Smokers, Bacon, FUN!!

[sourdough]

I've talked about smokers, bbq pits etc........What about smoker bacon???

When in FL my neighbor could not stop talking about getting pork bellies and smoking them prior to being in the RV. We talked of his recipes; how things turned out etc. He ended up buying a GMG Davy Crockett and was happy as could be. He never smoked a belly in it but we sort of "did" it as we tried to work things around.

Bought pork bellies in FL because I'd never seen them in our burg. Brought them home then found some in the city (nice ones). Never smoked a belly or made bacon; Well.....

It's EASY....very EASY! Made 5 lbs this afternoon (first time) and I could not be more pleased. I love Wright's Bacon and don't buy anything else... till now. I can make my own! There is no reason to pay $8 a lb when you can buy the belly for 1/2 that, have fun AND it tastes so good.

Just a heads up/thought/idea for those looking for something to do with that smoker other than a brisket or butt.

[gearhead]

We use Wrights bacon as well.
I've never noticed pork bellies for sale around here either, but I never have looked specifically for them. Beef is so expensive we eat more pork than in the past.
I'll look for pork bellies next time we're in the store or butcher shop.

[sourdough]

I got mine at HEB if there is one anywhere near you.

[chuckster57]

I have had my Louisiana pellet grill for 10+ yrs now. I use Bear Mountain pellets since they are 100% wood, no wax. Have you tried pizza yet? We use English muffins and prego pizza sauce. Your choice of toppings. Set the grill to about 400.

[sourdough]

I did pizza once. It worked find and I like one out of a smoker. I made it on the Davy Crockett and it was a little small for what we wanted and had to make 2 small pizzas which was kind of a pain. Got a larger smoker here at the house and I'm going to try it here.

[BrooksFam]

I've been doing bacon and pork belly on my Traeger for some time, its great. Home made pizzas are also great on the smoker.

[Badbart56]

Originally Posted by sourdough

I've talked about smokers, bbq pits etc........What about smoker bacon???

When in FL my neighbor could not stop talking about getting pork bellies and smoking them prior to being in the RV. We talked of his recipes; how things turned out etc. He ended up buying a GMG Davy Crockett and was happy as could be. He never smoked a belly in it but we sort of "did" it as we tried to work things around.

Bought pork bellies in FL because I'd never seen them in our burg. Brought them home then found some in the city (nice ones). Never smoked a belly or made bacon; Well.....

It's EASY....very EASY! Made 5 lbs this afternoon (first time) and I could not be more pleased. I love Wright's Bacon and don't buy anything else... till now. I can make my own! There is no reason to pay $8 a lb when you can buy the belly for 1/2 that, have fun AND it tastes so good.

Just a heads up/thought/idea for those looking for something to do with that smoker other than a brisket or butt.

Whether you are aware or not, there are quite a few very good smokehouses in the region and all have their signature recipes to attain the delectable flavors we connoisseurs desire. Taking nothing from your own abilities (and yes, it's fun!) I love trying some different flavors. One such establishment is about an hour or so north of your vacation spot, they are located in southwest Georgia. If in your travels you should go this way be sure to check them out. Great, friendly folks too! https://jonesctymeats.com/

[notanlines]

Ever so slight change of raw materials, but same subject. I have come into possession of 5 Wagyu beef cheeks. (a long story) I am smoker savvy, but I still smoke meat with a not very fancy vertical round smoker.
I have never smoked beef cheeks before and thought I'd ask our usual group if any had a favorite way/method/recipe that might give me a little guidance other than the usual "smoke at 250 degrees, meat at 200 degrees, sea salt and pepper rub, oak or hickory, etc."
The five weigh about 2 1/2 pounds so I thought I'd just do two first and see what happens.

[tech740]

Originally Posted by notanlines

Ever so slight change of raw materials, but same subject. I have come into possession of 5 Wagyu beef cheeks. (a long story) I am smoker savvy, but I still smoke meat with a not very fancy vertical round smoker.
I have never smoked beef cheeks before and thought I'd ask our usual group if any had a favorite way/method/recipe that might give me a little guidance other than the usual "smoke at 250 degrees, meat at 200 degrees, sea salt and pepper rub, oak or hickory, etc."
The five weigh about 2 1/2 pounds so I thought I'd just do two first and see what happens.

Never heard of beef cheeks before. After googling I need to try. I would do 250ish until an internal of 210 according to what I found. I have had good luck with a competition blend pellet in my smoker. Let us know how it turns out.