Naio wrote:
Interesting!
I am very new to smoking. I have been using a 30-inch unit, keeping the temperature as low as I can and still get smoke. But after 4 hours the bacon is cooked. Does that mean I'm doing it wrong? I slice it up and freeze it and fry it for breakfast and it makes me very happy. But is it not supposed to end up cooked?
I don't carry a grill with me, but I could, if that is a better solution. I have a little one that I got for free. I've never used it.
I don't really understand how it is different from my propane stove, except that there is a little Hood over the burners. Is that to keep the grease from putting out the flame or catching on fire or something? Do I really need both a grill and a stove?
I'm feeling a bit clueless here, but eager to learn!
If you already have something to use as a smoker, lower the temperature as low as you can, that is when you get the best smoke. That is the beauty of the smoker tube, it produces very little heat. Maybe you just need to work with what you have more so you can learn it better.
My experience with bacon is limited, but I have done roasts, briskets, chickens, turkeys, steaks, beans, mac and cheese, etc. with great success.
