Bacon

[Terry - bbqking]

Cured for 14 days. Rinsed patted dry. Back in fridge for two days uncovered. On the SmokeFire EX6 for about 1.5 hours on smokeboost. 200 for another 2-3 hours. Removed at 150. Will be doing BLTs tonight.

 

[Bob H.]

I'll try some of that. It looks great!

 

[Brett-EDH]

Which smoke flavor did you impart? Looks amazing.

 

[Jeff Boudman]

That does look good!

 

[Rich Dahl]

Nice job on the bacon looks great.

 

[Bob Bailey]

Cured for 14 days. Rinsed patted dry. Back in fridge for two days uncovered. On the SmokeFire EX6 for about 1.5 hours on smokeboost. 200 for another 2-3 hours. Removed at 150. Will be doing BLTs tonight.View attachment 36904View attachment 36905View attachment 36906View attachment 36907View attachment 36908View attachment 36909View attachment 36910

Looks like breakfast time. Hold the eggs, hash browns and toast and double up on the bacon. Very nice.

 

[Terry - bbqking]

Used Weber brand, grillmaster flavor. It’s kind of a mix of flavors. Turned out really good.