Smoking Bacon

[RoadRunner18]

For those of you smoking bacon on a gravity feed smoker (Myron Mixon, Stump's, Old Country, Assassin), at what temperatures are you smoking your bacon at to get a good smokey flavor profile?

 

[ifitsdeadsmokeit]

I am not a smoke hound and like a little smoke flavor on my bacon. I also prefer to hot smoke these days. I think the peeps that do cold smoke over multiple days get the big smoke flavor. They will cold smoke one day, set in fridge, cold smoke another day. Rinse and repeat til get the taste you like.

 

[RoadRunner18]

I have smoked quite a bit of bacon using my LSG 20 x 42 Pellet smoker. I can get temps as low as 160. But recently I have been looking at GF cookers and was wondering how folks with GF cookers approach this.

 

[Fueling Around]

I personally don't like any charcoal flavor on my smoked meat. A pellet pooper and tube is my hot smoke option. I use my Big Chief with a pellet tube only for cold smoke.
I'll tag @JC in GB as I know he has a Stumps gravity and does bacon. Not sure if both.

 

[RoadRunner18]

Thank You

 

[hooked on smoke]

I have smoked quite a bit of bacon using my LSG 20 x 42 Pellet smoker. I can get temps as low as 160. But recently I have been looking at GF cookers and was wondering how folks with GF cookers approach this.

I've done several batches of bacon in my MB 800 gravity. I do have a Fireboard control so I am able to program it for incremental rises in temp. I start at 150 for one hour and raise the temp 10 degrees every hour until it gets to 180. Then it rides until done.
This has been very successful for me. Just wanted to share.

 

[SmokeAndACoffee]

Why does the type of smoker matter? Strength of smoke flavor?

 

[Compulsive Smoker]

Why does the type of smoker matter? Strength of smoke flavor?

I suppose it's all according to personal taste. In my opinion certain meats go better with certain kinds of smoke.

My preference for beef or pork is a charcoal base with hickory or cherry on top to add some flavor, but I would probably not use that on fish or chicken.

 

[SmokeAndACoffee]

I suppose it's all according to personal taste. In my opinion certain meats go better with certain kinds of smoke.

My preference for beef or pork is a charcoal base with hickory or cherry on top to add some flavor, but I would probably not use that on fish or chicken.

But you can use any wood species with all smoker types.