The Ten Commandments of Homemade Pork Bacon: 6. Smoke the Bacon

Set up your smoker according to the manufacturer’s instructions and preheat it to 200 to 225°F (93 to 107°C). If you’re using a charcoal smoker, the temperature will fluctuate, so be mindful not to go over 250°F (120°C). If you’re using an electric or gas smoker, you can set it right at 200 to 225°F (93 to 107°C).

To get the most smoke, soak wood chips in water for 30 minutes, then place them on the hot coals. The wood chips will start giving off smoke after 10 minutes or so. The smoking time will range between 2 and 3 hours; in most cases, you’re looking for an internal temperature of 155°F (68°C).