Crispy Bacon thoughts

smokedizzle

Newbie

Original poster

Aug 18, 2014

1

10

• Aug 18, 2014

• #1

Just joined the site after lurking for a while. I have never heard of a Fatty until finding this forum. I am instantly in love. [emoji]128525[/emoji][emoji]128525[/emoji]

A couple of questions about smoking my first two fattys....

Cooked all the way through bacon but not falling apart is my goal. Do you think if I smoke them around 350 in my UDS I will achieve this. I looked online and to cook in the oven they recommend 400 for crispy.

Any thoughts are appreciated.

Here they are ready to be smoked. Both breakfast with eggs, onions, hash browns and one has two left over biscuits.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Aug 18, 2014

• #2

Anything above 325 should be fine. I usually shoot for 325. Using thin cut bacon helps get the bacon to crisp up better too.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Aug 18, 2014

• #3

I notice some make Fatties in an MES, and they max out at 275*. Maybe it takes longer?

One guy said he used 225*, and didn't mention jacking it up or torching it at the end.  Hmmmmmm.

Bear

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 18, 2014

• #4

 I see this is your first post. When you get a chance will you drop by roll call so we can all give you a proper SMF welcome.

You should be able to get crispy bacon on your UDS. You just have to give it longer to render.

This is a loin with crispy bacon in a MES at 250°

20140802_123446.jpg

• themule69
• Aug 2, 2014

I couldn't find a pic of a fatty on my UDS.

Happy smoken.

David

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Aug 28, 2014

• #5

Where are the finished PICS????  Wanna see the inside.  How did the one with the biscuit turn out?

Scott

 

big griz

Fire Starter

Dec 9, 2012

45

10

Broken Arrow, OK

• Aug 30, 2014

• #6

If my internal temp reaches goal but the bacon is stillnot cripsy, I will put it unde rthe broiler for a little bit to crisp up the bacon. Works every time!