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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-05-2019, 11:16 PM | #16 |
is one Smokin' Farker
Join Date: 06-23-16
Location: In the hot Zambezi Valley
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Cold smoke here, with the proQ smoke generator.
I like birch saw dust. Let it firm up in the fridge afterwards, wrapped in a tea towel. Sometimes I smoke multiple times. Smoke for 6-10 hrs at night, in fridge at daytime, smoke at night....
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Life is too short to drink bad wine (anonymus) |
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12-06-2019, 06:20 AM | #17 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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After a cold smoke, when you put it back in the fridge, it's in a ziplock bag?
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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12-06-2019, 10:47 AM | #18 |
Knows what a fatty is.
Join Date: 11-26-13
Location: Minnetonka, MN
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I almost always double smoke; living in Minnesota allows me to do this safely most of the time. I also double smoke my canadian bacon and jerky. Here is my last batch of bacon I finished a couple of weeks ago.
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Lyfe Tyme 16x40 Offset, Traeger Texas (American made), Blackstone 36, Weber 22" Kettle |
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12-07-2019, 03:40 AM | #19 | |
is one Smokin' Farker
Join Date: 06-23-16
Location: In the hot Zambezi Valley
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Quote:
Nah, sometimes in a tupperware without lid, sometimes just wrapped in a (clean) tea towel. I like to dry out the bacon before using. My fridge is one of those old ones that still needs defrosting. Not sure if you could do this in the modern ones. They seem a bit more humid to me.
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Life is too short to drink bad wine (anonymus) |
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