yes it is very hard trying to keep a temp like that in a kamado. Well it was for me the couple of times I tried.Busio90 wrote:Thanks Gnol, any ideas how I can get this sorta temp out of the kamado, not sure I can keep it that low! Or should I do it in the kettle with only a few heatbeads going.gnol wrote:That looks fine Busio.
With the smoking I smoke at about 55-60C for about 6 hours.
I'm still in the learning stage so it is good enough for me.
Everyone is complaining because there has been no homemade bacon in the house for a few weeks.
I'll be putting on 3 bellies to cure tomorrow night for smoking the weekend after.
This is the reason I purchased the Aldi smoker.
I'm no expert but I reckon it would be easier using a Weber.
Just talking from my experience using the kamado. Please note I never used a Weber to smoke bacon so maybe some of the more experienced blokes can comment here.