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Midnight Smoke
07-04-2009, 12:23 PM
Seems every time I do my ABT's they come out just okay. My Bacon never seems to get really crisp or if it does the Peppers are not quite ready. What temp/time should I be doing? Indirect/Direct?

Want to do some this afternoon and would like to get them right this time.

Thanks!

motoeric
07-04-2009, 12:26 PM
Indirect at about 230. I do them for about 3 hours. Maybe a tad longer.

If you are having a persistent problem, have you thought about precooking the bacon a bit?

Eric

Midnight Smoke
07-04-2009, 12:28 PM
Indirect at about 230. I do them for about 3 hours. Maybe a tad longer.

If you are having a persistent problem, have you thought about precooking the bacon a bit?

Eric

Thanks, I have never Pre-Cooked the Bacon. Good idea!

thirdeye
07-04-2009, 12:33 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/DSC03286a.jpg

I'll bet you're spending too much money on bacon. :shock: Go for the cheap stuff, I mean really cheap and really thin. It stretches better when wrapping and crisps up nice too. I pre stretch it on the tray before starting to wrap. I cook around 275° indirect.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/DSC03288a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/DSC03296a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/DSC03265a.jpg

jack040806
07-04-2009, 12:36 PM
I usually go at 230 ish and just cook until the bacon looks done.

Midnight Smoke
07-04-2009, 12:42 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/DSC03286a.jpg

I'll bet you're spending too much money on bacon. :shock: Go for the cheap stuff, I mean really cheap and really thin. It stretches better when wrapping and crisps up nice too. I pre stretch it on the tray before starting to wrap. I cook around 275° indirect.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/DSC03265a.jpg


Yours always look good! Can I ask how long you cook them? Also, when you cut yours like you do are you cutting down the center and getting 2 halves or just cutting a smaller section off and discarding? I guess it would depend on the size of the pepper, right?

thirdeye
07-04-2009, 01:37 PM
The cook time is usually 90 minutes or less depending on the size of the pepper. I do lower the heat when I have really big ones. I just split them in half as equally as I can. Some folks will put the halves back together before wrapping.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/dsc03273aL.jpg


I have cooked them very raised direct, but you really need to keep an eye on them.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC06305JPGa-1.jpg

Get a load of this boy, it's an Anaheim.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%205/DSC02405a.jpg