喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-13-2013, 10:30 AM   #1
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default Smoking Bacon???

Tomorrow I was planning on pulling out the big smoker and do some ribs. That in itself is not a big deal but for almost a year now my neighbor always asks me to smoke some bacon. I ask him if he means like a breakfast fatty or wrapped around something and he says – “no” just pull the bacon out of the package and put it on the smoker until it is done and crispy.

I picked up some thick cut pepper bacon and plan to toss it on the smoker tomorrow after I get things started up but now that I think about it – I have never done this before and is it really that simple? I plan to put the bacon on a rack sitting elevated on a pan and smoke it “hot” side of a 230 degree pit until it looks crispy enough.

Does this seem like an okay plan? Am I over thinking this???
John Bowen is offline   Reply With Quote


Unread 06-13-2013, 10:33 AM   #2
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default

I cook bacon in a smoker a lot, it's my favorite way to eat it. What kind of smoker are you using?
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Thanks from: --->
Unread 06-13-2013, 10:36 AM   #3
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

Your plan sounds good. It really is that simple.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 10:38 AM   #4
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

I was going to cook on the Tucker Cooker tomorrow and do about 6 racks of ribs for comp tests and practice. I figure I can throw the bacon on at the same time - should not take more than an hour or so I guess. I will run by the farmer's market and see if anyone has some tomatos in and fix up a good BLT.
John Bowen is offline   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 11:07 AM   #5
Juggy D Beerman
On the road to being a farker
 
Join Date: 09-18-06
Location: Warrensburg, MO
Downloads: 0
Uploads: 0
Default

I have been cooking bacon on the Kettle and my big offset smoker for twenty years. (After this much time, you would think it would be done by now........)

I prefer the bacon that is cooked on the Kettle as it comes off more crispy than the bacon strips cooked on the big smoker. I usually run the heat about 300ºF to 325ºF. There are two rows of coals, one on each side, with the bacon laid out in individual strips down the middle of the Kettle. Make sure there is no part of the bacon over the coals as the grease from the bacon will start a fire. I prefer cherry wood for flavoring but pecan or peach works good too. After 20 minutes, I flip the bacon and check again every ten minutes. Cooking time takes any where from 30 to 40 minutes.

When I do this on the big smoker, I try to kick the heat up to at least 275ºF. The hotter the cooking temperature, the crispier the bacon. I do not use a water pan when I do this as the added moisture in the smoker will keep the bacon from crisping. If you are cooking at 230ºF, it will take at least an hour for the bacon to cook. It will get a nice color and taste, but it more than likely will not reach the crispiness that you are looking for. This can be corrected when you reheat the strips in the microwave. One other thing to watch for is where that grease drains. If it gets too close to the firebox, it may catch fire.

Lager,

Juggy
Juggy D Beerman is offline   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 11:19 AM   #6
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default

I have smoked bacon up to 3 hours at 225*, but like Juggy said, the hotter the temp, the crispier and quicker the cook.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 11:22 AM   #7
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Thanks for the tip Juggy - that is why I was going to put it on the hot side of the offset. For ribs I try to keep the left side at 230 so the right side (or fire box side) so it will run closer to 250 or so.

I was planning on using cherry wood for the smoke flavor.

If I put it on a rack elevated in a pan do you think I still need to flip it?
John Bowen is offline   Reply With Quote


Unread 06-13-2013, 11:29 AM   #8
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default

Flip if you want, I don't. I'd be a little cautious about putting the bacon on the firebox side. I'd worry about it burning, but that's on my pit.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Unread 06-13-2013, 02:28 PM   #9
Juggy D Beerman
On the road to being a farker
 
Join Date: 09-18-06
Location: Warrensburg, MO
Downloads: 0
Uploads: 0
Default

If you are going to use a pan, I would not place the bacon inside it. You want the rendered grease to drip away from the bacon. By being inside the pan, the bacon won't get very much exposure to the smoke. Nothing wrong with using a pan directly below the bacon to collect the grease and by the way, that grease will be very flavorful for using in other recipes. It may not be very healthy, but it will be very flavorful.

On a big smoker, it is not always necessary to flip the bacon, but it is when I cook bacon on the Kettle.

Lager,

Juggy
Juggy D Beerman is offline   Reply With Quote


Unread 06-13-2013, 02:56 PM   #10
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Thanks for the input. I plan to use an old jerky rack / pan to put the bacon strips on. The rack will keep the bacon elevated out of the grease and the pan will collect the grease - I want to keep that mess out of the bottom of the smoker.. I cook bacon like that in the oven so I felt it would work for the smoker.
John Bowen is offline   Reply With Quote


Unread 06-13-2013, 03:14 PM   #11
Juggy D Beerman
On the road to being a farker
 
Join Date: 09-18-06
Location: Warrensburg, MO
Downloads: 0
Uploads: 0
Default

Yo John, Your plan should work. I am not sure as to how much distance there is between the rack and the collecting pan, but the more distance, the more smoke the bacon will be exposed to. At least that's the way it works on my big offset. Let us know how the bacon turns out.

lager,

Juggy
Juggy D Beerman is offline   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 03:57 PM   #12
Yendor
Full Fledged Farker
 
Join Date: 09-27-12
Location: Mayer, MN
Downloads: 0
Uploads: 0
Default

What rub are you going to use? And now that you are done laughing, seriously. I like to use some Fast Eddy All purpose seasoning on my bacon (no matter how it is cooked)
__________________
22.5" Weber One Touch Gold, New Braunfels El Dorado, Country Smoker TG-300 Tailgater
Yendor is offline   Reply With Quote


Unread 06-14-2013, 03:26 PM   #13
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

I was just planning to use cracked black pepper - just to keep it simple. I was wanting to keep the flavor with the cherry smoke.
John Bowen is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:04 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.