![\"\"](\"http:\/\/cindawebb.com\/wp-content\/uploads\/2011\/06\/IMG_0443-e1309621470414.jpg\" "\\"\\"")
<\/a><\/p>\nBut not hot smoking!<\/strong><\/p>\n I have had these two pieces of pork belly curing in the refrigerator for almost two weeks. Now it is time to add some smoke. About a year ago, maybe more, Michael Ruhlman<\/a> issued a challenge to create a BLT completely from scratch. I thought I would give it a try as I had the tomatoes and lettuce growing and could bake a decent loaf of bread. So I read all about curing bacon. Most sources mentioned that bacon is cold smoked. How to do that on a regular grill? This will smoke for about two hours. Then I will chill, well almost freeze, the meat and slice it to whatever thickness we feel like around here.<\/p>\n This smoker has also done chicken breasts – I add a few coals to the hot side to actually cook the chicken and it was great for smoking scallops as they cook so quickly.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" But not hot smoking! I have had these two pieces of pork belly curing in the refrigerator for almost two weeks. Now it is time to add some smoke. About a year ago, maybe more, Michael Ruhlman issued a … Continue reading
\n
\n<\/a>I saw a little grill at RiteAid on clearance and bought two of them. My son helped me drill a four inch hole in each and I connected them with a hose meant for a clothes dryer. Voila – a cold smoker where you build a fire in the lower side and add soaked wood and put the meat in the upper grill to receive the smoke.
\n<\/a><\/p>\n<\/a><\/p>\n