I've been smoking meats for a long time. I'll tell you a secret. Smoke your meats at the coolest temperature possible before cooking. Once any meat hits 120 F its not taking on any more smoke flavor. Great video.

@RustyBBQLamb

Ай бұрын

Thanks 🙏🙏🙏 I might have to try cold smoking then adding heat. Hard for me to maintain temperatures below 180. Good idea for a video for the fall

The kids- priceless!!

I'm enjoying your videos Rusty! Right up my alley. Great stuff man!

@RustyBBQLamb

8 ай бұрын

Thanks means a lot to me

The darker and more robust the maple sryup, the more vitamins in it, just like honey is!!

Awesome sharing 👍👍😊😊❤❤❤ love from India 🇮🇳😊😊 stay connected ☺️😊

Nice comparison video.

@RustyBBQLamb

Ай бұрын

Thanks glad you enjoyed it

Good video. Around here in Maine in the winter we can do this on our gas grill since it is refrigerator temp or even lower outside. No heat/ gas turned off, just using it as a chamber. The smoke maze or tube gives off a little heat but not much so if you are doing it at warmer temps just watch it as you go. On my little Weber Spirit 2 burner I found that the tube will raise the inside temp of the grill to about 52° when it's about 28° outside over a 4 hour smoke using a pellet tube. You can always open it up every once in a while to cool it off. I am hoping to have 15° temps outside next time I try but you never know that far ahead on weather. If you use a bigger chamber than I did you may stay cooler in temps. I may try my big offset next time and just use a tube. I doubt it will heat up anywhere near as much as the little spirit did. Maybe on your Z-grill for the hot smoke version you could try a smoke tube instead of the maze. I have found they will lay out more smoke then the maze will for similar smoking time. BTW: I have the same Z-grill you do more or less and love it. Using a tube for things you want more smoke on seems to work. You can also just let things come up to room temp on the Z- while you run a tube before you start smoking with the heat. Just don't have it in the sun or too warm outside. It can buy you 1/2 hour or even more depending on outdoor temps. Use a temp probe if you are concerned.

Soak it in Vino (wine)!!

Great job ! Same as I do, only thing I started doing now is to lay down Saran Wrap then then half the seasoning , meat , rest sprinkled on top. Then I wrap and place this all in a vacuum bag. No mess and no loss of seasoning and cure, worked for me! Thanks great video

@RustyBBQLamb

6 ай бұрын

Great Idea!!! Thanks for watching I appreciate it!🙌🙌🙌

i liked the video! i'm curing some bacon right now to hot smoke but will be using a stick burner as opposed to a pellet/smoke tube situation.

@RustyBBQLamb

7 ай бұрын

Well that should definitely give you better flavor! I still need to hot smok some in my Lone Star Grillz

@logandowner7405

6 ай бұрын

@@RustyBBQLamb I did it in my Shirley Fab pit and it was top shelf!

@RustyBBQLamb

6 ай бұрын

@@logandowner7405 I bet! Any way you make bacon it's so much better than anything you can buy

Love making bacon on the z smoker grill

@RustyBBQLamb

8 ай бұрын

Home made bacon is the best! I actually just finished another batch but I cold smoked this one

Dude... we both use a butter knife to flip bacon! Take care Rusty!

@RustyBBQLamb

Жыл бұрын

Is there any other way 😂🤷‍♂️😂

i am old school. i always do cold smoked

@RustyBBQLamb

Жыл бұрын

I am with you this was the first time I had tried hot smoking. Wanted to test it out in case I run short of bacon in the summer time.

I have the IVS Mini as well and love it. I have the FireBoard fan attachment that lone star grillz sent. Will that fit with your smoke generator? I want to turn my mini into a cold smoker.

@RustyBBQLamb

7 ай бұрын

Definitely would work the same way! I use a Pellet maze smoke generator I recommend using their brand of pellets in it. They seem to burn better amzn.to/49u8Qhs

@jessebarttelt609

7 ай бұрын

Do you have the valve wide open on the IVS when you attach the smoke generator ?

@RustyBBQLamb

7 ай бұрын

@@jessebarttelt609 for cold smoking I run the bottom valve all the way open and normally the top somewhere around half. From my experience the more airflow the milder the smoke flavor, but if you don't give it enough airflow it can get that bitter taste.

Smoke tube next to the RTD probe will give false readings to the controller

Hi I just got to your video about beacon,just one question please,is the sodium erythorbate cut the curing time down?thanks for your time.

@RustyBBQLamb

7 ай бұрын

When added to sausage it makes it so you can smoke right away. It was recommended to me to add to all cured meats to improve safety and improve color. In my opinion, definitely not necessary, but I also don't see a downside in using it. Thanks for watching. Appreciate the support

Hi good smoke control idea!! What is the name this air pum?

@RustyBBQLamb

8 ай бұрын

Bluetooth BBQ Smoker Temperature Controller from Inkbird amzn.to/473nMks

@RustyBBQLamb

8 ай бұрын

Thanks for watching!

