There’s something rather marvellous about grilling bacon over charcoal. The smoky aroma, the glorious caramelisation, and that unmistakable flavour you simply cannot replicate with conventional stovetop cooking charcoal grilling elevates bacon from a basic breakfast item to a genuinely memorable experience. Whether you’re new to outdoor grilling or looking to refine your technique, this comprehensive blog covers everything from setting up your grill to achieving restaurant-quality results in your own garden.
What You’ll Need
Before you fire up your grill, gather everything necessary. Having the right equipment makes the entire process considerably smoother and your results far more consistent.
Essential Equipment
| Item | Purpose / Use |
| Charcoal grill | Provides consistent, indirect heat for even cooking |
| Chimney starter | Lights charcoal evenly without lighter fluid |
| Drip pan | Catches rendered fat for easy cleanup |
| Long-handled tongs | Safely flips and handles bacon over heat |
| Grill brush | Cleans grates thoroughly before cooking |
| Heat-resistant grill gloves | Protects hands from heat and potential flare-ups |
| Charcoal (lump or briquettes) | Primary heat source for grilling |
| Meat thermometer | Optional but useful for checking doneness |
Ingredients
| Item | Purpose / Use |
| Thick-cut bacon (¼ inch or thicker) | Ideal thickness for even cooking and texture |
| Black Paper, Salt | Optional seasoning for enhanced flavour |
| Freshly ground black pepper | Builds flavour and surface character |
| Wood smoking chips (optional) | Adds depth and complexity to flavour |
| Water | For soaking chips and filling drip pan |
Step 1: Choose Quality Bacon and Understand Thickness
Not all bacon cooks the same way on a grill. The cut you select makes an enormous difference in your final result.
Bacon Types for Charcoal Grilling
| Type | Characteristics | Best For |
| Thick-cut streaky bacon | ¼ inch or thicker, maintains texture beautifully | Traditional grilling, holds up well |
| Peppered bacon | Pre-seasoned with cracked pepper | Added flavour without extra seasoning |
| Back bacon | Meatier, less fatty | Those preferring lean portions |
| Maple-cured bacon | Subtle sweetness | Creating complementary smoke notes |
| Smoked bacon | Already flavoured with wood smoke | Layering additional smoky notes |
Why Thickness Matters: Thin bacon (less than 1/8 inch) cooks too quickly and becomes brittle. Thick-cut bacon renders fat slowly, maintains structural integrity, and develops a proper crust whilst staying tender inside.
Step 2: Prepare Your Charcoal Grill for Indirect Heat
Setting up for indirect heat is absolutely crucial when grilling bacon. This method prevents burning whilst ensuring even cooking throughout.
Lighting Your Charcoal
Chimney Starter Method (Recommended)
Fill the chimney starter to the top with charcoal Place 2-3 lighter cubes or crumpled newspaper in the bottom chamber Light the paper and place the chimney on the grill’s bottom grate Wait 15-20 minutes until coals are covered with white-gray ash The coals at the top should be glowing red.
For a standard kettle grill, approximately half a chimney (40-50 briquettes) provides sufficient heat for grilling a full batch of bacon without excessive temperature.
Pro Tip: Lump charcoal burns hotter and faster, whilst briquettes provide consistent, longer-lasting heat. For bacon grilling, briquettes are slightly preferable as they maintain more stable temperatures.
Step 3: Arrange Coals for Indirect Heat Setup
This is where bacon grilling differs significantly from steak grilling. You’ll want gentle, ambient heat rather than searing flames.
Setting Up for Indirect Heat
Once coals are ready and covered in white ash, arrange them as follows:
- Push all coals to one side of the grill’s charcoal grate.
- Spread coals evenly across one half only Leave the opposite half completely empty.
- Position your drip pan on the empty side, directly on the grate.
- Fill the drip pan with about an inch of water Replace the cooking grate and close the lid for 5 minutes to allow it to heat through.
