I’m using a kettle BBQ and minion method. The minion method will give you a consistent heat over a few hours.

Place a BBQ tray on the opposite side and fill with two cups of water.

This will add some moisture to the air and stop the bacon from drying out.

You want the BBQ to be sitting at around a temperature of 225f or 110c.

Add a few hickory wood chips, you could also apple wood, the choice is yours.

Place the bacon fat side up of the drip tray. By having it fat side up the bacon will base itself.

Cover with the lid, have the vents half open.

The bacon will take anywhere from 3 to 4 hours to smoke and cook through.