I think it is hilarious that one is using kosher salt on pork 😂😂

@RustyBBQLamb

12 күн бұрын

😂😎😂😎😂 thanks for watching!

@fritsvanstratum3239

12 күн бұрын

@@RustyBBQLamb my pleasure, always interesting to watch and learn, kind regards from the Netherlands

Pell- a- CULL!!

Where do you get these king size vacuum bags , from Quebec Canada 🫕🫕🫕🍻

@RustyBBQLamb

Жыл бұрын

I get mine from Amazon think they are 14" get them as a roll and cut to length. Thanks for watching!

My cold A-Mazn smoker won’t stay lit in my large Lone Star Grillz IVS. How do you keep yours going?

@RustyBBQLamb

7 ай бұрын

Couple things here: first I've had the best luck with their brand of pellets, once they have been open for a bit. I microwave them for a little bit to help get some moisture out before lighting, Also make sure You let the pellets burn long enough before blowing them out. Hope this helps. Thanks for watching 🙌

Late to the party…I just put my second batch of bacon in the smoker. I guess I’m doing “hot smoke”? Grill @ 150*-170*, smoke tubes going. Will pull at 160* meat temp. Did I understand correctly…cold smoke NO temp, just tube smokers? How do you know when it’s done? Do you still look for internal temp??? *confused

@RustyBBQLamb

Ай бұрын

Yes cold smoked is not cooked only smoked. Need pit temperature under 90° for safety. I normally go 8 hrs but that depends on how much smoke you want. If you want it really smokey after 8 hrs put it back in the refrigerator then smoke again the next day

@RustyBBQLamb

Ай бұрын

Hope this helps let me know if this helps. I also posted another Bacon video more recently

So…..ignoring the smoke, which one do you prefer? Hot or cold?

@RustyBBQLamb

6 ай бұрын

Not a big difference other than flavor. I would say the hot smoked was easier to slice. I need to do this test again but cook both on the Lone Star Grillz Insulated Mini

@gib859

6 ай бұрын

@@RustyBBQLamb Thank you! I’m going to try your hot smoke directions on Saturday! Appreciate it! Thanks for the video!!

Wędzony? Ble surowy only

How much did u say it was a # $$??

@RustyBBQLamb

2 ай бұрын

I made another batch and paid $2.89 per lbs

I don’t know man, just more criticism coming from me. Baseball cap, indoors? What about the shades? Really?

@RustyBBQLamb

7 ай бұрын

This video was filled outdoors🤷‍♂️🤷‍♂️🤷‍♂️ thanks for watching 🙌

The bacon looks good....your overall process and technique not so much....

@RustyBBQLamb

Жыл бұрын

Why is that???

@POCK81014

Жыл бұрын

@@RustyBBQLamb couple things The fold over in the bag creates a spot where the belly rest against each other...that spot of touching doesnt get cured....its like putting a bandaid over a cut and splashing water on the area Secondly, wet brine will always ensure a proper cure over dry brine.... I suggest watching the video JPV bacon from the bearded butchers and see how its properly done. They do two versions...one with pink cure salt and one with celery juice powder.... No need to wash off anything...just pat it dry with papertowels.....no need to put in fridge after the brine....just put it in the smoker (185 tiil it hits 155 internal) then in the cooler.....slice next day on slicer....vac pack...freezer

@jellyroll2830

8 ай бұрын

Where do you want to begin? You put the rub on inside of the bag, you washed it off with garden hose water, you were too lazy to even cut it into smaller more manageable pieces before cutting it. You have lots of expensive looking equipment, but poor technique and knowledge.

@logandowner7405

7 ай бұрын

@@jellyroll2830 your obsession with the hose water is laughable, I'm sure there wasn't a hose in your apartment complex in whatever city you grew up in rural areas most of us were raised on hose water. My high school football team had a watering station consisting of PVC pipe with holes in it on stands fed by a garden hose. Get over the hose. Putting the rub on in the bag is fine, if anything it insures that all of the cure gets to the bag. If you're such a professional make your own video...

He used hose water to wash it off. 🤮😂😂 and then was too lazy to even cut it into smaller pieces to cut it into slices, “just fold it over like a taco”. 😂

@RustyBBQLamb

8 ай бұрын

I grew up on hose water and the last time my wife caught me playing with my meat in the bathtub it didn't end well 😂😂😂 thanks for watching!

@logandowner7405

7 ай бұрын

Do you think the water from your sink comes from a different main than the water in the hose?

@gardening-in-the-woods

6 ай бұрын

Seriously ? You think hose water is different than tap water?

@ediehunter2699

5 ай бұрын

The garden hose contains toxins including BPA,lead,Antimony, Phthalates and the metal fixtures that connect the hose to the spigot can be toxic.

@RustyBBQLamb

5 ай бұрын

@@ediehunter2699 yes and of all of the water I consumed came from it I would be concerned