bacon smoke in progress. Help with temperatures?

laveen1 · 12-02-2011, 08:35 PM

9:30 PM Eastern.
I have shut the vents down to almost all closed (Weber 22" kettle). The bacon has been smoking for about 1 1/2 hrs now. The grill temp is up to 130, the meat is at 88. It will probably continue to climb. I'll open the lid and bring the grill temp down, but I don't think this can qualify as cold smoke! Should I let the meat get up to (?) 130? 140? 150?, or should I try to keep it around where it is?

laveen1 · 12-02-2011, 08:47 PM

9:45 PM Eastern - Opening the lid didn't help. To my suprise the temps jumped up a little. The grill is at 150, the bacon is 102 (small piece).

gtr · 12-02-2011, 09:26 PM

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!

laveen1 · 12-02-2011, 09:49 PM

It's been smoking now for 2 1/2 hrs and the it of the bacon is up to 135, the grill is up to 188. I guess at this point I should just let the IT go up to 150. Even though I cured it I don't want to mess around with these temps. Maybe if I decide to get an actual smoker I can do some "cold" smoking.

Hoss · 12-02-2011, 10:12 PM

You can COLD smoke with ANY cooker.All you need is an empty bean can,woodchips and a soldering iron.

If it's hot outside,fill a pan with ice to sit under whatever you are COLD smoking.

SmokinAussie · 12-02-2011, 10:36 PM

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

cowgirl · 12-03-2011, 01:03 PM

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/...ked-bacon.html

laveen1 · 12-03-2011, 01:48 PM

What cure recipe for bacon is OK for a 17 hour smoke? How can I tell if my cure is adequate?

12-02-2011, 08:47 PM	#2
laveen1 Knows what a fatty is. Join Date: 11-13-11 Location: Laveen, AZ Downloads: 0 Uploads: 0	9:45 PM Eastern - Opening the lid didn't help 9:45 PM Eastern - Opening the lid didn't help. To my suprise the temps jumped up a little. The grill is at 150, the bacon is 102 (small piece).

12-02-2011, 09:26 PM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-02-2011, 09:49 PM	#4
laveen1 Knows what a fatty is. Join Date: 11-13-11 Location: Laveen, AZ Downloads: 0 Uploads: 0	well, the it of the bacon is up to 135, the grill is 188 It's been smoking now for 2 1/2 hrs and the it of the bacon is up to 135, the grill is up to 188. I guess at this point I should just let the IT go up to 150. Even though I cured it I don't want to mess around with these temps. Maybe if I decide to get an actual smoker I can do some "cold" smoking.

12-02-2011, 10:36 PM	#6
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	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 __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

12-03-2011, 01:03 PM	#7
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	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/...ked-bacon.html __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-02-2011, 08:35 PM	#1
laveen1 Knows what a fatty is. Join Date: 11-13-11 Location: Laveen, AZ Downloads: 0 Uploads: 0	bacon smoke in progress. Help with temperatures? 9:30 PM Eastern. I have shut the vents down to almost all closed (Weber 22" kettle). The bacon has been smoking for about 1 1/2 hrs now. The grill temp is up to 130, the meat is at 88. It will probably continue to climb. I'll open the lid and bring the grill temp down, but I don't think this can qualify as cold smoke! Should I let the meat get up to (?) 130? 140? 150?, or should I try to keep it around where it is?

12-02-2011, 10:12 PM	#5
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	You can COLD smoke with ANY cooker.All you need is an empty bean can,woodchips and a soldering iron. If it's hot outside,fill a pan with ice to sit under whatever you are COLD smoking.

12-03-2011, 01:48 PM	#8
laveen1 Knows what a fatty is. Join Date: 11-13-11 Location: Laveen, AZ Downloads: 0 Uploads: 0	What cure recipe for bacon is OK for a 17 hour smoke? How can I tell if my cure is adequate?

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Got my smoke on, brisket in progress (with pron)	jlondon	Q-talk	12	06-04-2011 12:25 AM
Got my smoke on (brisket in progress with pron)	jlondon	Q-talk	15	08-17-2010 10:35 AM
help! first smoke in progress	JoeB	Q-talk	12	07-02-2010 04:07 PM
First Smoke in progress...	NorCalTDS	Q-talk	29	04-28-2010 07:09 AM
UDS Ham Smoke Now in Progress!	Moose	Q-talk	13	03-29-2010 07:42 PM