Smoked Bacon Slices

5 from 1 vote

You've fried bacon, you've baked it in the oven... but have you tried smoking it? Smoked bacon is a fantastic use for your smoker or grill!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Breakfast

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: People

Calories: 473kcal

Equipment

Smoker

Ingredients

1 lb Bacon
Wood chips of choice

Instructions

Preheat your smoker to 300 F.
Note: While it’s pretty standard to fill your smoker’s water pan with hot water, we did NOT - opting to dry smoke for extra crispiness.
Get your smoker going and the smoke... stabilized.
You don’t want to put the bacon in during the initial strong white smoke, you want the lower intensity, almost wispy smoke for this.
Heavy white smoke tends to cause a lot of soot, in our experience. Sooty bacon is not tasty bacon!
Using your aluminum foil, fashion a shallow drip pan that completely covers the bottom rack of your smoker. This will collect rendered fat, preventing it from reaching the bottom of your smoker
Arrange your bacon on the racks, leaving space between each. I recommend laying them across the wire rack, rather than along them.
It reduces the risk of the bacon slipping through the cracks as it cooks / shrinks, and gives it a fun, wavy look!
If you’d like, you can sprinkle a little extra brown sugar substitute / brown sugar and/or seasonings on the top of the bacon slices. (We didn’t, this time).
If you have any known hot spots - for ours, it’s the very back of the smoker - avoid placing bacon in that area.
Hot smoke bacon at 300 F for 25-40 minutes, or until it reaches the desired doneness / smoke level.
Your cook time will vary wildly based on your smoker, your preferences, and the thickness of the bacon used.
Use paper towels to dab off any excess fat that may be pooling on the surface of the bacon.
Serve hot, or cool to room temperature and chill in an airtight container until use.

Notes

See post for seasoning options, and information on the wood to use.

Nutrition