ABTs - Bacon tough not crispy

Former Member

Just curious? I've smoked two batches of ABTs and both times I ended up with tough bacon. I used the cheapest, thin bacon I could find as per most of the instructions I found, but the result is not something I would brag about. Set me straight if I'm doing something wrong or is it the nature of the animal.

Both batches were cooked in a 008; one at 225 degrees and the other at 250 degrees.

Happy Trails

3/28/0510:48 AM

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Former Member

the recipes that come with the chili grill say to cook at 350 i believe. this will crisp the bacon, i do mine on my gas weber, not sure you can get the results youre looking for in the smokette. i have never tried though, reminds me of the chicken skin saga though.

3/28/0512:05 PM

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dlsMember

Based upon recs from the forums, I pre-cook my bacon in a microwave 1-2 minutes then wrap the japs. Seems to do the trick.

3/28/0512:12 PM

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Former Member

i do mine on a charcoal grill and they turn out great sounds like your temp was to low if you can crank it up might try that or use a charcoal grill Good luck

3/28/051:32 PM

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Former Member

When I have the time, I pre-cook the bacon, then wrap the peppers, cook for about an hour or so, then finish underneath a broiler.

I actually prefer the thicker cut premium bacon slices.

3/28/054:09 PM

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Former Member

I use the pre cooked bacon intended for microwaves. It works great. If I use regular bacon, I put the ABT's under the broiler for a minute before eating.

3/28/0510:29 PM

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smokenqueQ'n n Brew'n

I gave up on bacon after the first try (in the smoker).. however, I use smoked meats, cheese, etc for the stuffing.. so, I no longer do my ABT's in the smoker at all.. I either do them in the oven or on the grill.. and they turn out great either with or w/o bacon. Everyone loves them.. even the folks that say japs are too hot.. the ove tames them a bunch.

3/29/058:20 AM

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Former Member

The last 2 batches of ABT's I made I used my own homemade canadian bacon to wrap them in instead of storebought bacon. We like this a lot more than regular bacon and because I control the thickness of the slice, it gets semi crisp in my 008.

bob

3/29/058:54 AM

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Former Member

Bob
That is a great idea

I have to do about 150 to 200 for a wedding. I think I will try that

3/29/059:05 AM

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Former Member

The point of doing them in the smoker is to get "smoked" peppers, or chipotle's.

If the bacon is not crisping, you guys have come up with a creative way to address the issue. I'll keep this post handy for a how to incase anyone asks.

Any other tips?

3/30/057:18 AM

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