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Unread 12-06-2012, 10:53 PM   #2
IamMadMan
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Quote:
Originally Posted by deerslayer8153 View Post
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.
Maybe try a test run with a pan of water. If it doesn't go to 180, turn off the guru and adjust the settings manually

Quote:
Originally Posted by deerslayer8153 View Post
My UDS has 2 racks, would you use both racks?
You can use both racks or hang the bellies.

Quote:
Originally Posted by deerslayer8153 View Post
For a normal cook I use 3-4 fist size chunks of wood, would you do anything different for bacon or sausage?
I like to cold smoke bacon and smoked sausage for a few hour before I raise to finishing temperatures. But to each his/her own method...

Quote:
Originally Posted by deerslayer8153 View Post
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.
Thanks!!
Try Restaurant Depot, or local slaughter houses.
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