Smoked Bacon Recipe

Prepare bacon

Remove bacon from refrigerator and lay the two slices on a cutting board or plate. If the bacon is tightly curled, gently press it flat so it will smoke evenly. Pat lightly with paper towel if very wet.

Preheat smoker or grill

Set a smoker or a gas/charcoal grill for low indirect heat at 200°F (95°C). If using a charcoal grill, bank coals to one side for indirect cooking. Place a drip pan under the cooking grate where bacon will sit to catch fat and prevent flare-ups.

Prepare wood chips

While the smoker/grill comes to temperature, drain the soaked wood chips and place them in the smoker box or wrap them in foil with perforations. Position the chips over heat so they begin producing smoke as you start cooking.

Arrange bacon for smoking

Lightly oil the cooking rack with the neutral oil or spray to prevent sticking. Lay the two bacon slices flat on the rack with space between them for air and smoke circulation. If your rack has wide gaps, use a wire rack placed on a baking sheet to keep the bacon from sagging.

Smoke the bacon

Place the rack on the grill/smoker grate away from direct flame. Close the lid and smoke at 200°F (95°C) for 45–65 minutes, checking after 30 minutes for progress. Smoke until the fat renders, edges are nicely colored, and bacon reaches your desired crispness — shorter time for chewier bacon, longer for crispier bacon. Internal temperature will be ~150–160°F when done.

Manage flare-ups

If any flare-ups occur from dripping fat, move the bacon to a cooler part of the grill and close vents to reduce oxygen. Use the drip pan to minimize this; never leave the smoker/grill unattended.

Finish and rest

Using tongs, transfer the smoked bacon to a plate lined with paper towels to absorb excess fat. Let rest 2–3 minutes — bacon will crisp slightly as it cools.

Season and serve

If desired, lightly sprinkle the bacon with kosher salt and freshly cracked black pepper to taste. Serve warm as a brunch accompaniment.

Clean smoker/grill grates after use: once cooled, scrape or brush grates to remove grease. Dispose of used wood chips responsibly and clean drip pan of excess fat (allow to cool and solidify before discarding).