How to Cook Perfectly Smoked Bacon on an Electric Smoker

Smoking bacon on an electric smoker results in the most flavorful, tender and delicious bacon you’ll ever taste. The smoky flavor penetrates each slice taking ordinary bacon to extraordinary levels.

Cooking bacon on a smoker may seem intimidating if you’ve never done it before But I’m here to show you that it’s actually super easy and straightforward In this comprehensive guide, I’ll walk you through everything you need to know to smoke bacon like a pro.

Why Smoke Your Bacon?

There are several excellent reasons to cook your bacon in a smoker rather than the oven or stovetop:

• Deep Smoky Flavor – The smoke permeates the meat, infusing it with a robust, smoky taste you just can’t replicate any other way. This takes bacon from great to phenomenal.

• Perfect Texture – Smoking yields bacon that’s perfectly crispy on the outside yet tender and juicy inside No more overly chewy or burnt bacon!

• Lower Fat – The gentle smoking process coupled with the indirect heat renders out more fat than high-heat frying. Your smoked bacon will be less greasy.

• Easy Cleanup – With a smoker, there’s no need for constant monitoring and splatter control like when cooking bacon on the stovetop. Cleanup is minimal.

• Versatility – In addition to eating it straight, smoked bacon works great chopped up in salads, sandwiches, soups and more. The smoky flavor pairs well with so many dishes.

If you want to level up your bacon game, smoking is definitely the way to go. The unique flavor and texture you get from a smoker is worth the minimal extra effort.

Equipment Needed

You don’t need any special equipment beyond an electric smoker to cook bacon this way. Here’s what you’ll need:

• Electric smoker
• Wood smoking chips or pellets
• Cooking thermometer
• Oven mitts
• Tongs
• Sheet pan or wire rack
• Paper towels

And of course, you’ll need a package of good quality thick-cut bacon. I recommend choosing a naturally cured, artisanal brand without too many extra ingredients for the best flavor.

Thick slices work best so the bacon holds its shape during smoking. Thin slices can overcook and burn quickly.

That’s it – with just those few basic supplies, you’re ready to start smoking!

Step-By-Step Guide

Follow these simple steps for foolproof smoked bacon every time.

1. Prepare the Smoker

• Fill the wood chip box with your favorite flavor wood chips, like hickory, apple, pecan or cherry. Wood pellets work too.

• Preheat your smoker to 225°F – 250°F. This low and slow temperature is ideal for getting the bacon fully cooked without burning.

• Let the smoker preheat for about 15 minutes until it reaches the target temp.

• The smoker should have a consistent thin stream of smoke coming out when it’s ready.

2. Prep the Bacon

• Take your bacon out of the package and lay the slices evenly spaced on a wire rack or sheet pan. This will help catch drippings.

• Make sure the slices aren’t overlapping. You want smoke and heat to circulate evenly around each slice.

3. Smoke the Bacon

• Carefully place the bacon into the preheated smoker.

• Smoke for about 1 hour, but start checking at 45 minutes. Cooking time can vary based on thickness.

• Use tongs to flip the bacon slices about halfway through for even cooking.

• Remove the bacon once it’s reached your desired level of doneness. The meat should be firm but still have a little flexibility.

4. Cool and Store

• Transfer the smoked bacon to a paper towel lined plate or rack. Let cool for 5-10 minutes.

• This will allow some of the excess grease to drain off before serving.

• Store smoked bacon in a zip top bag or airtight container in the fridge for 5-7 days.

And that’s all there is to it! Now you can look forward to waking up to sizzling smoked bacon for breakfast.

Smoking Bacon Tips

Here are some handy tips to help you nail perfectly smoked bacon every time:

• Use Thick Cut Bacon – Thin slices burn too quickly. Opt for bacon that’s at least 1/8 inch thick, or ideally 1/4 inch for best results.

• Lower Temp is Better – Stay between 225°F – 250°F. Any hotter and the bacon can burn before the inside is cooked through.

• Watch Carefully Near the End – Bacon goes from perfectly done to burnt quickly. Monitor it closely in the last 10-15 minutes.

• Blot Grease – Letting the bacon rest on paper towels after smoking absorbs some excess grease for crisper meat.

• Try Different Woods – Each type of wood chips impart a unique flavor nuance. Hickory and apple are great classics.

• Line the Drip Pan – Foil line the smoker’s drip pan to make cleanup easy. The rendered bacon fat can be saved for cooking too!

• Store Properly – Get the most life out of your smoked bacon by storing in an airtight container in the fridge.

With these tips in mind, you can troubleshoot any potential pitfalls and turn out amazing smoked bacon every time you fire up your electric smoker.

Frequently Asked Questions

If you’re new to cooking bacon in an electric smoker, chances are you have some questions. Here are answers to some of the most common FAQs.

How Long Does it Take to Smoke Bacon?

Smoking times can vary from 45 minutes up to 1 1/2 hours depending on thickness. Plan for roughly 1 hour per pound of bacon at 225°F – 250°F. Watch closely and remove slices as they finish.

What is the Best Wood for Smoking Bacon?

The most popular wood choices for bacon are hickory and apple. Both impart a classic smoky flavor. Maple, pecan and cherry woods also pair well with bacon.

Should You Soak Wood Chips for Bacon?

Soaking isn’t mandatory, but it can help control temperature and prevent a bitter smoke flavor. Quick soaking for 15-30 minutes is sufficient.

What Temperature Should You Smoke Bacon?

225°F – 250°F is ideal. Higher than 300°F risks burning the exterior before the inside cooks through. Low and slow is key.

How to Keep Bacon from Sticking to the Grates?

Lightly brush grates with oil or spray with nonstick spray before loading in the bacon. You can also place bacon on a wire rack set inside a sheet pan.

How Long Does Smoked Bacon Last in the Fridge?

Properly stored in an airtight container, smoked bacon will last 5-7 days in the refrigerator. Freeze any extra slices for longer term storage.

Can You Freeze Smoked Bacon?

Yes, smoked bacon freezes very well for 2-3 months. Let cool completely before freezing. Wrap slices in plastic wrap or bag airtight. Thaw in fridge before using.

Amazing Recipe Ideas

Aside from serving it in classic dishes like eggs, pancakes and BLTs, try these tasty ways to use your smoked bacon:

• Chopped in mac and cheese or potato salad
• Crumbled over baked potatoes
• In clam chowder or bean soups
• Wrapped around smoked sausage
• On top of grilled cheese sandwiches
• Crumble into chili or baked beans
• Bake into cornbread or muffins
• Mix into stuffing or dressing
• Sprinkle over Caesar salad
• Layer in grilled cheeseburgers

The smoky bacon flavor complements so many recipes. Get creative with how you incorporate it into meals for breakfast, lunch and dinner!

Conclusion

Smoking your own bacon at home might seem intimidating if you’ve never tried it before. But as you can see, it’s actually a very simple process that just requires a little patience and monitoring.

The payoff is bacon that’s far superior to any store-bought variety. You get perfectly cooked slices with a deep, smoky flavor and great texture.

Now that you know the basics of how to smoke bacon in an electric smoker, you can start enjoying this tasty treat anytime. Experiment with different woods and seasoning blends to put your own unique spin on it.