Hi Folks - just joined Forum.
I have always been very interested in smoking food but never knew where to start. Then, last year I visited the Brogdale National Apple Festival and met Wade.
Saw his smoking demo and the “incinerator” smoker. I have now had a go at smoking bacon using Wades “dry cure bacon kit” which has excellent detailed instructions.
Great result. Got my neighbours to do a taste test and they loved it !!. I was surprised how warm the smoker was inside. I placed the smoke unit in the bottom of the smoker and hung the pork belly over it. The bottom end almost cooked. Maybe I should use an offset box and channel the smoke through some ducting ? I have seen a thread on the forum about this.
I smoked it for 12 hours as I thought any longer and it would cook !! Used the A-maze-n smoker maze with hickory pellets from Woodchurch. Wade has helped me enormously with his advice. Lots more to learn and looking forward to doing some more smoking. I must say this forum is excellent and as a beginner I kow it’s going to be a great help to me. Thanks.