Hi everyone! Don't worry you are in the right spot this is still a Cooking
Channel we are doing a series on DIY bacon, curing baking at home and in order
to sort of finish that arc we needed to be able to cold smoke our bacon and up
until this point I've been cold smoking just in the barbecue putting one of
those zigzag things that you put the sawdust or the or the wood pellets in
and the barbecue sort of works okay no problem with it and then I looked at
actually buying a full-on smoker that we could both cold smoke and hot smoke in
and I thought maybe maybe sometime down the road we'll get to that and I thought
in order to really make this completely DIY I'd build my own little smoke box so
this is a cold smoke box made out of untreated four-quarter white pine I
tried to get pine that didn't have too many knots in it and I built it around a
rack that we already had in the Test Kitchen a rack that I thought would fit
fairly nicely and we've kept it kind of compact so top to bottom 36 inches side
to side 17 or 18 inches it'll fit three or four racks inside if we really want
to make a lot of bacon and then at the bottom there is one of those little
smoke mazes that you fill with wood chips sawdust or in our case we're using
pellets I've also put a digital thermometer probe inside with the
thermometer on the outside and that's to ensure that we keep the temperature in
the right range here in Canada it's a recommendation from the government is
under 30 degrees Celsius which is 86 degrees Fahrenheit and I know that from
the tests that I've done I'd like to keep it below 80 degrees Fahrenheit at
all times which pretty much restricts us to smoking winter spring and fall it's
almost too hot today to smoke the bacon I also haven't put any vent holes in
this yet but as you can see the wisps of smoke coming out there's quite a few
cracks I very rustic quite a few cracks quite a
few crevices a lot of holes the smoke is going to escape it's going to hold
enough smoke to guess where we want to be but it's still going to breathe
enough that I don't think I'm gonna need to put smoke holes in it and we're also
going to smoke the bacon probably for two to three hours only I found so far
in our experiments that two to three hours gives me the right amount of smoke
flavor for what I'm looking for anytime that we're gonna smoke longer I think
this will still work but we haven't gotten there yet
but as you can see it does build up quite a bit of smoke inside so now that
I've got it built I'm gonna smoke it to season the insides I'm gonna smoke it
for three or four hours just to season the insides with it with a good coating
of that smoke and then we'll get the bacon in and start smoking it so come on
back and and take a look at our bacon series thanks for stopping by