1. Pat dry bacon with a paper towel, then air-dry the food for 30 minutes.
2. Put 6g (1.5tbsp) smoking chips and a sprig of rosemary in the tray.
3. Put a piece of wrinkled aluminum foil over the chips to catch drippings.
4. Place the tray at the base of the smoker. Put the lid on and leave the ventilation hole half open.
5. Heat on high heat until smoke appears.
6. Put the grill rack with the bacon in the smoker.
7. Keep the ventilation hole half open, and smoke on medium heat for 12 minutes.
8. Flip the bacon over and smoke for another 3 minutes.

*Occasionally, wipe the condensation from the food with a paper towel.