Bacon and Lox… Why not?

I have the SmokeBox add on for my Recteq 1250. When I smoke something like pork belly, I like to add some salmon for a cold smoke to double down.

Tricky part has been getting the box cold. It’s not a cold smoke when closed (hence the name). I leave a half inch/inch gap open in the door and the lower rack will run an 80F smoke while I smoke the bacon at 225F. The results have been outstanding.

Salmon is a simple brine of salt, dill, brown sugar and coriander. Brined 24hrs, flipped a few times. Then soaked 30 minutes, rinsed and allowed to refrigerator dry on a rack to form the pellicle. Then smoked with a fruit wood for 18-24 hrs.

Bacon is Meathead’s Maple Bacon
https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/

Oh and threw a smoked cream cheese in as well. Went awesome with the lox on bagels.