How to smoke bacon on a pellet grill?

When the grill is hot, immediately place the bacon slices on the grate and cover. Our Traeger pellet grill can only hold about two pounds of Kirkland bacon from Costco, our go-to bacon.

You don’t need to flip the bacon if the bacon is not too thick and smoked evenly. However, if your pellet grill has hot areas, you may need to flip or finish some slices first.

My spouse doesn’t understand why cooking bacon outside makes my house smell like a diner all day long. When the house smells like greasy bacon, he thinks it’s fantastic.

Since our Traeger was a little too big to camp or trail comfortably, we prepared a few batches and tucked the bacon into a ziplock bag to carry around.

Sure, Traeger smoked bacon is great with burgers, but grain smoked bacon is also a delicious addition to a camping breakfast without the mess of bacon grease.

How long does it take to smoke bacon on a pellet grill


  • Preheat Traeger to 325°F. If possible, use apple wood, pecan or cherry pellets.
  • Arrange the bacon slices evenly on the smoker and cook for 25-30 minutes. Alternatively, cook until you reach your desired crispness.

How long does it take for bacon to smoke at 225 degrees

Place the bacon in the smoker and heat indirectly for about 1 hour.

Take it out of the smoker after an hour and flip the bacon slices to the other side. Make sure the pieces are no longer touching each other.

For best results, remove from wire rack and cool on parchment paper for about 30 minutes before serving. If you’re like me, it’s hard to wait, and the number of pieces cooled is less than what the smoker actually comes out with ;-)

In a pellet smoker, how do you smoke a bacon bar

Preheat your electric smoker to 300 degrees Fahrenheit according to the manufacturer’s instructions. Spray the grille with nonstick spray. Place bacon directly on the grill. Cook on the pellet grill for 30 minutes or until the bacon is cooked to your liking.


Remove the skin and cut the fat to the desired level. For easier handling and storage of the belly, cut it in half. In a large container, combine the two parts. Mix the spices and apply generously to all sides of the abdomen. Combine salt and brown sugar in a mixing bowl and whisk until fully combined. Apply the remedy to all sides. Place each piece in a large ziplock bag and refrigerate; you may need to place them in another plastic bag or container to avoid leaks, as curing over time can create a lot of liquid. After 3 days, turn them over and redistribute the fluid every few days or so. Remove from refrigerator after 7 days, rinse thoroughly and pat dry. Leave them uncovered on a drying rack in the refrigerator for 24 hours (a cookie cooling rack on top of the pan works well). When you’re ready to pump your belly, season with ground black pepper, maple syrup, molasses, or any other spice you choose to explore.

Smoke the bacon at 170F for about 5 hours, or until its internal temperature reaches 145F. Alternatively, smoke at 200-225F for 2 1/2-3 hours. To be safe, most people smoke until their internal temperature reaches 155F (if their thermometer is turned off), but eating at 145F is fine.

Remove bacon from pan and set aside to cool. Refrigerate for a few hours before slicing to make the cutting process easier. Bacon should be cut to the proper thickness. The slices should then be frozen in portions. Wrap each portion in plastic wrap before placing it in a freezer bag.

Choose the right pork belly.

If you plan on curing and smoking your own bacon, start with pork belly that is worth your time and effort. This refers to pigs grown organically (or humanely raised without hormones or antibiotics). Alternatively, historic breeds such as Berkshire, Duroc or Black pigs can be used. Each has a deeper, meatier, more unique flavor than industrial pork belly. By the way, a whole pork belly weighs 10 to 12 pounds. Pork belly is sold by the pound at Whole Foods, which may be more manageable for home smokers.

Remove skin.

The skin (outer skin) at the bottom of the pork belly is usually harder than the rest of the bacon. (It also prevents curing agents and smoke smells from being absorbed.) Commercial smokehouses use slicers to remove them. You have to work a little more from home. Starting at one corner, use a thin, sharp knife to separate the skin from the flesh, angling the blade toward the skin. Better yet, have your butcher skin it for you. Note: Pig skins should not be discarded. To make “brownie” crispy strips folded into pulled pork and grilled directly on both sides (starting belly side down) until crispy and golden brown, or fried in oil for chicharrones (pork crisps). It can also be used to flavor beans or vegetables.

Ready for treatment.

