Smoked Bacon generation 2. it was delicious and moist. the temperature was just right and it took about an hour. the process was easy even using a regular 4 burner bbq. what I did was use the 2 outside burners with the flame guards to get maximum convection around the inside and placed the stainless steel smoking box on the side of bbq that was having air drawn from it. so the air currents were drawing the smoke across the bacon drying it slightly and cooking it by convection heated air. low and slow cooking along with indirect heating seems to be the winning combination.
I will test this a few times and then do a video for his specific setup. I think that because this is not being done in a traditional smoker the setup is extremely important to the process. I believe that i will have to change things to accommodate different processes and foods. but that’s part of the fun for me. any questions or suggestions would be great, but i don’t want to entertain the question of “why not just use a smoker”