Juggy and all,[p]I made my first attempt at smoking Juggy's Cherry-Smoked Bacon yesterday. I'd give myself a "D" for the end result and my post is intended to solicit some sound advise on how to improve this cook.[p]Here's what I did:[p]1) Set up the large Egg for an indirect cook by removing the fire ring and placing a grid on top of the firebox.
2) Wrapped a pizza stone in foil to allow the drippings to drop on the stone.
3) Used a turkey sitter (inverted) to drape over the bacon. Since the base of the sitter was up, the bacon wrapped neatly over the base. I put nine (9) thick sliced pieces of bacon on the sitter.
4) Also, since the turkey sitter was "upside down and not stable", I used a chicken sitter as the base to provide support.
5) Brought the lump up to 200°F dome temp and threw about 3 handfuls of cherry wood chips into the lump. The chips were soaked for about 15 minutes.
6) Let the bacon smoke for approximately 30 minutes. During the 30 minutes the dome temp rose to 230°F.
7) Pulled the bacon out at 30 minutes.[p]End result - the bacon was limp, not crispy and the smoke taste was overbearing. [p]Any and all advise is greatly appreciated.[p]Puj