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Posted in: Pork
Prep Time:
5 Minutes
Marinade Time:
*Chill in fridge - 2 Days
3 lbs. of bacon
Grill time:
Smoke 3 hours

Smoky Plank Bacon

A.K.A. Delicious

Posted on by Andrea Alden
Smoky Plank Bacon
Serves 3 lbs. of bacon
Prep Time:
Marinade Time: *Chill in fridge - 2 Days
Grill time: Smoke 3 hours
This past weekend we celebrated all things fatherly. As a gift, I made my father some homemade Smoky Plank Bacon, because what says “I love you” more than homemade smoky bacon? NOTHING! Seriously, if someone you loved showed up with fresh bacon as you read this, you would be ecstatic! For the sake of making this manageable, I will leave the original measurements as Chef Ted Reader has set them out. But, you can buy a whole pork belly, cure and smoke it for a fraction of what your bacon addiction actually costs – depending on the price of pork at the time. Freeze whatever you don’t use, and pull it out as needed. This Smoky Plank Bacon will keep well if frozen properly (here’show).
Rub bacon with the seasoning mixture
Rub bacon with the seasoning mixture
Place on a soaked plank
Place on a soaked plank
It takes about 3 hours
It takes about 3 hours

Smoky Plank Bacon

Serves: 3 lbs. of bacon       Total Time: 2 Hours, 3 Days, 5 Minutes


  • 1 to 3thick maple, oak, or hickory planks soaked in water for at least an hour
  • 3 tbsp. kosher salt
  • 2/3 cup Bone Dust BBQ Seasoning
  • 1 raw pork belly chunk about 3 lbs.


Step 1
In a bowl combine kosher salt with ½ cup Bone Dust BBQ Seasoning.
Step 2
Rinse the pork belly under cold, running water and pat dry with paper towel.
Step 3
Rub the pork belly with the kosher salt mixture, pressing and rubbing the seasoning firmly into the meat so that it adheres. Place into a glass dish, cover and refrigerate for 2 days allowing the meat to cure in the seasoning.
Step 4
Preheat the grill to medium heat - around 300°F to 350°F. I used indirect heat, placing the pork on a plank between two lit burners. If you find that the grill gets too hot, use one burner and remember to turn the pork and plank around about half way through the cook. Remove the pork belly from the refrigerator. Rinse under cold, running water and pat dry with paper towel. Sprinkle with remaining Bone Dust BBQ Seasoning. Center the pork belly on the plank.
Step 5
Place a drip tray under the grids where the pork on a plank will sit to catch the juices as the pork belly bacon-ify-s. (That stuff is liquid gold!) Put the plank on the grill and close the lid. Plank smoke the pork belly for three hours, until an internal temperature of 170°F (76°C) is reached. Check occasionally to see that the plank has not caught on fire and that the pork is smoking nicely. Remove from grill and cool completely. Use a meat slicer for thin strips, or a sharp knife to slice the pork more thickly. This makes about 3 lbs. of bacon.
Slice it as thick
Slice it as thick
or thin as you like it
or thin as you like it
Enjoy the bacon
Enjoy the bacon

Recipe courtesy of Chef Ted Reader from Napoleon's Everyday Gourmet Grilling Cookbook, Photography by Andrea

This Smoky Plank Bacon recipe originally appeared on the Napoleon Recipe Blog in June of 2011. Since then, I have been making our own household bacon, instead of buying. If this is going to become a habit for you, I would suggest investing in a meat slicer, it will make your life infinitely easier for bacon slicing. 

Homemade bacon is far superior to just about anything you can get at the supermarket. It’s definitely healthier from the standpoint that you know what is in it and how it was made. It’s safe to eat after taking it off the grill, and the flavor when you eat it fried for breakfast or add it to pretty much any bacon recipe we have (which uses homemade bacon) is so much better than you can imagine. 

Happy Grilling!

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