Maiden smoke on my SM066

That is tough to answer.  I know it will not look anything like crispy fried bacon.  Assuming the bacon was cured and smoked, you MIGHT (?) be ok.  But I just don't know. You may have to do a search for that on the web.  The alternative would be to cut sections and heat in a microwave.  Unless someone else comes along with a definitive answer, you might be on your own.  But it sure looks good!

Cooking bacon in a smoker is like chicken skin, doesn't get crispy.  Should be okay based on the internal temp of the fatty, just not very appetizing.

Thanks all.  I will do some research and find out.  At any rate I will be microwaving the bacon tomorrow.

When I do bacon wrapped poppers I usually use 300F (tops for the SM066), and I use pre-cooked bacon (I like Hormel thick cut), but the bacon still doesn't get really crispy. But at least I know its safe.

So, I brought my Cheeseburger fatty to work and shared it with my solo coworker.  I told him about the bacon and he said fu*k it, this thing smells great.  I cut it in half and nuked my for 2 minutes.  The whole office smelled like smoked meat.  It was very good and smokey.

I am very impressed with this smoker.  I have a 22 inch Webber kettle that I set up to smoke.  It has the SNS set up as well as the Fireboard Pro 2 fan and temperature controller.  I also used a gasket around the lid and I could run my Webber at what ever temperature I wanted with the Fireboard.  I have smoked ribs, briskets, butts, and pork belly with no issues.

I am blown away by the amount of smoke flavor that the SM066 produces from 2 oz of wood.  I would throw 6 ounces (estimate) wood in my Webber and not come close.

For now, I am very glad I bought this smoker.  In my conversations with folks on this forum and the other smoking forum I am on, I see no reason for that to change.

I think a pork loin is next...

@jay1924 posted:

When I do bacon wrapped poppers I usually use 300F (tops for the SM066), and I use pre-cooked bacon (I like Hormel thick cut), but the bacon still doesn't get really crispy. But at least I know its safe.

I think I will try pre cooked bacon next time.  That or I have to crank up the Webber or buy a pellet grill.

I have a 22 inch weber kettle grill that I use in the summer for steaks, shrimp, burgers, and hot dogs, and a Weber Genesis gas grill for larger pieces and winter grilling. Everything else goes in the SM066. I am a firm believer that one can have too many toys!

My Webbers.  Left one is for smoking the right for grilling.  I built this during COVID with mostly left over material.  I have since then tiled the area between the grills and have a small cheapo pizza oven up there.