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Although bacon can be cooked in a microwave, cooking any low water content food is ******* an oven, and can shorten the lifespan of the magnetron.
The smoke you're seeing is probably from the grease in the bacon. However, there's a slight chance it's from the power transformer as these sometimes fail slowly. You should be able to tell from the type of odor.
You most likely have an ionization type detector which detects ionized particles of combustion. This type of detector does not look for smoke density but for ionized (excited) molecules in the air. Water vapor from cooking can and will set off an alarm. Burning a piece of toast in the toaster with little or no smoke will also cause a false alarm. Try moving the smoke detector further away from where you cook. This will most likely solve your problem. Hope this helps.
To successfully smoke a turkey, use this formula: 30 minutes per pound at about 230 degrees Fahrenheit. That means it will take about 10 hours to smoke a turkey at 230 degrees Fahrenheit. After about 9 1/2 hours, stick a meat thermometer deep into each side of the breast making sure not to hit the bone and let it sit for about 30-40 seconds. The temperature needs to be 165 degrees Fahrenheit to be properly cooked and not make anyone sick.
I grabbled this blurb from a Ronson Slow Cooker Manual. Not the same model, but it has the same settings:
On Setting 1 (Low) the Slow Cooker can operate all day and night if required. When set to 2 (High) it is very much like a covered pot on the stove. Foods will cook in ½ the time required for 1 (Low) When set to Auto, the Slow Cooker will cook on 2 until the food reaches a pre-set temperature, then switches to 1 and maintains a constant slow cooking temperature. “Auto” is the ideal setting for someone leaving the house for the whole day as most food will cook for 8-9 hours and be ready to serve when they return.
I hope your turkey turned out OK. I read all of the smoking and grilling forums and it seemed to be a very common occurrence yesterday that turkeys cooked in far less time that the grill masters thought they would. Could be that most birds are pre-brined and the additional moisture causes the birds to cook faster. Could be that they are leaner than in the past and the fat renders sooner, causing internal temp to rise faster.
I would let it cook and just check the internal meat temperature at regular intervals starting about 15 minutes per pound.
At what temperature was your smoker running during your cook?
I have a similar Jenn Air oven approximate date 1982. It has a catalytic liner (colored a kind of dark charcoal with paler flecks), so it is a continuous clean oven during normal cooking.
However, it also has the Accel Clean setting on the control knob.
This increases the oven temperature to maximum and also runs the convection fan to burn off cooking residues. This allows the catalytic lining work at high efficiency, and burn off stubborn residues that are not removed at normal cooking temperature. The oven may emit smoke through the top door vents as the food residues burn off, so watch that you do not set off your smoke detector. I switch on the cooker hood fan and also put a fan in the kitchen window (blowing air out of the kitchen), to avoid setting off my kitchen smoke detector if I use Accel Clean.