Salt, sugar and optional pickling salt (sodium nitrite) and pepper are the basic ingredients. By varying the source and amount of these ingredients, you can create a variety of sophisticated flavors: white or brown sugar, maple syrup, or even freeze-dried cane juice. Black pepper, ground or crushed, or spicy pepper flakes in Scandinavia, juniper berries and other aromatic spices are added to bacon. I prefer to mix the treatment ingredients by hand, especially when using brown sugar, so that any lumps can be broken with my fingertips. Note: Bacon can also be pickled, which we’ll cover in a future blog post.

Cured pork belly.

Place belly on a rimmed baking sheet. Season it and apply hardener on both sides as directed in the recipe. Place the belly in a large, sturdy, resealable plastic bag in an aluminum foil pan or baking sheet on the lowest level of the refrigerator. (Any potential leaks will get caught in the pan.) Let the bacon marinate for 5 days, turning it daily. This is a key point. As the bacon dehydrates, the liquid collects in the bag. This is how it works. Consider it saltwater.

Rinse and dry the abdomen.

Put it in a colander and rinse both sides thoroughly with cold water. Excess salt is removed in this way. Afterwards, towel-dry the belly and expose it to a wire rack on a baking sheet on the lowest level of the refrigerator. Allow at least 4 hours to dry, or up to overnight, with one or two turns. This helps create a clean outer skin that feels papery, dry, and a little sticky for the smoke to stick to. You won’t get the patina that makes bacon so appealing without a pellicle.

Smoked bacon.

Preheat your smoker to 175 degrees according to the manufacturer’s instructions. If you use a charcoal smoker, the temperature will fluctuate between 160 and 180 degrees. If you are using an electric or gas smoker, set it to 175 degrees. Use pecans, apples, cherries, or other favorite hardwoods for smoking fuel (or wood blends). Personally, I think mesquite is too strong. Depending on your smoker, you will need chunks, chips, sawdust or pellets. The smoking time will be between 2 and 3 hours and the room temperature will be 150 degrees.

Cool and rest the bacon.

After cooling the bacon to room temperature on a wire rack on a baking sheet, refrigerate for at least 4 hours, preferably overnight. (This determines the flavor and texture of the dish.) Bacon will keep for at least 5 days if refrigerated and several months if frozen.

Slice and cook.

The great thing about making your own bacon is that you can cut it to the thickness you want. If you’re used to eating mushy, thinly sliced ​​retail bacon, wait until you bite into a 1/4 to 1/2 inch thick piece. Yes, it can be crisped in a cast iron skillet (start with a cold skillet to minimize shrinkage). However, I prefer roasted bacon (direct roasted over medium heat). Just leave enough open grate space to reposition the bacon in the event of a fire. You can also bake or roast the bacon on a wire rack on a foil-lined rimmed baking sheet, a great way to feed a crowd. A temperature of 350F to 375F is ideal. Bacon takes 20 to 25 minutes to cook.

On the pit boss pellet grill, what temperature do you cook the bacon at

On the pellet grill, at what temperature do you cook the bacon? For best results, cook your meat on this grill at 300 degrees. This ensures it’s always crispy and smoky to perfection.

When you smoke bacon, how long do you smoke it

Using the hardwood of your choice, preheat your smoker to 160-170 degrees Fahrenheit. For smoked bacon, apples, maple and pecans are all popular choices. Place the pork belly directly on the grill, cover, and smoke for 6 hours, or until the internal temperature reaches 155 degrees Fahrenheit.

How long should bacon strips be smoked

Smoked bacon is easy. Preheat the smoker oven to 200F and place the bacon on a cooling rack on a baking sheet or directly on the smoker rack. To add more smoke flavor, smoke for 30 minutes.

After 30 minutes, increase the temperature to 400 degrees F and cook until the bacon is cooked and crisp. The bacon takes about 15 minutes to cook directly on the smoking rack and about 20 minutes for the bacon to cook on the griddle.

To make sure the bacon cooks evenly, I prefer to flip it halfway through the last 15 minutes. Remove it when done and enjoy!

200 degrees, how long does it take to smoke bacon

Preheat your smoker to 200F and load it with your favorite smoking wood (see above for some great ideas). Add the pork belly to your smoker after it reaches temperature and thin blue smoke is visible.

Smoking at 200F for 3.54 hours, or until the internal temperature of the bacon reaches 160F.

An instant-read thermometer, such as the Thermapen, is the best way to check this.

Can I smoke store bought bacon

Store-bought bacon can be smoked by heating a smoker to 300 degrees Fahrenheit (149 degrees Celsius), laying thin strips of bacon on the grill, and smoking for 20 to 30 minutes. Use a meat thermometer (63 degrees C) to make sure the internal temperature of the bacon reaches 145 degrees Fahrenheit.

Related Articles

Back to top button