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Old 09-08-2013, 08:51 PM   #3
On the road to being a farker
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Join Date: 08-05-13
Location: Chickamauga, Ga

They were on the smoker at about 250F for roughly an hour. There isn't a lot there to go slow with. I got them up to about 150F internal. Some of the bacon was crisp and some wasn't. I think a little hotter would work better on the next batch. I'm thinking 350F for I'm guessing 30 min. I'll post how it works. Now I just have to shoot a few more!
Michael. Comp team "Q-inator!", Southern Q Limo.
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