www.sausagemaking.org

Hey,

I have a bradley smoker which i've used for hot smoking etc but i have now turned my attensions to cold smoking.

I have the bradley smoker (with out smoke generator) and i have just brought the Smoke daddy big kahuna to attach to my bradley box!

I have some bacon curing and all i need now is some wood chips/pellets
And some advice on how to set up my smoker so that i can get a good quality smoked bacon?

how much does the air vent need to be open?

recommended time for smoking 4 x 4kg pieces of back bacon?

any other advice would be greatfully received i'm quite handy with the
camera so i can post plenty of pics of this project i just need some help to get me started before i ruin all my bacon

Isn't a bradley smoker without smoke generator just an oven?

it is without the smoke daddy big kahuna!


i'm using the smoke daddy as my cold smoke source

Try and set the air vent so the smoke can get out at the same rate as it is going in, if the smoke gets at all stale in the chamber the bacon can pick up an acrid taint...