So, OK, I read everywhere how much everyone LOVES cooking bacon in the oven. Well, I've done it many times and I don't see what the big deal is, other than it being rather hands-off and it's easy to cook a lot at once. Whenever I do it, the bacon doesn't really get crispy, but parts will burn. Also it creates a ton of smoke, I even set off the smoke alarm this morning.
I cook at 400 degrees, use center-cut bacon, and put the bacon on a cooling rack on a foil covered baking sheet. I generally do an entire package at once, which is like 12 or 16 slices I think. Oh and it also takes twice as long to even get into the flacid cooked stage than most instructions call for. My oven is electric, and I do live at about 5500 elevation.
So, what am I missing?