Bacon

Anyone out there smoked any thick sliced bacon on their ProQ?

I an looking for a little guidance so I don't have to do so much trial and especially error . . . water in the pan or no, best temp, how long to smoke . . . that sort of thing.

Thanks, U.J.

Never done Bacon UJ, but I would hazard a guess that you want to slow grill it, similar to what Roxy does with his chicken bits, that is on the top grill without a water pan in, although he does use 3 stackers.

Thanks Mack. Since I only have 2 stacks maybe I'll just run a dry pan on the 2nd stack instead of down by the coals.
U.J.

Is this bacon that you have made and are wanting to smoke or already made bacon you want to kick up by smoking..

If is pre-made I would suggest a low temp like 200 to 225ish should do ya.

If you have cured some bacon and want to smoke it I would go in the 160 to 170 range.

Thanks Roxy. One of the local butcher shops will slice it as thick as I want. I just want to kick it up with a nice sugar maple smoke flavor for the family breakfast at Christmas time.

U.J.

Uncle Jack wrote:Thanks Roxy. One of the local butcher shops will slice it as thick as I want. I just want to kick it up with a nice sugar maple smoke flavor for the family breakfast at Christmas time.

U.J.

I really like double smoked bacon. Be sure to add some of your favorite rub with a bit of sugar in it to the bacon. You can also add a lot of brown sugar and make something called "Pig candy" which is freakin awesome.

You can smoke the bacon at low temps 170 to 180 for a while and allow to cool. Dont over cook it that way you can still fry it up when you want it.