MacKenzie Posted October 14, 2016 Report Share Posted October 14, 2016 (edited) I had some pork belly all ready for the arrival on the KK smoke generator. Today was the day to try it out. I had a couple of things to learn, most important is make sure the wood in the smoker is going really well, in other words get enough of a fire at the beginning so that it will continue to burn. I also found out if you disconnect the tube from the pump and blow into the tube that will get things going too. All in all it worked really well and I'm looking forward to slicing and tasting it tomorrow. The first smoke from the generator- The setup- Bacon is smoked to IT 145F. The flip side- One thing about this generator, if the fire dies down it is so much easier to relight than any other smoker I have. There is no problem getting at it or adding more fuel. Something that I did differently this time and it was to cold smoke for 2 hours without the lump basket in the grill. After that I put the meat in the fridge while I started up the KK, keeping the smoke generator going for the entire cook. The outside temp. was 50F so I figured that it would be safe to do this. I'll find out tomorrow for sure. Edited October 14, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 15, 2016 Report Share Posted October 15, 2016 Bacon yum yum looking good Mac Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 15, 2016 Author Report Share Posted October 15, 2016 Thanks, Aussie . I hope I can sleep tonight. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 15, 2016 Report Share Posted October 15, 2016 Yum & I can't wait to hear your tasting report but judging from the looks you've got a new winner MacKenzie! Quote Link to comment Share on other sites More sharing options...
Shuley Posted October 15, 2016 Report Share Posted October 15, 2016 So awesome!Sent from my LG-D855 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 15, 2016 Report Share Posted October 15, 2016 That sure looks good. Never smoked my own bacon before but it is on the list. I'm curious how the "presmoke" method compares to just putting on the smoker for the duration. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 15, 2016 Author Report Share Posted October 15, 2016 I finished my last bacon on Little Ms. Pebbles this morning, putting it on the grill adds a whole other awesome flavour to bacon. After breakfast yesterday's slab of bacon was sliced up. Packaged and is now in the freezer. I have about 10 packages. BUT I have not tasted it yet. !!!!!!!! Quote Link to comment Share on other sites More sharing options...
Stile88 Posted October 15, 2016 Report Share Posted October 15, 2016 That looks very yummy mac i bet it tastes out of this world with using your new toy Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 15, 2016 Author Report Share Posted October 15, 2016 Thanks, Stile, tomorrow morning I'll know how it tastes.:) Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 16, 2016 Report Share Posted October 16, 2016 Hey Mac I made some bacon this weekend too, love home cured bacon! 1 Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted October 16, 2016 Report Share Posted October 16, 2016 Mac - your bacon looks epic! And very professional!! May I ask how you are slicing them?Sent from my SM-G935F using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted October 16, 2016 Report Share Posted October 16, 2016 Following this post carefully Mac. As soon as the straight rods show up on the site I will order the cold smoker with them. I would love for you to do a test with the smoke pot and smoke generator. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 16, 2016 Author Report Share Posted October 16, 2016 Thanks guys. @ tomahawk, I used a Global model G12. It has a 12 inch blade but the thing to watch out for when buying a slicer is the travel distance of the carriage. If the travel distance from the blade is too short you can't get the slab of meat to fit. Looks to me like you have some pretty dangerous slicers of your own. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 17, 2016 Author Report Share Posted October 17, 2016 (edited) Finally got to taste this bacon. I had a slice for breakfast this morning and could you ever smell the smoke, even the smoke detector gave a short burst of approval. It is delicious if I say so myself.;) Edited October 17, 2016 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 17, 2016 Report Share Posted October 17, 2016 Bacon is on my "to do" list this week Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 17, 2016 Author Report Share Posted October 17, 2016 That is great, Steve, can't wait to see what you do and hear what you think of it.:) Have you done it before? Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 17, 2016 Report Share Posted October 17, 2016 Looks delicious. Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 18, 2016 Report Share Posted October 18, 2016 1 hour ago, MacKenzie said: That is great, Steve, can't wait to see what you do and hear what you think of it.:) Have you done it before? Never done it. I plan on visiting my butcher tomorrow and picking up a pork belly and a brisket for pastrami. The latter will need to brine for a few weeks. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 18, 2016 Author Report Share Posted October 18, 2016 Aaaaaaaaah, you are on a big adventure.:) 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 18, 2016 Report Share Posted October 18, 2016 Why do I keep buying pre packaged bacon from the store?? Quote Link to comment Share on other sites More sharing options...
