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Curing Bacon (Using amazingribs.com method with Prague salt)

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  • GabeShows
    GabeShows
    Former Member
    • May 2020
    • 2
    #1

    Curing Bacon (Using amazingribs.com method with Prague salt)

    Today is the day that I smoke my pork belly. The directions say to smoke at 225 degrees over indirect heat. I cook on a Green Mountain Pellet grill. There isn’t really anyway to place it over “indirect heat” unless the heat box suffices.

    Can someone give me some guidance?Thanks!
    Tags: None
    • 1 like
  • Spinaker
    Spinaker
    Moderator
    • Nov 2014
    • 10759
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
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    #2
    Just throw it on the pit, you will be just fine. You are already cooking over indirect heat.

    Make sure to share your results with us!
    • 2 likes

    Comment

    • ecowper
      ecowper
      Founding Member
      • Jul 2014
      • 3484
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper
      #3
      All cooking with live fire has two different zones.

      Zone 1 - the flames/fire/heat source are right here and point directly at the food to be cooked.

      Zone 2 - the heat source is not here, this zone is heated by radiant heat and circulating hot air

      This is so that we can cook indirect like an oven, going slower, more consistently, and applying heat much more evenly to the meat.

      As Spinaker says, your pellet grill is, by definition, all indirect heat.

      Here’s a good write up on 2 zone cooking
      • 2 likes

      Comment

      • Potkettleblack
        Potkettleblack
        Club Member
        • Jun 2016
        • 1979
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
          Disqus: Le Chef - (something something something) - it changes
        #4
        Yeah...Pellet is all indirect all the time, unless you have one of those grills that offers searing.

        Just cook it at maybe 200-215 if you get a lot of convection from your grill. I do on my Grilla.
        • 1 like

        Comment

        • RonB
          RonB
          Club Member
          • Apr 2016
          • 13128
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ
          #5
          Welcome to The Pit.
          • 1 like

          Comment

          • GabeShows
            GabeShows
            Former Member
            • May 2020
            • 2
            #6
            Thanks everyone for your responses! I will definitely share once I get it finished. Going on the smoker now!
            • 1 like

            Comment

            • ecowper
              #6.1
              ecowper commented
              May 29, 2020, 02:43 PM
              Editing a comment
              awesome ..... love me some bacon!
              • 1 like
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          About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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