Heat Zones
| Zone | Temperature | Purpose |
| Hot Side (Over Coals) | 300-350°F | Additional heat if needed, optional smoking chips |
| Cool Side (No Coals) | 250-300°F | Primary cooking area for bacon |
Key Point: Bacon requires gentle, indirect heat. If your grill is running significantly hotter than 300°F, allow it to cool slightly or position your bacon further from the coals.
Step 4: Prepare Your Bacon for Grilling
Proper preparation ensures even cooking and prevents sticking.
Bacon Preparation Steps
- Remove from Packaging
Take bacon from refrigeration 15-20 minutes before grilling. Slightly cooler than room temperature is acceptable for bacon, unlike steak which requires full temper. Season with black pepper , salt. - Layout
Arrange thick-cut bacon strips on a plate or tray, separating them so they don’t stick together. You’ll be moving them to the grill shortly. - Oil Your Grill Grates
When placing bacon on the cooking grate first leave approximately half an inch between each strip. This spacing allows heat circulation and prevents them from steaming rather than grilling.
Note: It’s better to cook bacon in two batches than to cram everything onto the grill at once, which causes uneven heat distribution and poor results.
Step 5: Add Smoking Chips (Optional but Highly Recommended)
This optional step elevates your bacon from merely delicious to absolutely sublime.
Smoking Chip Methods
| Method | Preparation | Result | Best For |
| Wet Wood Chips | Soak in water 30+ minutes | Steady, smooth smoke | Recommended for bacon |
| Dry Wood Chips | Use straight from bag | Intense, quick smoke | When rushed, but less ideal |
Wet Chip Method (Preferred): Soak your chosen wood chips in water for at least thirty minutes. Drain excess water just before placing on coals. Scatter a handful directly onto the glowing coals. The chips will steam and smoulder, releasing consistent smoke. Repeat after 10-15 minutes if desired for extended smoke exposure.
Wood Chip Flavour Profiles:
| Wood Type | Flavour Profile | Intensity |
| Oak | Subtle, balanced | Medium |
| Apple | Slightly sweet, fruity | Mild |
| Hickory | Strong, bacon-like | Strong |
| Cherry | Sweet, delicate | Mild |
| Maple | Sweet, complementary | Medium |
Expert Tip: Hickory creates flavour that complements bacon particularly well, whilst apple wood adds a subtle sweetness that’s rather elegant.
Step 6: Place Bacon on the Grill and Close the Lid
This is where the actual cooking begins. Your setup is complete, and now you simply require patience.
What’s Happening: The indirect heat gently renders the fat whilst the smoke infuses flavour. Unlike direct heat grilling, this method prevents burning and allows the bacon to cook evenly from edge to edge.
Step 7: Monitor Progress During Cooking
Resist the urge to constantly check on your bacon. Patience is truly essential here.
Initial Cooking Phase (First 10-15 Minutes)
| Time | Observations |
| 0-5 minutes | Heat is distributing; gentle sizzling sounds |
| 5-10 minutes | Fat begins rendering; edges start showing colour |
| 10-15 minutes | Bacon is developing colour; ready for first check |
During This Phase: Keep the lid closed as much as possible. Maintain grill vents fully open. Resist opening the lid to peek this releases heat and smoke. Listen for steady, gentle sizzling (not roaring flames or complete silence).
Step 8: Flip Your Bacon (Optional but Recommended)
After approximately 10-15 minutes, depending on your grill’s temperature and bacon thickness, flip each strip over.
Flipping Technique
- Using long-handled tongs, flip each strip confidently in one smooth motion.
- Don’t hesitate or second-guess decisive action prevents dropping or tearing.
- Place strips back on the grate, maintaining spacing.
- Close the lid again.
- Continue cooking for another 8-12 minutes.
Why Flip? Whilst flipping is technically optional, it ensures both sides cook evenly and develop the same level of caramelisation. This step creates superior texture and appearance.
Step 9: Check for Doneness
Determining when your bacon reaches the desired crispiness is a matter of personal preference and visual assessment.
