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?
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?