Bacon is a beloved breakfast staple that can be enjoyed in many different ways. But have you ever tried making your own smoked bacon on a Green Mountain Grill?
It’s easier than you might think! In this article, we’ll provide you with step-by-step instructions on how to cook bacon on your pellet grill. Whether you’re a seasoned pitmaster or a beginner, you’ll be able to create delicious, crispy bacon that’s full of smoky flavor.
So fire up your Green Mountain Grill and let’s get started!
How To Cook Bacon On Green Mountain Grill?
First, preheat your Green Mountain Grill to 350 degrees Fahrenheit. While the grill is heating up, cover a large baking sheet with aluminum foil and insert a heat-proof baking rack. Sprinkle your bacon with your favorite rub or seasoning, and pat it lightly into the strips.
Arrange the bacon on top of the baking rack, making sure that the strips don’t overlap too much. Place the tray on the middle rack in the smoker and close the lid. Cook for 20 minutes and take a peek. If you like, you can flip the bacon strips over before continuing to cook until bacon is brown and crispy.
Your exact cooking time will depend on the thickness of your bacon and how hot your pellet smoker cooks. In our experience, total cooking time was about 30 minutes. Remove from smoker and drain bacon on paper towels.
Choosing The Right Bacon
When it comes to cooking bacon on your Green Mountain Grill, choosing the right type of bacon can make all the difference. With so many options available at the supermarket, it can be overwhelming to know which one to choose. Here are some tips to help you select the best bacon for your grill:
1. Look for bacon at the meat or deli counter: The best bacon is often found at the meat or deli counter, where you can find whole slabs of bacon that are uncut. This gives you the advantage of having the bacon cut to your preference, and the bacon at these counters is often fresher and better quality than packaged bacon.
2. Check for preservatives: Packaged bacon often contains more preservatives than bacon from the meat or deli counter. Look for bacon with fewer preservatives, as this will not only be healthier but will also taste better.
3. Watch your sodium intake: Some brands of bacon can contain high levels of sodium, which can be unhealthy. Look for bacon with lower sodium levels to keep your diet in check.
4. Consider thickness: Thicker cuts of bacon may take longer to cook on your Green Mountain Grill, so keep this in mind when selecting your bacon.
5. Pay attention to appearance and texture: Good quality bacon should have a healthy mix of fat and meat, and should look natural rather than artificially pink or red. The texture of the bacon is also important, as it should be crisp and not too fatty.
By following these tips, you can choose the best quality bacon for cooking on your Green Mountain Grill, ensuring a delicious and satisfying meal every time.
Preparing The Bacon For Smoking
Before you can smoke your bacon on a Green Mountain Grill, you need to properly prepare it. The first step is to create a bacon cure by combining all the necessary ingredients in a bowl. This will be a paste-like consistency that you will use to coat the pork belly. Place your slab of pork belly in a large plastic bag and transfer some of the cure to the bag with the pork belly, making sure to thoroughly coat all sides of the bacon and use all of the cure. Seal the bag tightly, removing as much air as possible, and place it in the refrigerator for the next 7 days.
During this time, flip and massage the pork belly once per day to ensure that the cure is evenly distributed. After 7 days, remove the bacon from the bag and gently rinse it to remove any thick slimy build-up on the exterior of the pork. Place it on a wire rack above a baking sheet and pat it dry with paper towels. Season the top with fresh cracked black pepper and place it in the fridge (while still on the rack) and leave uncovered for at least 12 or up to 24 hours. This step helps develop a tacky coating called a pellicle on the exterior of the bacon.
Next, preheat your Green Mountain Grill to 200°F using your preferred hardwood for smoke flavor. Cherry wood is recommended for its deep fruity, rich flavor, but hickory and apple wood are also popular choices. Once your smoker is up to temperature, add your pork belly and smoke for around 3 hours or until the internal temperature of your bacon reaches 160°F. The lower your temperature, the more smoke flavor you can infuse into your meat.
