BACON & LONGER COOKS

Choose for the way you smoke bacon.

Flat slabs and hanging bellies need different space. Start with your loading method, then check smoke control and the cleanup after each batch.

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Illustration of bacon slabs hanging with space between them

CHOOSE HOW TO LOAD

Lay slabs on racks or hang whole bellies.

Choose rack depth for flat slabs. Look at hanging supports and usable drop for whole bellies.

SmokinTex 1500-CXLD manufacturer product photograph

DEEPER RACKS

SmokinTex 1500-CXLD

Start with the 18 × 22-inch racks when your slabs need the extra depth. Check the shelf clearance with food loaded.

Rack size
18 × 22 in
Cabinet depth
26½ in

Staff manage the cook and any move into holding. Extra rack depth does not guarantee the full batch fits.

The Sausage Maker 100 lb manufacturer photograph, racks shown sold separately

LARGER HANGING LAYOUT

The Sausage Maker 100 lb

Consider the six included V-sticks when hanging whole bellies is central to your process. Allow for hooks and the longest piece.

Supply
220V single phase
Included
6 V-sticks

Racks pictured are sold separately. Confirm the space below the sticks and the current lead time.

FIT THE FULL PIECE

Check the space the food actually occupies.

Illustration comparing a long cut with different rack depths

Measure slabs before choosing the deeper model.

If your food fits an 18 × 18-inch rack, the 1500-C gives you a shallower cabinet. Use the CXLD’s extra depth when it solves a real fit problem.

Compare rack sizes and levels

View 1500-C on Amazon ↗

Illustration of clearance below hanging food

Measure below the support, not the cabinet roof.

Include the belly, hook and the clearance required beneath it. Then check room between pieces; cabinet height alone does not establish a hanging load.

Compare hanging layouts

CHECK SMOKE & HEAT SEPARATELY

A low setting does not answer the smoke question.

Illustration separating temperature control from smoke generation

Ask how smoke is produced at your working temperature.

Compare the equipment with the process you already use. A controller’s lowest number is not evidence that it can carry out your intended cold-smoking process.

This is an equipment guide, not a curing or food-safety recipe. Use an established process appropriate to your food.

AFTER EACH BATCH

Inspect the grease collector before you buy.

The collection path and access for cleaning are part of the purchase.

Where does grease go?

Ask for a photo or manual diagram of the exact model’s collector, its access and any drain path.

How is it emptied?

Check whether removal needs extra clearance and how the manufacturer directs emptying and cleaning.

What fits your routine?

Plan checks and cleanup around your actual batches. Do not assume an unfamiliar pan will hold an entire session’s drippings.

YOUR NEXT STEP

Confirm the loading layout with the seller.

Check included supports or racks and the model’s cleaning instructions.

Take the buying checklist
Sources & how this guide was put together

We compare published model information, not hands-on test results. Manufacturer information was checked on September 6, 2026. Model names that include pounds are not a measured output promise for your menu.

Product photos are from manufacturers. Other images illustrate buying considerations; they do not document product tests or approved installations.

Confirm the exact configuration, included equipment and seller terms before ordering. We may earn from qualifying Amazon purchases.