Bacon

Paul S

4:00- started with 20 briq in minion pile; vents 30% 4:15 - smoker 125; added meat and 2 handfuls hickory chips 4:30 - added another handful of hickory chips 6:15 - meat 152, removed

Amazing Ribs standard bacon recipe; cured 4 days

61/40°F - Clear throughout the day. (October 9, 2022 - Pittsburgh, PA, USA)