Bacon is delicious—everyone knows that. But instead of frying or baking it, try smoking bacon in a wood smoker for truly outstanding results. At first I assumed smoking already-cured bacon wouldn’t change much, but I was completely wrong. The flavor and texture are dramatically better.
Video – How to Smoke Bacon
Smoking IS that much better
Smoked bacon crisps exceptionally well and develops a depth of flavor you won’t get from a skillet or oven. The gentle smoke enhances the cured meat, adding complexity without overpowering the familiar bacon taste. People who try smoked bacon often say it’s the best bacon they’ve had—there’s a reason for that.
Buying bacon
Most bacon brands work fine in a smoker, but thick-cut bacon gives the best results. Thick slices hold up to the smoke and crisp evenly. I usually use Wright’s thick-cut varieties—hickory or applewood—both are excellent choices.
You can find thick-cut bacon at most grocery stores. If you want the best value, warehouse stores such as Sam’s Club or Costco often offer good prices on larger packs.
Smokers
You can smoke bacon in a pellet smoker or a traditional stick burner (offset smoker). Both styles produce great results; choose what fits your setup and cooking preferences.
- Pellet smokers are user-friendly and maintain temperature consistently with an automated feed system. They’re convenient and reliable for quick cooks like bacon.
- Offset smokers are favored by many enthusiasts for their hands-on control and classic charcoal/wood flavor. They work great when managed properly.
For wood choices, hickory or a competition blend are versatile options that pair well with most meats, including bacon. These woods are commonly available at hardware stores and outlets that sell smoking supplies.
Smoking to crispiness
Smoking bacon is straightforward. Start by preheating your smoker to 200°F. If you like a touch of sweetness, rub brown sugar on the bacon before smoking. Arrange the bacon directly on the smoker grates or on a cooling rack placed over a baking pan to catch drips.
Smoke the bacon at 200°F for about 30 minutes to build a mild smoke flavor. After that initial smoke, raise the temperature to 400°F and continue cooking until the bacon is crispy. Cooking time after increasing heat is typically around 15 minutes for bacon on the grates and about 20 minutes when using a pan and rack. Flip the bacon halfway through the higher-heat phase for even crisping. When it reaches your preferred level of crispness, remove and serve.
Hazards of smoking bacon (safety)
Smoking bacon produces rendered fat, which can lead to flare-ups or a grease fire if it accumulates and gets hot enough. While grease typically ignites at higher temperatures, drip pans or areas where grease concentrates can reach dangerous temperatures on some smokers. Always monitor the cook, especially the first time you smoke bacon on a particular smoker.
If your smoker runs hot, consider reducing the final temperature to avoid excess smoking of drippings. A slightly lower target temperature of 300–350°F can still produce crisp bacon while lowering fire risk.
Preventing fire
- If heavy smoke appears, lower the temperature—grease can begin to smoke around 450°F.
- Consider finishing at 300–350°F rather than 400°F to reduce flare-up risk.
- Using a baking pan with a cooling rack keeps drippings contained and reduces the chance of grease reaching the firebox.
- Ensure your smoker’s drip system allows grease to drain quickly into an external catch so it doesn’t pool and overheat.
Putting out fire
If a grease fire starts in your smoker, follow these steps:
- Keep the lid closed to deprive the fire of oxygen.
- If using a pellet smoker, unplug it—do not just power it down—so the fan and auger stop supplying oxygen and fuel.
- For a traditional smoker, close access points and vents to limit oxygen and smother the flames.
With the fire contained, lower the cooking temperature and continue at 300–350°F. Inspect your equipment before the next cook and take preventive measures to avoid recurrence.
Try smoking these!
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Smoked Shrimp
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Grilled Sliced Potatoes
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Grilled Filet Mignon – The Perfect Steak
Crispy Smoked Bacon
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Ingredients
- ½ lb bacon (thick cut)
- ¼ cup brown sugar (optional)
Equipment
Instructions
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Preheat the smoker to 200°F. If you want a sweet finish, rub brown sugar on the bacon; otherwise skip the sugar. Place bacon directly on the smoker racks or on a cooling rack set over a baking pan to catch drips.
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Smoke for 30 minutes to develop smoke flavor, then increase the temperature to 400°F. Continue cooking another 15–20 minutes until the bacon reaches your desired crispness.
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Remove the bacon, let it rest briefly, then serve and enjoy.