Abt's


 
Briant

Briant

TVWBB Member
Going to do a bunch of them today for a party we are attending. I am doing twice the amount I normally do, so I am thinking of using the WSM. I typically use the kettle indirect with about half a chimney of lit.

They will be the only thing on the smoker. Should I use the same amount of coals or more? Thinking of leaving the water pan out as well. Will that get it hot enough to crisp the bacon?
 
In my case, trying to crisp the bacon resulted in shriveled up peppers.

My suggestion is to pre-cook the bacon (about 3/4 done) so it is still "wiggly". Then wrap the peppers and smoke bout 45 min using your normal method.
 
Len called it, that will work good. And I would use more coals if it was me, but I do not know your smoker and am using a 22.5
 
I would keep the water pan but foil it to catch all the bacon drippings. Otherwise you will start a big fire. It happened to me already. :(

I filled up the charcoal ring half full and ran a temp of 275. They didn't crisp so after that I did a quick "sear" over the coals.
 
Went with one chimney of lit, no water in the pan and a chunk of cherry.

Couldn't get the temp up... Had to put them under the broiler to crisp bacon. Rookie mistake, I didn't open the top vent.
 
The way I overcome the bacon is to buy the thinnest cut. I cut the slices in half and then stretch the bacon around the ABT on an angle. No tooth pick required works like a charm. I've done them this way on the kettle and the smoker but always with a pan in place either way to catch drippings.
 
I just did some last weekend. I used a full water pan, and one chimney full of lit. I had no problem getting the temp up to 300 degrees. Mine came out nice and crispy.
 
I've done like Gary suggested. Thin bacon and cut in half. Done on WSM and no problem with bacon getting crisp. Usually bottom rack while pork butts are on top. Water pan full and foiled on the bottom.
 
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