H
handsareme
Guest
I have some upcoming low temps at night of 15-22*.
I have a UDS and it is my only smoker.
I picked up a very, very small side of pork at an Asian market tonight. It is deemed experimental. It is uncured and unsmoked. I want to try my hand at smoking it and want to know if there is any advice from the Brethren.
I do not have the money to buy a Smoke Daddy, as I have seen recommended in other threads.
I have two Weber grates. I also have bolts installed in my UDS so I can have a grate just a few inches above the fire basket. I was thinking I could put a round pizza stone on that level on a rack as a heat diffuser.
What temperatures do I need to aim for, both in the UDS and in the pork (or is it time for the pork?). As you can see, I have never cold-smoked and hope I can get some advice from ya'll. Hoping to make some bacon.
I am almost tempted to do a test-run tonight (low of 15, already down to 22) to see what temps would be like.
I have a UDS and it is my only smoker.
I picked up a very, very small side of pork at an Asian market tonight. It is deemed experimental. It is uncured and unsmoked. I want to try my hand at smoking it and want to know if there is any advice from the Brethren.
I do not have the money to buy a Smoke Daddy, as I have seen recommended in other threads.
I have two Weber grates. I also have bolts installed in my UDS so I can have a grate just a few inches above the fire basket. I was thinking I could put a round pizza stone on that level on a rack as a heat diffuser.
What temperatures do I need to aim for, both in the UDS and in the pork (or is it time for the pork?). As you can see, I have never cold-smoked and hope I can get some advice from ya'll. Hoping to make some bacon.
I am almost tempted to do a test-run tonight (low of 15, already down to 22) to see what temps would be like.
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