DennisLinkletter Posted May 23, 2015 Report Share Posted May 23, 2015 Just finished reading a kindle book on old school smoking and realized I've always been a less is more guy when it comes to smoke. So I decided to lay down some not cold smoke but not a hot one either.. Big ol' Belly with bones still in.. Cured by my German butcher. Tried to dry the outside in my refrigerator but after two days it was still a bit sticky.. probably too humid in Bali.. 4 hours at 145º 6 hours at 168º 30 minutes at 200º pulled at 147-150º Used my one coco log adapter and piled coffee wood against it.. Wrapped a towel around the chimney to force the air up thru a very small are in the front.. Have not sliced it but a piece I cut off the sides was like smoked butter and literally made my knees weak and wobble.. Super smooth no bitterness at all. It's going to be awesome.. PS this was only my second cook on this 32" main grate.. check out the before and after color! LOL that's all smoke... Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 23, 2015 Report Share Posted May 23, 2015 Holy smokes, did you ever smoke that bacon, Dennis. It looks awesome, simply awesome Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 23, 2015 Author Report Share Posted May 23, 2015 Yes I was laughing when I saw the color after about 8 hours and it was only about 138º Supa Smoke.. almost no airflow. About two cigarettes burning volume of smoke. The basket splitter setup forces the air thru the hole in the coco char so very little air gets fed into the burning charcoal. 10 hours on 1 stick of coco char plus the wood what smoldered with it. LOL Quote Link to comment Share on other sites More sharing options...
mk1 Posted May 23, 2015 Report Share Posted May 23, 2015 Nice!!! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 24, 2015 Report Share Posted May 24, 2015 That was a pretty kewl way you setup for smoking. Very nice. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted May 24, 2015 Report Share Posted May 24, 2015 Dennis what is that plate that you are sitting the coco on ?? Did i miss a posting about a new toy Normally for that length of smoke i use my amazing smoker with pallets but that looks even simpler. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 24, 2015 Report Share Posted May 24, 2015 Dennis, breakfast is long gone, where are the pixs of that bacon all sliced up and frying? Quote Link to comment Share on other sites More sharing options...
tony b Posted May 24, 2015 Report Share Posted May 24, 2015 OK, inquiring minds like ours would like to know - Dennis, what are those 3 knobs on the front of your grill for? Some new prototype? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 24, 2015 Author Report Share Posted May 24, 2015 Dennis what is that plate that you are sitting the coco on ?? Did i miss a posting about a new toy Normally for that length of smoke i use my amazing smoker with pallets but that looks even simpler. It's a prototype extruded coco char low volume plate.. used with a basket splitter forces airflow up thru the hole in the coco letting your fuel continue to burn with VERY little airflow.. OK, inquiring minds like ours would like to know - Dennis, what are those 3 knobs on the front of your grill for? Some new prototype? They are knobs for gas valves for a Duel-Fuel version in the works.. To install, the stainless tube burners will drop in and out without tools. As much as I'm a die hard charcoal user, I have too many folks who want KK's but need/want the security/convenience of a proper gas grill. Sometimes it's easier to give people what they want than to educate them. Gas does not have to be a four letter word. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 24, 2015 Author Report Share Posted May 24, 2015 I was very disappointed when I cracked this open to find a less than ideal fat to meat ratio.. I was also told when it was delivered that it was bone in for some reason.. I think the clown told me it added more flavor.. BIG mistake.. pretty much ruins uniformity and shape of the bacon to have to cut out the bones after the fact. My German butcher is going to get read the riot act about this supposedly "hand selected special" belly he sent me.. Too much work to not end up with something a bit more special.. The Good News.. OMG the flavor is killer.. it was a bit too much after eating about 12 pieces but for 4-5 pieces it's smoke candy. This is the perfect bacon to add to a dish.. can't wait to make up some carbonara with it. Will this be the standard smoke for our standard breakfast bacon.. probably not but as a specialty bacon absolutely. I'm dying to make up an avo and bacon sammy with it too. Not the shape or ratio I was hoping for Cutting out the bones There is actually tiny marbling of meat in that large fat area I did not see until it was cooked. Lotta fat to render out Ahh heaven! Amazing flava! Coffee wood smoke.. We're a family of bone suckers.. Those little crunchy beads of cartilage are a delicacy in this household.. All cartilage is cooked and eaten here.. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 24, 2015 Report Share Posted May 24, 2015 Dennis, I can feel you pain about the fat to meat ratio and the bones certainly would make it more difficult to deal with but the good news is that when fried it looks great and tastes wonderful. Thanks for posting those pixs.. Bone in is new to me and now I know that it exists. 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted May 24, 2015 Report Share Posted May 24, 2015 Nicely done Dennis 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 25, 2015 Report Share Posted May 25, 2015 Cooked up it looks really good to me. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25, 2015 Report Share Posted May 25, 2015 Killer! I'd take those extra fatty bits and turn them into lardon. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 25, 2015 Report Share Posted May 25, 2015 Now that's bacon done right! I cannot deny it, I like bacon. Any bacon. I especially love bacon cooked right on the grates over the fire in the belly of TheBeast! Best bacon ever! And Dennis, if you don't post that carbonara cook, I'm personally coming to Bali to kick you square in the butt! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 31, 2015 Report Share Posted May 31, 2015 Thats a fabulous color on that bacon. Quote Link to comment Share on other sites More sharing options...
