In episode 91, host Taryn Solie walks through three reliable ways to cook bacon on a Traeger or any wood-pellet grill. Whether you prefer a low-and-slow smoky result, a quick high-heat sear, or the convenience of a sheet pan, this episode covers technique, timing, and pros and cons so you can choose the method that fits your taste and schedule.
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read the full transcript below.
RECIPES MENTIONED
Recipes referenced in the episode, available on Hot Pan Kitchen.
- Traeger bacon
- Bacon fried rice
- BLTA sandwich
- BLT chicken salad
- Potato salad with bacon
RESOURCES MENTIONED
The following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Traeger pellet grill and smoker
- Traeger wood pellets
- Tongs
- Rimmed baking sheet
TRANSCRIPT
Taryn Solie: Hello grillers — thanks for joining me. I’m Taryn Solie, and today we’re talking bacon on a Traeger. I’ll show three approaches so you can pick the one that fits your time, taste, and cleanup preferences.
Why three methods? Because bacon varies in thickness and smoke level, and your priorities may differ: extra smoke, speed, or easy cleanup. All you need is bacon — thick-cut, thin-cut, peppered, or smoked — and a few choices about wood pellets and temperature.
Choose pellets to complement the bacon’s flavor: hickory with hickory-smoked bacon, applewood with applewood-smoked bacon, or a neutral choice like alder or pecan if you don’t have a match. Make sure the hopper is topped off so your grill won’t run out mid-cook.
Method 1 — Low-and-slow on the grates (smoking):
Clean the grill, set the Traeger to 225°F and let it come to temperature. Lay bacon strips directly on the grates without overlapping. Cook until they reach your preferred crispness — typically about 2 hours. Remove with tongs and drain on paper towels.
Pros:
- Deep smoky flavor
- Lower risk of burning
- Can cook large quantities across the grates
- Less greasy finished bacon as fat drips away
- No pan to clean
Cons:
- Longest cook time — not ideal when you need bacon fast
- Fat can make the grill greasy and may require cleaning afterward
- Texture differs from high-heat bacon — whether that’s good or bad is personal preference
Method 2 — High heat on the grates (fast grill):
Start with a clean grill and preheat to 400°F. Place bacon on the grates, cook about 5 minutes, flip, and cook another 5–10 minutes depending on thickness. Thin slices usually finish in 10–12 minutes; thick slices can take 13–17 minutes. Drain on paper towels and serve.
Pros:
- Fastest of the three methods
- Can cook a lot at once on the grates
- Less greasy finished bacon as fat drips off
- No pan to wash
Cons:
- Greasy grill that may need cleaning
- Thin slices can burn if not watched closely
Method 3 — Sheet pan at high heat (oven-style):
Preheat the Traeger to 400°F. Line a rimmed sheet pan with foil or parchment, arrange bacon in a single layer without touching, and place the pan on the grill. After about 8 minutes, flip and continue until crisp: thin bacon needs an additional 5–8 minutes, thick bacon about 8–12 minutes. Use heat pads to remove the pan and drain bacon on paper towels.
Pros:
- Faster than smoking but gentler than direct high-heat on grates
- Contains grease, so your grill stays cleaner
- Produces bacon similar to oven-baked results
- Pan captures bacon fat if you want to save it for other recipes
Cons:
- Produces the greasiest bacon because it cooks in its own fat
- Limited by the size of the sheet pan
- Takes a bit longer than direct grates at high heat
- Leaves you with a pan to clean
All three methods work well — pick based on how much time you have, how much cleanup you want, and how smoky you want the finished bacon. I usually favor a higher-temperature method when I’m short on time, but for a deep smoke flavor the low-and-slow approach is hard to beat.
Traeger-cooked bacon is versatile: eat it on its own, stack it into a BLTA, stir it into a BLT chicken salad, or use the rendered fat for dishes like bacon fried rice and potato salad with bacon.
For printable instructions, exact timings, and the recipes mentioned, check the show notes on HotPanKitchen.com under the podcast section or follow the link in your podcast app.
If you enjoyed this episode, subscribe on your preferred podcast platform so you don’t miss future grilling and smoking recipes. Thanks for listening — until next time, keep grilling like a mother.