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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 by Icefever

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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.

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Cheers @sub333  m0114.gif  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.

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