Originally Posted by HookedOnQ
Just trying to get a general idea of how long I should smoke my bacon. I will prolly have to break it up into two days so im thinking two 5 hr smokes 10hrs total. What are your opinions on this? Also ill be using a mix of hickory and oak
I smoke mine at 200 to 225 degrees and to an internal temp of 140. It takes about three hours. Meat will only collect so much smoke and the bulk of it is at the beginning of the cook and during the first two to three hours. I smoked my bacon with pecan and it turned out amazing but I think that oak and hickory will be really good too, I would imagine that the oak would mellow out the hickory a little. Have fun!!!
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: