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Oct 13, 2007 01:31 PM

quick question on smoke in the oven (bacon-wrapped dates)

i'm making bacon wrapped dates tonight. did a test batch with just 4 of them (450 degrees, 10-15 minutes till bacon is browned nicely) and it produced a lot of smoke. i'm guessing it's the bacon fat that's smoking as it cooks. my oven does not have particularly good ventilations. when i do 30+ tonight, i'm envisioning a TON of smoke - what can i do to prevent or decrease that?? any suggestions? thanks.

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  1. You could lower the heat to 350-375 and bake a little longer.

    1 Reply
    1. re: chowser

      thanks, i went down to 340... worked great