru but I've never tried to go that low.
My UDS has 2 racks, would you use both racks?
For a normal cook I use 3-4 fist size chunks of wood, would you do anything different for bacon or sausage?
I'm having quite a time finding fresh pork bellies here. Sam's and 2 groceries looked at me like I was an alien. Think I'll try a small town custom meat packer about 30 minutes away and see.
UDS with BBQ Guru DigiQ, Weber Gasser, XL Big Green Egg, Charcoal Grill, Red Thermapen