First time Bacon in the SM150, help with temps and how long?

Ok since i did not get any replys I experimented on my own. I set the temp for 135* for 2 hours. Then I raised up the temp to 200* to get the smoking part done for 2 hours or to get the internal temp of the meat to 176*. Then I reset the temp to 135* for 3 hours for good color.
I do have one concern.....Where the meat touched the grill in places it turned it greenish color. This was just in a few places, and just whereit touched the grill plates. I cut all of that off with a filet knife, because I was afraif of discolored meat. Wonder what caused that, and if bacon hooks noex time would aleiviate that problem..

All suggestions are welcome so please chime in and help a fellow cookshack smoker

Steve

Sorry I missed your first post. I do a lot of bacon in my SM160. I use equal parts of Kosher Salt, and brown sugar. I also us a small amount of pink salt(depends on how much bacon I am doing). I coat my belly meat on both sides in a large Zip-lock bag. I then put 1/4 cup of real maple syrup into each bag. I cure this in the fridge for 7 days, turning every day. I then rinse under cold water until all of the cure has been rinsed off, and pat dry. I let it air dry in the fridge for 24hrs. I then brush on a lite coat of the Maple Syrup. I will add pepper to some, and a cayenne mixture to others. It just depends on the flavor I am going for. It is then placed on the racks in my smoker, and set at 200 deg. for 4 hrs. I put a probe in the top piece, and shoot for 147 deg. I have never experienced the color that you did. I cook directly on my racks with no problem.
Hope this helps, and good luck.
Gary

The one thing I did not do was to let it dry after I washed the salts and honey off. I am really thinking the green spots may have been a chemical reaction to the metal rack, but I was not taking any chances so I cut those little spots out.

I did cook some of it up tonight and it was wonderful. I do like your idea of setting it at 200* and letting it go. Best thing is I had very little grease, unlike the store bought stuff.

Glad to hear yours was tasty. It is key to rinse off all of the salts, and curing agents. It will form the pellicle when you let it dry. This helps it take on the smoke flavor. I can no longer eat store bought bacon, as this is way better.
Gary