Hello, my efforts have stalled as I have a number of questions for which I have not been able to find answers, despite rummaging through these forums.
I'm hoping to smoke some bacon (belly) and have made a low-budget introductory set up to see how I get on:
I've made a smoker using a Smokey Joe Smoke n Grill I was given, and have made an installation using an old electric hob ring with it's temp controller & this works as expected. What sort of temperature should I be looking for at the top? Using my multimeter probe I'm getting around 22 degreesC and am worried about the meat sitting at that temperature for hours or does the smoke take care of that?
Also, how long would you smoke 1.2kg belly and how much wood do i need to prepare as I don't want to run out part way through...
Finally, I'm trying to find some wood to use. My father has a stack of seasoned walnut, but of all the woods available, this doesn't get a good write up! I have found a dead oak branch about 4cm diameter but it is covered in lichen & bark. Presumably at least the lichen needs to come off: what about bark?
Lots of questions I know, but I would really appreciate any guidance with this.
Cheers