Recent content by Chandler J

I didn't realize that lower than 200 wouldn't cook it...When Alton Brown did it with some ducting to cool the smoke down the temp was under 80 F ...I really don't want to cook the bacon at all, just flavor and preserve it. In any event I'm 4 hours in and have had little issue keeping it...

I have/had the same issue/concern...I find it's important to keep the batteries well charged on your Maverick, and then try placing it in different positions...sometimes I get what you experience ~ 30 degree difference and sometimes they're dead on. I usually go with the Maverick.

So currently attempting a cold smoke, it's stabilized at 117 F...I used an arbitrarily small pile of leftover partially burned coals from a previous smoke which I got going with the torch and then put one big piece of apple wood on top. I'll be home all day so I can monitor it and try and keep...

I usually keep the skin on post-curing pre-frying...is that wrong?

I actually built a "Little Brown Egg" ceramic electric smoker based on Alton Brown's design, but it easily went above 200...I could try with the hot plate on the very lowest setting but not sure it still won't get too hot.

I want to smoke some self cured bacon without cooking it...is it possible to get around 100F in the WSM? Maybe use 3-4 coals and a hunk of wood? I'd like to smoke it for 5-6 hours, without cooking it.

I've done a few briskets now in Montreal Smoked meat style, and while I've successfully corned my own beef over 10 days, wet cure, in the fridge a la Alton Brown and then slow smoked, I've had great success with a pre-corned beef I got from Robert's Corned Meats in San Francisco. I should have...

I did a dry cure bacon rub including some pink curing powder for 1 week in the fridge, flipped a few times, and then I just washed off the cure and fried up some slices. Amazing. I am going to smoke the next one once it's done curing. However, I intend to use only a few pieces of charcoal and a...