Bacon smoking question


 
J

Joshua Lee Ferguson

New member
From all the posts here, it seems everyone starts on the smoker and moves it to the oven to "finish off" at 200 deg.

My question is, how long exactly, should the bacon be smoked? I gave the WSM a test run, and I can keep it around 200 for a few hours. Am I looking for a certain internal temp for the bacon? Also, is there a temp I should NEVER go over?
 
I always do mine start to finish on the wsm, keep temps 185-195 for ~3hrs and pull at ~145 internal.

A slab i have drying in the fridge and should hit the
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today or tomorrow
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Smoke it till it is done. (There is no need to move it to an oven. I can't imagine why one would bother.)

I take mine to ~150. I mini-Minion to start, add wood and load in, so the temps slowly trend up. By the time the cooker gets to 200-220 the bacon is out.

Don't go higher than the mid-150s. Even that might push it. One wants to avoid rendering fat.
 
I'm with Kevin. Just keep adding coals until it hits 150. My wife doesn't want a piece of smoked meat smelling up her kitchen--I stay outside.
 
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