Bob Correll
R.I.P. 3/31/2022
I named it hickory hickory smoked bacon since I used Kingsford Hickory for the snake fuse with hickory chunks on top.
The theory for the double row start was to get 'er up and smoking good, then lower the temp for a longer smoke.
Worked well at first, but the wind kicked up and after about an hour my grate temp had climbed to 190 and I wanted 160 to 170, so I broke it into a single row.
A third of a slab of pork belly after a 7 day cure.
5 hours later.
For you photo buffs this was shot at f5.6 and 25600 ISO.
This one at f4.5 and 9000 ISO.
Not really a barter, son stopped by with some morels for us, and I gave him some bacon.
I sense a mushroom and cheese omelette for breakfast tomorrow instead of the bacon trimmings McBob I had this morning.
It was a cool day yesterday for smoking bacon, 52F, 3 days ago we tied a record high of 88F, perfect 70F today.
Hope your Sunday is as nice!
The theory for the double row start was to get 'er up and smoking good, then lower the temp for a longer smoke.
Worked well at first, but the wind kicked up and after about an hour my grate temp had climbed to 190 and I wanted 160 to 170, so I broke it into a single row.
A third of a slab of pork belly after a 7 day cure.
5 hours later.
For you photo buffs this was shot at f5.6 and 25600 ISO.
This one at f4.5 and 9000 ISO.
Not really a barter, son stopped by with some morels for us, and I gave him some bacon.
I sense a mushroom and cheese omelette for breakfast tomorrow instead of the bacon trimmings McBob I had this morning.
It was a cool day yesterday for smoking bacon, 52F, 3 days ago we tied a record high of 88F, perfect 70F today.
Hope your Sunday is as nice!