Originally Posted by Fishin4bass723
Wondering, I have heard cold smoking bacon but never heard of hot smoking??????? What temp and for how long????????
When I smoke mine, I like to keep the pit temps around 200 and pull when the internal temp hits 150...the bellies are usually on there a 2-3 hours.
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"