Seasport Posted January 26, 2023 Report Share Posted January 26, 2023 Hi, a couple of questions regarding bacon on a 32BB, do you use a full basket of lump and add chunks of smoking wood. Do you smoke bacon direct on main grate and what dome temp are you looking for? Regards Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 26, 2023 Report Share Posted January 26, 2023 I don't have a 32 but I always fill the basket with lump and run the KK at 225F until the internal temp of the pork belly is 143-145F. Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted January 26, 2023 Report Share Posted January 26, 2023 Same as above. I do indirect heat with my 32BB when I do bacon. I add the wood chunks in with the lump when I fill the basket. I use the basket divider with the end and one extra plate; roughly 50%. I fill that portion up completely. I aim for a dome temp of 225F as well. Quote Link to comment Share on other sites More sharing options...
Seasport Posted January 26, 2023 Author Report Share Posted January 26, 2023 Thanks for your reply. I have always run mine with the basket divider, using the end and one plate. I will most likely do again and will try to achieve the dome temp and bacon internal temperature. Quote Link to comment Share on other sites More sharing options...
Wobster Posted February 5, 2023 Report Share Posted February 5, 2023 I’m a little late to this but after curing…I usually hot smoke at 225° to 150° IT. Many cold smoke for up to 24hrs (usually in 8 hr sessions) which I may try now that I have the cold smoke attachment for my KK (though to cold smoke, as you may know, you have to keep the temperature below 90°. Here in AZ that makes cold smoking impossible many months out of the year). Then refrigerate for a few days for the smoke to “mellow” before slicing. Quote Link to comment Share on other sites More sharing options...
Dono Posted February 7, 2023 Report Share Posted February 7, 2023 Just curious, can you do bacon successfully without using curing salt? Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2023 Report Share Posted February 8, 2023 It's not recommended. It's called botulism! 1 Quote Link to comment Share on other sites More sharing options...
Seasport Posted February 9, 2023 Author Report Share Posted February 9, 2023 Brindled pork belly with a dry rub for 12 days in fridge, rinsed in cold water, back in fridge 24 hrs, Smoked bacon as recommended and turned out great. Thanks 1 Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted June 10, 2023 Report Share Posted June 10, 2023 I’m doing my first ever Bacon smoke early next week. Following Meathead’s “Simple Bacon Recipe”. A friend of mine shared some with me and I thought it was very good so going to try this one out. Picked up a 8lb pork belly and started curing it yesterday. Before this I’m looking forward to smoking 3 racks of ribs on my 32” KK. Will use both the smoke pot and cold smoker until the ribs are cracking nicely on the bend test! Going to dry rub with Oakridge BBQ Dominator Sweet rib rub. Once cooled down going to vacuum seal and reheat via Sous Vide for a quick easy meal when in Canada on a fishing trip! If I think of it I will send pics to the KK forum. All the best, 2 Quote Link to comment Share on other sites More sharing options...
