How to Make Homemade Dry Rub Bacon - Recipe
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I have a Fast Eddy pellet smoker that’s capable of hanging at least three bellies. The smoke setting, it’s lowest setting, usually runs at about 120 degrees. I think you are correct suggesting that I use a good thermometer. In fact, I think I’ll need several to monitor pit temp and belly temps. And I can always open the door to dump heat if I need to as you suggest. I guess I was hoping for a simple answer but as you say, its all about time and temperature.
Thanks YooperDog for your suggestions, I really appreciate it.
T Jake you can try a smoke tube with the door cracked open or run an offset set-up to keep the initial temperature low enough. Dumping heat isn’t the best solution, but I have done it when I realized I was losing control of my temperature. I have since upgraded over time but learned a lot experimenting with what I had. I have seen folks on here come up with some creative and simple solutions. processhead is turning a fridge into a smoker, passing along pic’s and a step by step tutorial.
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Thank’s YooperDog,
I think I will use the time while that bacon is curing in the fridge to figure out that smoker of mine. Ive never really needed to control the heat to this extent but it’s time I figured it out.
I do have one of those smoke tubes, and I think that could be part of a solution.
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