Question: At what point in making bacon do you smoke it?
About the article "Bacon", section "Process".

Candidate passages:
In and around Baltimore, Maryland, bacon has featured at various eating and drinking establishments.
There is a "clamoring" for the bacon happy hour at Bad Decisions bar in Fells Point which includes a menu that is completely redone with bacon dishes and big bowls of bacon served on the bar (using up to 30 pounds of bacon in a two hour period).
A cafe in Hampden offers the Bacon Bulleit, a cocktail of bourbon, lemon, and maple syrup, "with applewood smoked bacon replacing the swizzle stick.
"The "Bacon Takedown" competition in Brooklyn, New York, was held March 29, 2009 and featured 30 contestants vying for the best bacon dish.
The winner was bourbon-bacon ice cream.
The "Bacon Mania" ABC News segment covered the event and noted that $2 billion in bacon was sold in the United States in 2008 and that "with the bacon business booming... you might say our love affair with the breakfast meat is more passionate than ever".
On February 28, 2009, the second annual Blue Ribbon Bacon Festival in Des Moines Iowa hosted a sell-out event for more than 300 people.
First held March 1, 2008, on National Pig Day, it was founded by Brooks Reynolds, and the 2013 sold 8000 tickets in three minutes.
Humor about bacon includes an April Fool's day story about a putative all-bacon restaurant and the supposed creation of "squeezable bacon" including a video advertisement.
A group of graduate students in Boulder, Colorado, has established an International Bacon Day celebration which is now in its fifth year.
In Portland, Oregon there are multiple bacon events each year, including Portland Baconfest.
These are described as "some of the happiest places in the world" by attendees.
These events focus on fun just as much as bacon. 
At this point in the original broadcast, Serling, cigarette between his fingers, plugged the episode's sponsor, Liggett & Myers' Chesterfield cigarettes:"Habit is something you do when pleasure is gone, and certainly this is not the way to smoke.
I prefer to smoke Chesterfields, and get the rich taste of "21 great tobaccos"- blended mild, not "filtered" mild.
Smoke for pleasure...smoke Chesterfields."
Bacon ice cream has been re-created by other chefs in recent years.
For example, it appears on the menu at Espai Sucre in Barcelona, a restaurant that specialises in desserts, with descriptions such as "innovative" and "spectacular".
In the United States, bacon was one of the themes for dessert at the Fancy food show.
In 2006, two separate contestants created versions of bacon ice cream in the reality series Top Chef.
Celebrity chef Bob Blumer won a Texas ice cream making competition with a bacon ice cream.
Originally planning to use candied bacon, he changed at the last moment to do a bacon brittle ice cream.
Chef Michael Symon made bacon ice cream in the first season of the Food Network's "The Next Iron Chef" competition.
Andrew Knowlton, a judge, dismissed it as not original.
But Symon managed to progress in the competition and eventually win.
Burger King rolled out a "bacon sundae", vanilla ice cream with caramel, chocolate, bacon bits, and one strip of bacon, in the summer of 2012 in the US.
It was tested in Nashville in April. 
In jacket design, Bacon found a talent for "finding something that would be a synthesis graphically of what the story was about."
He would work for about three weeks on a book – the first two reading and making a sketch, and the third to finalize the design once it was approved.
He didn't draw thumbnails or multiple sketches, he simply provided one image of his idea.
However, he was accommodating, and did multiple versions of jackets if the publisher was not pleased.
Bacon completed as many as eleven versions of the cover for "Catch-22" before a design was agreed upon.
Though Bacon had his signature style, he was by no means tied to it.
His work was individualized, and he is noted to have "subordinated ego to function" in following what the book wanted.
He did not, however, like to work directly with authors, so that the author would not influence the cover design.
"When you look at Bacon's jackets em masse, you realize that you're looking at a history of late-20th century commercial book cover design," said Stephen Heller in his article on Bacon for "Print" magazine in 2002. 
A review in "Publishers Weekly" called the book an "exuberant parade of pork fat", and commented, "there's plenty good to be had in these pages".
Writing for "Library Journal", Judith Sutton concluded, "There are, in fact, several other cookbooks devoted to bacon, including Sara Perry's "Everything Tastes Better with Bacon", but with its irresistible recipes and wealth of information and lore, Villas's new title is recommended for most collections."
Amy Culbertson of the "Fort Worth Star-Telegram" also compared the Villas's work to another book on bacon, writing, "His is a more definitive cookbook than last year's "Seduced by Bacon" by Joanna Pruess".
The book was highlighted in the "Holiday Cookbook Roundup: Gift Guide" column of "The Austin Chronicle", where writer Mick Vann concluded, "This is one of the few cookbooks you'll find where every single recipe makes you want to head straight for the stove, whether it's a bacon, goat cheese, and sweet-onion pie; Russian borscht; beef-stuffed plantains; or braised Japanese pork belly.
For those fellow bacon lovers in our midst, Villas' The Bacon Cookbook is required reading."
In honor of International Bacon Day in 2009, the National Pork Board offered recipes from "The Bacon Cookbook".
Bonnie Stern of "Financial Post" recommended the book, and commented, "Few of us can resist the allure of sizzling, smokey, crispy bacon.
Though not usually high on the list of foods that are considered good for you, if you don't eat it often, you can have your bacon and eat it, too.
If you want to know all about bacon, have a look at The Bacon Cookbook by James Villas".
Chef Bobby Flay highlighted the recipe from "The Bacon Cookbook" for "Bacon-Wrapped Figs Stuffed With Almonds In Port" as one of his favorites.
Jonathan Cheung, co-owner of the cookbook store Bon Appétit in Montreal, Canada, recommended the book to his customers when they asked for books on cooking with pork products.
"AM New York" highlighted the book among its recommendations of "Best cookbooks to give as gifts", noting that the author, "presents a mouthwatering array of recipes to nudge the pork lover."
Writing for "The Advocate", Cheramie Sonnier commented, "James Villas comes through once again with a cookbook that is sure to please cooks who love both classic comfort foods and exotic new dishes."
The "San Jose Mercury News" noted that Villas "turns his meticulous eye to the cured pork product" in the book, which includes "recipes featuring bacon in every imaginable way".
The "Winston-Salem Journal" observed, "His history of bacon, short and to the point, should be required reading for bacon lovers."
"The Baltimore Sun" highlighted the book in an article "Gifts to savor", commenting that "James Villas covers everything about this trendy ingredient".
Marialisa Calta of "The Douglas Daily Dispatch" wrote, "in the unusual-but-oddly-compelling-single-subject-cookbook category, props go to “The Bacon Cookbook” by James Villas".
Writing for the "Star Tribune", Lee Svitak Dean recommended the book as a holiday gift for cooks, commenting, "It's all here, from guacamole and bacon canapés to New England apple and bacon griddlecakes and German fennel and bacon soup."
"No publishing season is complete without a bacon book," wrote Kristen Browning-Blas of "The Denver Post", who noted that Joanna Pruess's "Seduced by Bacon" was released the previous year.
The "New York Daily News" noted that the book "includes an introductory primer on the many wondrous bacon varieties along with easy-to-follow instruction for more than 150 international dishes, from guacamole with bacon to bacon-duck stew."
"The Independent" highlighted the book as number 11 on a list of "The 50 Best Cookbooks", commenting, "Bacon is a standard choice for many a simple supper, but there is nothing standard about Villas's book.
The irresistible smell of bacon oozes from the pages, as Villas shows the versatility of bacon, even bacon desserts - for example, bacon and peanut butter chocolate truffles.
Vegetarians beware; these dishes could prove too tempting."