A huge thank you to everyone who’s been enjoying my bacon! Because of your generosity I’ve upgraded to a new, larger smoker – the Bronco Pro from Oklahoma Joe (in Dukes of Hazzard orange):
It’s a pit-style smoker that can fit two 22″ grill grates, plus three metal arms and nine metal hooks for hanging meats into the pit, as opposed to the original smoker which could fit three 18″ grill grates but realistically only allowed two to be used for smoking. I’m going to try hanging a few slabs of bacon to see if there’s much of a difference, but either way there’s a lot more room for meat in the new smoker that I’m eager to make full use of!
As I type this there’s a basket full of hardwood charcoal blazing away, raising the internal temperature of the Bronco Pro to over 450F and getting rid of any leftover manufacturing oils in the process. Once it’s been going at max temp for a few hours we’re going to break it in with a brisket, or whatever else we find close by.
UPDATE: We went with a simple pork loin, and it came out amazing. Details and pictures are posted to the brand new Instagram page: Tom’s Bacon – post is here.
I can’t thank you all enough, your words of encouragement and praise have kept this hobby alive for me, and I’m truly excited to ramp up production and see where this goes!
PS: I believe I can start shipping frozen slabs, I just need to work out the shipping+handling fee. I will post an update when everything’s good to go!
Tom Henry 