Food Smokers and Smoking Tips/Tricks/Techniques

Sure it will still be fine. I actually got some banana ketchup when I did mine. But don't let it marinade too long with the sugar in it, couple of hours is all or the meat will start to get hard.

 

Wait, I can do something to make my 'meat' hard? I'm old but everything still works, mostly.

 

The GMG is running at 150* with a smoke daddy adding smoke. How long, you reckon? Obviously I can't get an internal temp.

 

LOL I should have known better. And same here...

150° isn't very hot I did it over warm coals on the grill. It wasn't really very hot. The fat and sugar dripping causes it to flare up of course, and basting. I turned mine every couple of minutes. I think most people say to do it over medium to medium low heat whatever the hell that is. Think I'd turn it up more than 150. When I smoke bacon I normally keep it at 140, 160° max. When doing jerky anything over 180° is cooking it. So think I'd go up to at least 200 because you are now cooking it. But keep an eye on it. Doing it that low shouldn't burn as easily as the coals like I did. You could work you way up in temp slowly and smoke it as you go, sounds like you have a good setup for that. Now your making me hungry!

 

Sitting here smelling my pork butt rest is killing me

 

I did a little something to this one for the last hour of smoke I never do so I’m hoping it turns out tasty

 

I',m going to turn in a few minutes. Pics incoming!

 

1rst one pre flip 2nd 1 post. I'm gonna let it rock for a while, then crank up the heat for the crispy.

 

And there was a little of this on there as well:

 

Clean bone

Some bark, ring and moisture pics. It is so moist it literally folded backwards

 

Man, some of this with some Bacon from @CurtB and I'd be set! Hog Heaven!

 

Frogmats you say? I basted mine then turned. And did it every 3 minutes or so. Like you said can't probe them but can kind of tell when they are done. Those look pretty damn good to me! Funny in the cast iron skillet like them somewhat crispy but a little chew. On the grill liked them with a lot more chew.

 

Anything over 100 degrees is considered "hot smoking" and hot smoked products are need to be taken to a 152 to 155* internal temp.

 

Only if you plan on not cooking it again before eating it. Normally pork belly and side is cooked after smoking. Cold or hot that is why we cure first right? The top temp of the 4 hour danger zone is 140°. With cured meat can go a lot longer but normally I don't, usually have enough smoke by then anyhow.

There is a situation where I don't always cook the bacon first however.



Canadian Bacon. I always make sure to take it to 160° internal temp because I might be known to eat a slice or 2 cold. But not with peameal on it

I like to mix up the Canadian Bacon cures when I do it and it is one of the few times I use all 3 probes on the BBQ Guru. Think your one of the few that also run one. The only issue I have with it is that in the single digits down around zero the screen shuts off, but then again so does the GPS in my truck. And with the wifi don't even use the screen anyhow. But getting down in the teens and twenties below zero the whole thing shuts down. Then I have to go out and open the remaining 2 bottom vents and stick a meat thermometer in the silicone grommet to monitor temps and adjust vents accordingly. Tried wrapping chemical heat hand warmers to the unit but still no joy.

 

We don't cure to smoke we cure to ward off botulism while we do different .

Tomorrow I'm starting a little 12 pounds of guanciale. It'll take upwards of 16 weeks to finish and it won't see 1 second of smoke. Also starting 2 more bellies that will take upwards of 40 days to finish. These however will see smoke. Lots and lots of smoke. No less than 40 hours and if the weather is still cooperating they will see 80 to 100 hours o smoke.

 

Daaaaamn skippy. Came out like butta

 

Sounds like perfect weather

 

You going spicy or sweet, combo? I went combo on this one