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Thread: Hanging bacon

  1. #1
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    Hanging bacon

    I've got the Weber 7242 hanging rack commonly used for ribs and sausage. Would like to smoke two whole slabs of pork belly from Costco in my 18.5" WSM. Anyone ever done this and what the results. Not sure if the bottom of the slab will get done sooner than the top, being that it is closer to the heat. Typically, I don't run my WSM with water. Thoughts???
    Performer WSM 18"; MasterForge Verticle Gas; HeaterNeter V4.2; HeaterMeter V4.3 with RD3, Maverick ET-732

  2. #2
    TVWBB Diamond Member Dustin Dorsey's Avatar
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    If you leave the pan in there shouldn't be a problem. Are you thinking of taking out the pan?
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  3. #3
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    Quote Originally Posted by Dustin Dorsey View Post
    If you leave the pan in there shouldn't be a problem. Are you thinking of taking out the pan?
    Thanks Dustin. While I don't use water in the pan, I do leave it there wrapped in foil.
    Performer WSM 18"; MasterForge Verticle Gas; HeaterNeter V4.2; HeaterMeter V4.3 with RD3, Maverick ET-732

  4. #4
    TVWBB Hall of Fame Dwain Pannell's Avatar
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    I routinely hang bacon but usually cut the slab into two or three pieces.

    https://tvwbb.com/showthread.php?61163-BAcon-and-Jerky
    Last edited by Dwain Pannell; 08-13-2018 at 05:57 PM.

  5. #5
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    I have hung belly in my 22" WSM without the waterpan.
    I used the snake (or fuse) method with 3 rows of briquettes to achieve a 175 - 200F smoker temperature.
    Yes, the bacon took a while to get to my desired internal temp of 145F, however.... it was worth it.
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