Bacon on Pellet Smoker

[Srl135]

I had a thread a while back debating pellet smokers and although Rec-Tec wasnt on my list at that time, I am the proud new owner of a RT-680. I did the burn in last night and today, in a rush during a busy weekend, I cooked a couple pounds of bacon on it at 400F and was a little disappointed that it didn't hold better smoke flavor. I know the answer is probably x amount of time at 225-250 and then remainder of time at somewhere around 300-375, but was curious if anyone has dialed that into perfection and would be willing to share their knowledge?

[Spinaker]

This is typical of many smokers, if you run them at high temps the smoke flavor is diminished. Pellet smokers can be light on smoke as it is, and running them at 400 F, I would imagine, would make it even less smokey.
Try running it at a cooler temp. However, with bacon, you want to run hotter to crisp it up.

Have you looked at a smoke tube? They are added to the cooking chamber to increase smoke flavor.

[EdF]

Great. Got it used for $12 and free shipping. Do you have a recommended bit size? I assume you season to lower the rust potential? Spinaker

[Spinaker]

I would use a 1/4" bit. Don't worry about seasoning it. You are putting it in the fire and the seasoning will burn off anyway. The smoke pot gets beat up, no way around it. I just leave it outside in the elements with all my other stuff. EdF

[EdF]

Thanks, Buddy!

[Randomchaoz]

i have traeger cook bacon almost every weekend
i cook @375 with added smoke tube apple/hickory mix for pellets i dont preheat before adding bacon extra ten mins of smoke for bacon😎

[DWCowles]

Yep, you get the best smoke below 250 F. with the RecTec. As Spinaker mentioned the Amazing Tube works very well for extra smoke.

[shush]

Agree with all of the above. The higher temp = less smoke... I spoke with someone at RecTec (I also have the RT-680) and they recommended putting a few chunks on the heat shield. They smolder there and generate much more smoke. I've used this trick a few times with great results.

[Spinaker]

That is a great little trick.

[Randomchaoz]

Agree with all of the above. The higher temp = less smoke... I spoke with someone at RecTec (I also have the RT-680) and they recommended putting a few chunks on the heat shield. They smolder there and generate much more smoke. I've used this trick a few times with great results.

wonder how smoke tube would fair out down there
great idea...thank you
learned something my first day!

[Spinaker]

Great to hear! Randomchaoz

[Crocboy]

Your cooking temp is way too high for bacon! I smoke bacon over hickory at 175 for an hour or so and then raise the temp to 240 and smoke till the internal temp is 150. The bacon is awesome! I'm cooking on a MAK 2 Star.

[USMC Recon]

Take a look at this page and also watch movie at bottom and you'll never have smoke issues on your pellet grill again

Link: http://www.blazngrillworks.com/blazn-smoker-pro/

Rod

[smokenoob]

So the smoke tube is beneficial at temps above 225 in a pellet smoker? I wes wondering if the smoke tube would help on chicken cooked at 350 in the pellet smoker or gas grill?