Doneness Levels
| Preference | Appearance | Texture | Cook Time (Total) |
| Chewy (Underdone) | Light brown edges, pale centre | Soft, pliable | 20-22 minutes |
| Crispy-Chewy (Ideal) | Golden brown throughout, slight curl | Crispy edges, tender centre | 23-25 minutes |
| Very Crispy | Dark brown, curled edges | Thoroughly crispy throughout | 26-28 minutes |
How to Check Doneness
Visual Assessment: Examine the bacon’s colour. The edges should be golden to dark brown, and the meat should have rendered visibly, appearing slightly shrunken from its original size.
Bend Test: Using tongs, carefully lift one strip. A properly cooked strip should bend slightly but hold its shape. If it’s completely limp, it needs more time.
Temperature Check (Optional): If using a meat thermometer, internal temperature should reach approximately 160°F, though visual cues are typically sufficient.
Step 10: Remove from Grill and Allow to Cool Slightly
Once your bacon reaches desired crispiness, remove it carefully and allow it to finish setting.
Removal and Finishing
Using long-handled tongs, transfer each strip to a plate lined with kitchen paper. The paper absorbs residual fat whilst the bacon continues crisping as it cools. Draining for 2-3 minutes improves texture considerably. Season with flaky finishing salt if desired (Maldon salt is rather lovely). Serve whilst still warm for optimal flavour and texture.
Optional Finishing Touches: Sprinkle with flaky sea salt. Dust with smoked paprika for additional depth. Crack fresh black pepper over the warm bacon. Brush lightly with maple syrup before serving for sweetness
Common Problems and Solutions
Even experienced grillers encounter occasional issues. Here’s how to address them.
| Problem | Cause | Solution |
| Bacon sticks to grates | Grates not cleaned or oiled | Clean grates thoroughly with grill brush before cooking |
| Uneven cooking | Inconsistent grill temperature | Arrange bacon further from coals; allow grill to stabilise |
| Bacon burns on edges | Heat too high or positioned too close | Use cooler side only; maintain 250-300°F temperature |
| Insufficient smokiness | No smoking chips or chips burned too quickly | Use wet wood chips; soak for 30+ minutes |
| Bacon too greasy | Drip pan missing or improperly positioned | Ensure drip pan directly under bacon; fill with water |
| Bacon is tough and brittle | Cooked too long at excessive heat | Reduce cooking time by 2-3 minutes; lower temperature |
| No colour development | Heat too low | Increase temperature slightly or move bacon closer to coals |
| Excessive flare-ups | Grease dripping on coals | Trim excess fat from bacon edges before grilling |
Grilling bacon on a Charcoal Grill is ultimately about control rather than speed, allowing fat to render slowly while smoke and gentle heat build flavour layer by layer. When indirect heat, proper spacing, and steady airflow are maintained on the charcoal grill, the bacon cooks evenly without scorching or drying out. Mastering this approach turns bacon into a reliable charcoal grill staple rather than a risky add-on. With patience and consistency, the results become repeatable and consistently rewarding.
FAQs
1. Can you grill streaky bacon without it curling?
Yes, streaky bacon can be grilled with less curling by starting it on a cooler part of the grill and letting the fat render slowly. Lightly pressing it with tongs during the first minute also helps keep it flat. Using thicker-cut rashers makes control even easier.
2. Does grilling bacon make it taste different from frying?
Grilling bacon gives it a smokier, slightly deeper flavour compared to frying, especially when cooked over charcoal. The fat drips away rather than pooling, so the taste feels cleaner and less greasy. The texture is often crisp outside with a firmer bite.
3. Can you grill bacon alongside burgers or sausages?
Bacon can be grilled alongside burgers or sausages, but it works best on indirect heat or a separate cooler zone. This prevents flare-ups from bacon fat and stops it from cooking too fast. Adding it near the end keeps timing balanced.
4. Can leftover grilled bacon be reheated?
Leftover grilled bacon reheats well if warmed gently rather than blasted with high heat. A low grill setting or a hot pan for a short time restores crispness without drying it out. It’s best reheated once to keep the texture enjoyable.