smoker ChartsDATASHEET // CT-SM-061
smokerSTATE: REFRIGERATEDVERIFIED DATASHEET
How Long to Cook Bacon (Thick Cut Slices) in the smoker
Specification: Thick-cut bacon strips arranged across wire racks over drip tray, smoked over hickory wood
Target Temp
250°F (121°C)
Indirect Smoke
Total Time
75–90 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
—
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare bacon (thick cut slices) (Thick-cut bacon strips arranged across wire racks over drip tray, smoked over hickory wood).
2
Cook
Cook for 75–90 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Deep mahogany color, edges curled and crisp, fat rendered into dark caramelized chew. Rest for 3 minutes before serving.
Verification Basis & Testing Rig
National Pork Board Smoked Bacon Processing Guidelines; Traeger Candied Bacon Procedure.
Pro Tip: Smoking thick bacon yields candied bacon texture; sprinkle with brown sugar and black pepper for the ultimate BBQ snack.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)