Finally, let your bacon chill completely in the refrigerator before slicing it as thick or as thin as you like. Fry it up in a cast iron skillet and enjoy! Remember to store any leftover bacon in an airtight plastic bag or container in the refrigerator for up to a week.
Setting Up Your Grill For Smoking
To set up your Green Mountain Grill for smoking, it’s important to create a two-zone fire. This means arranging the pellets on one side of the grill and leaving the other side empty. This will give you two heat zones, one with direct heat and the other with indirect heat.
To control the heat, you need to control the supply of oxygen with the intake and exhaust vents. Most smoker grills have both an “intake baffle” and a “chimney baffle.” Set both baffles so they’re fully open before adding the pellets. You’ll adjust the intake baffle later, after the smoker heats up.
Dump your pellets into the firebox and wait until the smoker grill reaches your desired temperature, typically between 225°F and 250°F. Be sure to keep the smoker and firebox doors closed as much as possible, since opening them triggers temperature fluctuations and allows heat (and smoke) to escape.
Once your grill has reached your desired temperature, it’s time to add your bacon. Place a large disposable foil pan on the empty side of the grill and fill it with hot water. This will help regulate temperature and add moisture to the grill.
Next, place a heat-proof baking rack on top of the foil pan. Sprinkle your bacon with your favorite rub or seasoning, and pat it lightly into the strips. Arrange the bacon on top of the baking rack, making sure that the strips don’t overlap too much.
Place the tray on the middle rack in the smoker and close the lid. Cook for 20 minutes and check on your bacon. If you like, you can flip the bacon strips over before continuing to cook until bacon is brown and crispy.
Remember that your exact cooking time will depend on the thickness of your bacon and how hot your pellet smoker cooks. In our experience, total cooking time was about 30 minutes. Remove from smoker and drain bacon on paper towels.
With these steps, you’ll be able to set up your Green Mountain Grill for smoking delicious bacon every time!
Smoking Your Bacon
Smoking your own bacon is a great way to add a unique and delicious flavor to your breakfast or brunch. To start, you will need to cure your pork belly for 7 days with a mixture of salt, sugar, and other seasonings. After the curing process is complete, it’s time to smoke the bacon.
First, preheat your smoker to 200°F and select your preferred wood for smoking. Cherry, hickory, and apple are popular choices for bacon. Once your smoker has reached the desired temperature, place the cured pork belly directly on the grill grates.
Smoke the bacon for about 3 hours or until the internal temperature of the pork belly reaches 160°F. The lower the temperature you can maintain in your smoker, the more smoke flavor you will be able to infuse into your meat. Be sure to check the internal temperature of the bacon regularly using an instant-read thermometer.
Once the smoking process is complete, remove the bacon from the smoker and let it chill in the refrigerator before slicing. A cold slab of bacon is much easier to slice into even pieces. Slice your bacon as thick or as thin as you like and fry it up in a cast iron skillet for a delicious breakfast treat.
Checking The Temperature And Cooking Time
It is important to check the temperature of your Green Mountain Grill before cooking bacon. Preheating your grill to 350 degrees Fahrenheit is recommended for the best results. You can use a thermometer to ensure that the temperature is accurate and consistent throughout the cooking process.
Once you have placed the bacon on the baking rack, it’s important to keep an eye on it and check it regularly. The exact cooking time will depend on the thickness of your bacon and how hot your pellet smoker cooks. It’s a good idea to check your bacon after 20 minutes to see how it’s progressing.
If you like your bacon crispy, you may need to cook it for a few minutes longer. You can also flip the bacon strips over halfway through cooking to ensure that they cook evenly on both sides. If you’re unsure about whether your bacon is done, you can use a meat thermometer to check the internal temperature of the meat. The ideal temperature for cooked bacon is 165 degrees Fahrenheit.
In general, cooking time for bacon on a Green Mountain Grill is about 30 minutes, but this can vary depending on your preferences and the thickness of your bacon. It’s always a good idea to keep an eye on your bacon as it cooks and adjust the cooking time as needed until it reaches your desired level of crispiness.