Larry Wolfe posted a slab o' bacon cooking the other day.
Below is a different method I have strted using. Two notes:
1) When you remove the bacon, it retains the squiggle shape, which is pretty awesome and actually convenient for getting a large bacon to burger ratio for example.
2) All you need to do is ensure the bacon is not threaded too closely. It will cook evenly, and you really need to turn it 0 or 1 times.
Pictures. While cooking indirect, then done cooking and waiting to be eaten: