Lesson learned.

[jacksonvillesmokehouse]

Whoa... what a difference. I accidently smoked some sliced bacon to perfection on July 4th, to go atop our home made hamburgers. I used hickory chunks, in fireboxes in my gas grill, set on low, with only one burner on (for the heat) the chunks lightly glowing/smoking. Slight white/blue smoke, but not too heavy. Lots of air (due to it being a gas grill)
Layed the bacon on the warming rack, turned about 20 min into, total of an hour on the grill. Incredible flavor... raves from the family.

Figured, well, what the heck. Lets try for some intense smoke flavor. Fired up the colman fire pit (like a kettle, webber) and put some chunks on the grate, near one side, layed out the bacon after the chunks were simmered down a bit, but smoldering (maybe not down enough ?) and let er go. Kept the temp around 220-250... adjusting airflow. Had too much smoke... lot of white...now that I learned.
The bacon was narley...
it looked the same, but tasted horrible.
LESSON LEARNED>

[NCBBQFAN]

Yea man that white smoke can kill any type of good Q. A thing I learned with bacon is it goes well in pulled pork, the next time you cook butts or shoulders find some think sliced bacon and smoke it while you're cooking the pork. Take the bacon out when it becomes very crispy and chop it up fine, then after you pulled the pork mix in the chopped bacon, good taste combo. Try it.

[Markbb]

Now thats an idea I'm gonna have to try, Thanks