Take something already perfect in every way — bacon — (just like Mary Poppins), and make it even more decadent and delicious. That’s what smoked bacon slices bring to the table. So much goodness you will want to get the smoker out every time bacon is in the works.
Yes, it’s worth it. While you’re at it, might as well smoke as much bacon as you can fit in the smoker. You are going to want leftovers, and if its like our house having enough bacon for leftovers is nearly impossible.
You might wonder, what is the difference between smoked vs grilled bacon slices? The slightly longer cooking time, and the flavor, of course!
Being exposed to the smoke a bit longer, the bacon slices will take on a stronger smoke aroma. And that was the GOAL.
🥓 Ingredients
Bacon – This is literally all you need to make amazing smoked bacon slices. You need to get good, thick-cut bacon to stand up to the smoke. You cannot make this recipe with regular slices.
Pro Tip. A good quality bacon really does make a difference on the overall flavor and finish of the meat. Don’t skimp on your bacon because – it’s bacon. The first time you try a high quality bacon your eyes will light up.
⏲️ Equipment and Tools
Smoker. The Big Green Egg works, pellet smokers like the Traeger, Masterbuilt or Camp Chef will also work great. An electric smoker works fine, but some of them do have a temperature limit below 300ºF so you will have to adjust the cooking time. As long as your grill has an accurate thermometer, you can even set that up with wood to smoke and use indirect heat.
Wood Chips. Since we got applewood bacon, it made sense to use apple wood chips for our recipe, but you could use any wood you have on hand and still love the results. Hickory and maple are very popular choices. Jack Daniel’s Bourbon Barrel Wood Chips are also a good choice for a mild flavor that adds a little something.
🔥 Instructions
Step 1: Set the smoker up to 300°F and add a piece of your favorite wood. We used apple wood this time. Open the bacon.
Step 2: Place each slice of THICK bacon on the grill grate and allow to smoke for 20-25 minutes. It is not necessary to flip the bacon. Just watch it!
Step 3: Serve hot! Perfect BLTs, salads, or breakfast.
❗ Recipe Tips and Tricks
We’ve had the bacon slices get done at 17 minutes to 25 minutes. Always keep your eye on them so they don’t burn.
Giving the grates of your smoker a quick spray with non-stick cooking spray will help prevent the bacon from sticking.
The cooking time varies significantly depending on how thick the bacon is, how evenly your smoker heats, and how cold everything was when you started. Keep a close on your food because burnt bacon is such a huge disappointment.
Cooked bacon firms up as it cools, so don’t overcook your bacon. If it is perfectly crispy when you pull it out of the smoker, it will be hard and dry when it cools.
Place the bacon on a cooling rack over a double layer of paper towels to drain off the grease. Clean-up is a breeze because you just throw the paper towels away.
A layer of aluminum foil on the bottom rack of your smoker, with all the bacon layered on the racks above will help significantly to reduce smoke and make clean-up easier.
🧑🍳 Storage and Reheating
Leftover bacon, when it actually happens, is amazing! Throw those puppies in a plastic zipper bag and keep them in the fridge for up to a week. Toss them in a salad, add them to a sandwich, heat them in the microwave for a bit for hot bacon, crush them over a bowl of soup, add it to a stir fry or stew. Smoke bacon on the weekend and use it to pack lunches all week long! You will feel like royalty.
If you want to keep that bacon around for even longer, throw it in the freezer. It can be reheated in the microwave from frozen and served in all the same ways. Stored in an airtight container frozen, it will keep for six months.
Additions and Substitutions
You really don’t need to add anything else here. Trust me. But, if you really just can’t leave it alone and enjoy that bacon in all its glory — sprinkle on some brown sugar or drizzle the bacon with maple syrup. Candied bacon is a pretty nice thing too.
For variety, try adding a little ancho chili powder or cayenne pepper to your bacon. Remember, a little goes a long way but sometimes bacon with some heat is a nice touch.
Season your bacon with some of these ideas.
Serving Suggestions
In the summer, grab some tomatoes from the farmers market and make some smoked bacon BLT sandwiches. Nothing is better when the tomatoes are real.
Add smoked bacon to a delicious wedge salad, cobb salad, this lovely grilled peach and arugula salad, or pretty much any salad at all.
Use it to top a smoked baked potato, layer it on a sandwich, in a Travis Scott burger, or toss it in your soup bowl.
For a satisfying breakfast or brunch pair these smoked bacon slices with classic smoked eggs.
❓ Recipe FAQ
We chose 300ºF and feel that it was pretty much perfect for a slow, steady bake and evenly cooked bacon that isn’t crumpled. If your smoker doesn’t reach 300ºF just use the highest setting possible.
20 – 25 minutes. It could take as little as 17 minutes at 300ºF. If you use 225ºF it might take as long as an hour.
Once cooked, smoked bacon slices will last four or five days in the refrigerator and up to six months in the freezer. Uncooked smoked bacon will last two or three weeks in the fridge based on the Use By date on the package and will keep for up to six months in the freezer.
Non-stick cooking spray or a pastry brush dipped in olive oil, on the grates of your smoker will help prevent the bacon from sticking.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Smoked Bacon Slices
Equipment
- Smoker
Ingredients
- 1 lb Bacon thick cut only
Instructions
- Set the smoker up to 300°F and add a piece of your favorite wood. We used apple wood this time.
- Place each slice of THICK bacon on the grill grate and allow to smoke for 20-25 minutes. We've had them done at 17 minutes to 25 minutes. Always keep your eye on them so they don't burn.
- Remove and serve.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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