bacon smoke in progress. Help with temperatures?

Temps will go up when you raise the lid - more airflow = higher temps. I'm still pretty new to smoking bacon, but I've taken the IT to 150 and I've taken it to 127 - got good results with both. Cold smoking is a lot lower temp - I wouldn't know exactly what 'cause in SoCal we don't get cold enough ambient temps to do that, which is a bummer. Last weekend I ran cooker temps between 135-150.

I'm assuming you've used either Instacure #1 or Tenderquick for this, correct? That is what enables you to keep pork in the "danger zone" for an extended period.

Thirdeye has a mighty fine blog you may get some good info from.

There's been a bunch of bacon love the past couple weeks, so search around a little and you should find some great threads - there's a search box at the bottom of the page.

Good luck!

You can COLD smoke with ANY cooker.All you need is an empty bean can,woodchips and a soldering iron.:wink: If it's hot outside,fill a pan with ice to sit under whatever you are COLD smoking.

You are hot smoking, not cold smoking.

If you have used a curing salt on the bacon, take it up to 150F internal. If not, take it up to 165F Internal. Let the grill temp get to 200-225F. That will get you done faster. You've alread been on for 2.5 hours, so time to get it done.

Cheers!

Bill

Pork fat starts rendering at temps above 85F. I do not monitor the internal temperature of my bacon when "cold" smoking... I monitor the temperature of my smokehouse to keep it below that level while cold smoking bacons and hams.
I don't want them to be cooked...just "cold" smoked.

My last batch cold smoked for 17 hrs...
http://cowgirlscountry.blogspot.com/2011/12/smokehouse-cold-smoked-bacon.html