Bacon in a WSM?

Discussion in 'Bacon' started by bigboy, Dec 12, 2014.

  1. Anyone do this? Where can I find information on what to do and how to start bacon? Sorry, I'm new to cold smoking.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  3. I smoke bacon on the WSM on a regular basis. As a matter of fact, I will smoke two slabs tomorrow AM. I recommend Bearcarver's tutorial.

    Tomorrow, I will use Kingsford Blue Bag arranged in an double row all the way around the charcoal ring (WSM 22") and light one end. I place smoke wood early into the smoke. Tomorrow I'll use Pecan. My goal is a very low heat (near cold smoke) increasing it slowly over several hours (all day) to 145/F degrees internal. I'll also dry some jerky I have in a brine now at the same time.

    This is some I did this past summer:

    ...but tomorrow, instead of laying the bacon and jerky flat I will hang it using the expandable smoking rack using hooks in the bacon and skewers in the jerky laid across the cross bars:
    Last edited: Dec 13, 2014
  4. Cool
  5. After you pull it what do you do next?

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