Applewood smoked bacon

"Dumpster fire smoked bacon" tested surprisingly well with the hobo demographic.

 

3 Mile Island Nuke Bacon is my favorite

 

Don't forget "rich Corinthian leather"

 

Different woods give different flavors to meat or fish - - or even cheese - - when you use them as the "smoking agent for foods. The differences can be subtle or they can be very noticeable. Consider mesquite smoked chicken and hickory smoked chicken; unless you have your tongue shot with novacaine, you will tell the difference there.

Apple wood is excellent for smoking salmon. In fact, that is what I try to use every time I do a batch of smoked salmon but apple wood is not always available when I need it.

For pork products, I tend to prefer hickory smoking. But it is a matter of taste.

Don't analyze; just enjoy...

 

I grind up my old tires for use in the BBQ . They add a beautiful rubbery oily flavor to any meat. It also helps with the environment.

 

Wet leaves make plenty of smoke. So does a 1978 Chrysler LeBaron with bad lifters. Castro likes his bacon smoked up by a Cohiba double corona.

 

I found it odd that Wendy's launched an entire ad campaign around it.

 

bacon, bacon, bacon, bacon, bacon, bacon, bacon.
bacon, bacon, bacon, bacon, bacon, bacon, bacon.
bacon, bacon, bacon, bacon, bacon, bacon, bacon.
bacon, bacon, bacon, bacon, bacon, bacon, bacon.
bacon, bacon, bacon, bacon, bacon, bacon, bacon.
bacon, bacon, bacon, bacon, bacon, bacon, bacon.
bacon, bacon, bacon, bacon, bacon, bacon, bacon.
bacon, bacon, bacon, bacon, bacon, bacon, bacon.

Mmmm, mmmmm. I likes me some bacon.

 

My favorite recent thread.

 

Just home from the office. Found my dog reading this thread.

 

I like Japanese Smoked bacon aka Toyota brakes smoked bacon.

 

the prius smoked bacon is better for the environment.