Today after church I fired up the smoker. Did coal and Hickory. I have a guy at work who is doing a new firebox for me, so I wanted to bring him an advance on his pay. Had some serious leakage on the fatty, lost most of the American cheese, but it was still good. Get past the q-view for a question OK, so on the bacon wrap, how do you account for the thinner area of the bacon? I.e. with most bacon, there is a thick side and a thin side (in this case it was thick on the sides and thinner in the middle. When I did the weave, it was nice and tight on the sides, but thinner in the middle. (should have taken pictures but was in a rush). I'm guessing just need a better quality bacon where each piece is more rectangular.