Icefever Posted June 10, 2019 Share Posted June 10, 2019 (edited) When I fire up the ProQ on Wed for the bacon I'll thinking of having a go at garlic while the smokers on. Anyone any ideas on time for garlic??? Ice. Edited June 10, 2019 by Icefever Quote Link to comment Share on other sites More sharing options...
sub333 Posted June 10, 2019 Share Posted June 10, 2019 One article I saw recommended 12 hours of cold smoking, but I tried cold-smoking them for about 3 hrs (while I was doing some cheese), and they turned out really well. Have mellowed slightly but still have lovely aroma. Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 10, 2019 Author Share Posted June 10, 2019 Cheers @sub333 I'm looking at up to 7/8 hours for the bacon so may throw in half a doz....then take them out one by one on the hour after 3 hours. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 10, 2019 Share Posted June 10, 2019 There you go Ice! Quote Link to comment Share on other sites More sharing options...
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