I have made a ton of bacon in the past but have always hot smoked it, I just took about 9 pounds out of the cure and drying it in the fridge now. I am thinking of trying to cold smoke it this time. I have an A-MAZE-N unit but understand that it needs to be run in a heated environment to avoid creosote -- so I am thinking of using my BWS--running a snake like of coals in the fire box and running the A-MAZE-N in the cooking chamber. Any reason that this won't work? Should I have water or sand in the water pan? Any thoughts welcome and Pr0n to follow
Thanks
Thanks