Today was a busy day for myself. I did my first 6lbs piece Canadian bacon, 7.5 lbs of belly bacon, ribs, baked beans, and of coarse ABT's. Everything was a turned out great. Canadian bacon was dry sured in salt and sugar for 2 weeks, soaked in water for 2 hrs to get rid of the way too salty taste. Smoked at 145 deg until reached 140 deg. Belly bacon was dry cured for 7 days and smoked at 145 deg and pulled out when Canadian bacon reached temp. Ribs, used 3-2-1 method, sort of. Smoked at 145 dergrees while bacon was in the smoker, then increased temp to 240 degrees. Beans and ABT's went in at 3 oclock and we ate at 5:30. Andy.