Easy food smoking at home. How to smoke your own bacon! For cold smoking all that you need are: A backyard BBQ. A few lumps of charcoal. A bag of hardwood chips. If you’re doing bacon, you should leave the meat exposed to the air in the fridge overnight. You’re looking for something called the pellicule to form. The pellicule is a tacky skin that you will be able to see. The smoke will adhere to this and create great tasting bacon.