You already know if it can go on my Traeger, I’m at least going to try it once. Smoked bacon on the Traeger takes bacon to another level: crisp edges, a slightly chewy center, and a subtle wood-fired flavor you don’t get from the stovetop. After years of cooking on a pellet grill, I’ve learned to manage the heat so the fat renders slowly without burning. It’s straightforward, dependable, and once you try smoky Traeger bacon, it’s tough to go back.
If you don’t have a smoker, I also enjoy making bacon in the air fryer—see my Air Fryer Bacon recipe for that method.
Table of Contents
Traeger Bacon Ingredients
- Bacon: I prefer thick-cut because it holds up to smoking and fits well on the grates. Any bacon will work, but thick-cut yields great texture since bacon does shrink when cooked.
- Optional for candied bacon: brown sugar and maple syrup.
How to Smoke Bacon on the Traeger
Full measurements and the printable recipe card are included below, but here are the essentials:
- If making candied bacon, brush each slice with maple syrup and sprinkle brown sugar (or a sweetener) over the top.
- Arrange the bacon directly on the smoker grates without overlapping so smoke reaches each slice.
- Smoke at a low temperature until the bacon reaches your preferred crispness.
Traeger Bacon Recipe
Equipment
- Traeger pellet smoker (or similar pellet smoker)
- Smoker pellets of your choice (apple, hickory, cherry, or maple work well)
Ingredients
- 1 pound uncooked bacon
Optional Candied Bacon (Maple + Brown Sugar)
- 1/4 cup maple syrup (adjust based on bacon size and batch)
- 1/4 cup brown sugar or preferred sweetener (adjust based on bacon size and batch)
Instructions
- Preheat the grill to 225°F (107°C).
- If making candied bacon, brush maple syrup over each slice and sprinkle with brown sugar or a sweetener.
- Place bacon on the smoker grates in a single layer. Smoke for about 2 hours or until it reaches your desired crispiness.
- Remove the bacon and let it cool slightly before serving.
Notes
- I often do half the batch candied and leave the rest as plain smoked bacon so you get both textures and flavors.
- You can skip the maple syrup and use only brown sugar or a sweetener if you prefer. A crack of black pepper is also a great addition.
- Apple, hickory, cherry, and maple pellets all pair nicely with bacon.
- If you want a faster cook, smoking at 325°F will cook bacon more quickly but produce a milder smoke flavor.
- Air fryer method: cook at 380°F for 8–10 minutes, flipping halfway through.
- Nutrition macros assume a specific sweetener; use your own ingredient labels or a nutrition calculator for precise numbers.
Nutrition
Calories: 120 kcal
Protein: 8 g
Fat: 4 g
I’ve always loved the flavor of smoked bacon. Candied bacon is a special treat—maple and savory pair beautifully. If you like maple flavors, check out my maple-glazed recipes for other ideas.
Frequently Asked Questions and Recipe Pro Tips
Light brown sugar caramelizes well for candied bacon; dark brown also works. For maple flavor, use a thicker, real 100% maple syrup rather than pancake syrup for the best taste.
Apple, hickory, cherry, and maple pellets all complement bacon nicely.
Low and slow at 225°F delivers the most smoke flavor. You can raise the temperature to 325°F for a faster cook, but the smoky note will be less pronounced.
At 225°F expect about 2 hours to reach a crisp texture. At 325°F the bacon can finish in 30–45 minutes. Cook until the texture you prefer is reached.
Finished bacon will have translucent rendered fat, deep golden-brown edges, slices that feel firm rather than floppy, and they should lift off the rack easily without sticking.
Store cooled bacon in an airtight container in the refrigerator for 4–5 days.
Reheat in the oven or air fryer at 350°F until warmed through to restore crispness.
Pair With These Recipes
Serve this smoked bacon alongside dishes like bacon ranch pasta salad, a breakfast crunchwrap, a bacon cheeseburger casserole, or fried potatoes and onions for a satisfying meal.
More Traeger and Smoker Recipes
Other smoker favorites include smoked mac and cheese, Traeger smoked ham, smoked salmon, smoked chicken breast, pulled pork, pork belly burnt ends, smoked turkey, and smoked ribs. These pair especially well with smoked bacon for a full barbecue spread.