Quote:
Originally Posted by replicant_argent
yeah... Didn't have the appropriate terra cotta-ish top for it, so I just plunked my kettle grill cover over it. I had the large bottom already, and a electric element burner, so I thought I would MacGyver it up a bit.
It turned out well, sliced a smidge off the end for sampling off the smoker, a bit salty and extra smoky, but that's normal for an end I suppose/hope. The slab is in the chill chest now for slicing later, so I hope to see happiness. I don't imagine it will kill me in any case, so what the hell.
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Cool. Have you done other cooks in the terracotta smoker or is this the first? I'd be curious to hear your thoughts on their performance after you've done a few cooks.
I've never made bacon, but I have done other low temp smokes and yes, it's always really smokey around the ends because of the greater exposed surface area.