1, prepare a good meat, generally do not choose too much fat, or as much as lean pork, or smoked meat will lack of taste, so it is good to use meat, so smoked, fried out of the dish is fragrant.

2, ready to baking pot, iron net, smoked meat before you need to prepare a good fire pot, the general size of the iron pot can be, mainly used to stack material load, wire mesh used to ride the pork does not fall into the fire pot, try to lay on the outside of the pork and then on the newspaper and so on, in order to let the smoke out of the smoke to stay in the meat of the time a little longer.

3, fresh wood shavings, oil tea shells, smoked materials can be used fresh wood shavings, oil tea shells, generally the first oil tea shells on the inside, burn up, and then fresh and dry wood shavings piled on the oil tea shells, so that the material load will slowly emerge from the smoke needed.

4, every once in a while to check, generally every few hours to check the pot fire, casually look over the smoked meat, in order to understand the progress of the smoked, of course, if the pot fire is almost burned out, then you need to add in a timely manner in order to prevent misfire.

5, pay attention to the smoke and fire, pot fire in the smoke can not be a lot, but there must be, this time, as long as the pork above the sealed newspaper, then with the time of smoking, generally very soon will be smoked.

6, the appropriate increase or decrease in smoked bacon, you can take out properly, and then the new pork on the wire mesh, so continue to smoke, usually a day can smoke can bacon.