Smoked bacon is packed with your favorite smoky flavors, making it perfect for breakfast or as a topping on your favorite sandwich.
Who doesn't love bacon? Not only is it great on its own but a perfect complement to other ingredients - from cheese and bacon turnovers to bacon wrapped chicken thighs to bacon cheddar scones to chicken and bacon pizza.
But how do you cook the bacon? Well you could cook it on the stovetop, in the oven or in this case in a smoker!
Why This Recipe Works
- Simple - It's either one ingredient (bacon) or 3 ingredients if you want some sweetness. At the end of the day it's your call and it couldn't be easier to prepare.
- Fail proof - By cooking low and slow, you get the bacon to your desired crispiness.
- Flavorful - Let's be honest - bacon tastes great and already has some subtle smoke flavor. But you add even more by cooking this way!
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Ingredient Notes
- Bacon – I have found thick cut bacon is the best type which allows the smoke to really permeate before getting crispy.
- Sugar - You can add a bit of light brown sugar to make candied bacon. This is entirely optional.
- Black pepper - Another optional ingredient, but bacon add a strong, pungent flavor that is slightly spicy.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Smoked bacon at 225°F. for 2 hours or until it reaches your desired texture.
FAQs
Thick cut is best so it doesn't cook too quickly, while also really taking on the smoke flavor.
Various hardwoods are commonly used for smoking bacon, such as hickory, applewood, maple, and mesquite. Each wood imparts its unique flavor profile to the bacon.
It is all dependent on the time. I like low and slow at 225°F so it should take about 2 hours.
You can also smoke at 300°F for about 30 minutes.
No. That typically happens at 400°F. Since this is cooked at a lower temperature, you should be good. However I always recommend making sure your smoker is clean.
You can keep in an airtight container or ziploc bag in the fridge for 3-4 days. To reheat, just place in the oven at 300°F until warmed through.
Recipes to Use Smoked Bacon
I mentioned above that you can use bacon in a variety of ways. Some other options include:
- Bacon Potato Quiche
- Shaved Brussels Sprouts with Bacon
- Apple, Cheddar and Bacon Panini
- Bacon Avocado Toast
- Smoked Gouda Bacon Mac and Cheese
- Bacon Cheddar Waffles
Equipment
The type of equipment you use can have a big impact on the flavor of the bacon. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - My favorite as I love the simplicity and flavor.
- Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use apple, hickory or maple wood for smoking. They all complement the bacon perfectly.
- I like to make half the bacon candied and half the bacon without sugar just to have two different options.
- Let the bacon rest for 5 minutes so it firms up.
Other Smoked Recipes
If you’ve tried this smoked bacon or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Bacon
Ingredients
- 1 lb bacon, thick cut
- ⅓ cup light brown sugar (optional)
- ½ teaspoon black pepper (optional)
Instructions
- Preheat smoker to 225°F. If you want candied bacon, sprinkle sugar and black pepper over it.
- Place bacon directly on grill grates. Smoke for 2 hours or until it reaches your desired crispiness.
Notes
- Use apple, hickory or maple wood for smoking. They all complement the bacon perfectly.
- I like to make half the bacon candied and half the bacon without sugar just to have two different options.
- Let the bacon rest for 5 minutes so it firms up.
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