Yesterday we smoked the bacons. The recipes called for hot smoking, which ended up cooking the bacon more so than what you would purchase. I want to try cold smoking sometime (the temp in the smoker never gets above 100 degrees), but the results we got from both of these pieces was extraordinary. I'll let the photos speak for themselves. First, ready for the smoker:
I want to point out that my dear husband is the one who did all the smoking. I merely observed. Not only did he build the fire, he make his own lump charcoal out of oak chunks. This involves a few extra hours of work, but my sweetie wants only the best. Since we found out that charcoal contains all kinds of additives including actual coal. Yuk.
We supplemented the oak coals with hickory chunks to enhance the flavor. DH tended the fire for nearly 4 hours, maintaining it at the optimal temperature. The smell was amazing.