I wonder how well a bacon randall would work?
I just started carbing up an attempt at a "bacon beer" batch I made with 25% home-smoked Munich 10 (cherry wood), 44% Munich 10, 20% Munich 33, 9% Caramunich 60, and 1% Chocolate, and about 20 IBUs of Tettnang on San Fran lager.... in this undercarbed state (its about 2months from brew date... Ive got a backlog of kegs to get carbed) smells like bacon, but tastes like astringent smoke phenols and soap. :/ I havent lagered it yet, so here is to hoping springtime produces a more mellow finish.
While on the smoke beer kick, I also made the Gratzer style (1.030 with 40IBU, 100% oak smoked wheat) and it is actually quite awesome! Recipes are in Brewing with Wheat and in Radical Brewing. I made both of them, but the Radical Brewing one is in queue to get carbed (it is a 1043 beer and had about 9% of the smoked wheat toasted), so I havent sampled it yet.