Juggy's Bacon Observations

WudEyeDoo

Thanks to Juggy and my fellow eggers for your help on smoking bacon. I wanted to stockpile about a months worth of breakfast meat for my new Atkins diet that I plan to start. [p]Since I had about 60 slices of thick cut bacon, it took three batches to get it done. I cooked it indirect with the plate setter, a drip pan, grid, elevated grid and used cherry wood for smoke. The 2 grids for added capacity was RRP's idea and it worked well that way.[p]The first batch wound up with a rubbery texture because I cooked it at too low of a temperature, about 250 degrees. The next 2 batches were closer to 300 to 310 degrees. Wow, that is some good bacon my friends. Juggy was right, give a try.