This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Makin' Bacon - Smoke on PBJ or WSM?

  • Filter
  • Time
  • Show
Clear All
new posts

    Makin' Bacon - Smoke on PBJ or WSM?

    Hey smokin' folks... we recently bought a pig for the 1st time. A 3 lb chunk of belly is in the fridge wet curing. My question is if anyone has any suggestions whether I should smoke it in the PBJ or WSM? I originally bought the WSM but then got a PBJ because I found myself fiddling too much to try and control the temp on the WSM. The PBJ is truly a set it and forget it smoker when paired with a Thermoworks Smoke. The downside is the inability to control it for low temps and I'm obviously looking to just smoke the bacon, not cook it.

    So my question is whether I am over-thinking this? I can use the PBJ, monitor the internal temp and just pull it but I'm thinking the outside will be cooked or use the WSM and fiddle with it to keep it at a low temp. Thoughts anyone?

    I use a WSM 22 pretty much exclusively for smoking big hunks of meat. I typically run it about 250 without much trouble maintaining temps.

    The goal in smoking bacon is two fold. 1. To get great smoke flavor, of course. 2. To raise the internal temperature of the bacon to the point where we know we have killed off all the possible nasty bugs and we are not going to make anyone sick.

    So, this tells us two things. We want to cook our bacon in a way that imparts great flavor. I know very little about a PBJ, but I do understand that it’s not a completely traditional smoke flavor. The other thing it tells us is that the meat is going to get cooked. If the IT is 155F (about where you want to get to), then the outer meat temp will be higher, more like 175F. It won’t matter if you use the PBJ or WSM, in my opinion, from a “cooked” perspective.



      Why, reckon I’d use me one my WSM’s, fer th flavor...

      Fiddlin be danged...never had me no probs gittin it steady


      • Steve R.
        Steve R. commented
        Editing a comment
        Same here. I appreciate some good fiddlin', but I haven't felt the need to do any with the WSM.

      Set and forget for smoking bacon won’t matter much. Depending on thickness, it might only take 2-3 hours. You can handle that 😎


        AS Scott says, this is only a 2 hour or so smoke. Make sure you can get good smoke for those 2 hours and that you can keep them temps low (under 250) so you get a least those couple of hours.


          I went with the WSM using Kingsford Blue and hickory for the traditional smoke flavor. I lucked out, the winds were pretty calm but the air temp was in low 30's here in the mountains at 8,000'. Consequently I couldn't get the WSM to run hotter than 206 degrees and I didn't want to mess with the air mixture too much. As I mentioned originally, I've had difficulty in the past running the WSM at a consistent temp so I was pretty satisfied with leaving it be just running my cook a little longer. It took 3 hours to achieve an IT of 150. It's in the fridge now and and ready for the slicer. I just need to chickens to lay 2 more eggs this morning and it's bacon and egg Christmas breakfast.

          Thanks all for posting your comments and have a Merry Christmas!
          Attached Files


            Looks great!


              PORkNOGRAPHY... the bacon was spot on. Our friend raised the pig organically for us, the local meat market does a great job butchering and Meathead's curing and basic bacon recipe was perfect! We ended up in a bacon coma. Didn't cook anything but bacon for breakfast, no eggs, no toast, just coffee and about a pound of perfect bacon. We've got 6 more vacuum sealed packages, about 3 pounds each of pork belly. Next slab will be an attempt at Black Forest style.

              Attached Files


              • rickgregory
                rickgregory commented
                Editing a comment
                Isn't homemade bacon just so much better than the store stuff?

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                OMG, I can actually Taste it!!!!

              • Stuey1515
                Stuey1515 commented
                Editing a comment
                Perfect breakfast haha, great job mate, homemade bacon cannot be beaten! I haven't bothered with store bought bacon for several years now, still tweaking the ratio's though, seeking perfection


            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            Blackstone Rangetop Combo: Griddle And Deep Fryer In One

            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

            Click here to read our detailed review and to order

            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker