Quote Originally Posted by TFOGGER View Post
It depends on the recipe for your bacon. the one on amazingribs.com calls for 225 degrees for a couple of hours, but yields a "country style" bacon that is pasteurized during the smoke for safety. If anyone is interested, Samsclub at Stapleton had pork bellies @ $2.98 a pound, averaging about 4 1/2 pounds each as of yesterday. I got a couple for makin' bacon.
This is the recipe I use, and my smoker doesn't really get much smoke going with chips below 225. The flame doesn't seem to heat the wood box enough if I set it below this temp and I figured dust might catch and stay going at the lower temp. And I saw it used for fish on good eats.