smoker pete
New member
Decided to see what all the fervor is all about concerning cooking Bacon on a Pellet Grill! Like most people, I have fried bacon on the stove where it sits in tons of grease as it shrivels down to 70-50% of its original size. Not knowing any better, I never thought to do it any other way until I read on some Forums how great Bacon can be cooked in a Pellet Grill.
Pre-heated the MAK 2 Star with Hickory wood pellets to 350ºF. Laid out 2-lbs of Farmers Natural Applewood Smoked Center Cut Bacon from Costco on a Frogmat.
Flipped the Bacon after 15 minutes. The first thing I noticed is that the Bacon was not shriveling compared to a frying pan on the stove. This procedure is similar to the results one would achieve in the oven at 350ºF with the exception that the Pellet Grill does not make a mess or heat up the kitchen and the MAK also adds a nice touch of Hickory while cooking.
30 minutes into the cook I started pulling Bacon strips that met my desired taste. I have always preferred my Bacon to be a little on the chewy side rather than crisp. By 45 minutes, all the Bacon was done to perfection
Having cooked this thick Bacon countless times on the stove I was impressed with the basic lack of shrinkage and the flavor was incredible. This Bacon actually had a WOW factor ... the intense combination of flavors achieved by the original Applewood Smoking combined with the Hickory was intense. It was like someone sprinkled the Bacon with magic flavor dust
Fried up a few eggs to compliment that scrumptious Bacon ... I have now found my preferred method of fixing Bacon. Had a BLT for lunch just to make sure the Bacon was still good and ... YES it was !!
Pre-heated the MAK 2 Star with Hickory wood pellets to 350ºF. Laid out 2-lbs of Farmers Natural Applewood Smoked Center Cut Bacon from Costco on a Frogmat.
Flipped the Bacon after 15 minutes. The first thing I noticed is that the Bacon was not shriveling compared to a frying pan on the stove. This procedure is similar to the results one would achieve in the oven at 350ºF with the exception that the Pellet Grill does not make a mess or heat up the kitchen and the MAK also adds a nice touch of Hickory while cooking.
30 minutes into the cook I started pulling Bacon strips that met my desired taste. I have always preferred my Bacon to be a little on the chewy side rather than crisp. By 45 minutes, all the Bacon was done to perfection
Having cooked this thick Bacon countless times on the stove I was impressed with the basic lack of shrinkage and the flavor was incredible. This Bacon actually had a WOW factor ... the intense combination of flavors achieved by the original Applewood Smoking combined with the Hickory was intense. It was like someone sprinkled the Bacon with magic flavor dust
Fried up a few eggs to compliment that scrumptious Bacon ... I have now found my preferred method of fixing Bacon. Had a BLT for lunch just to make sure the Bacon was still good and ... YES it was !!