This was the first time I've smoked bacon. I've been smoking some other pork, ribs, loins, fresh hams, as we just butchered one of our American Guinea Hogs 2 weeks ago. I decided to an AMNPS, which I love, and found a used propane master built vertical. I use a cast iron pizza pan on top of the chip tray that comes with the unit and have been pleased with the heat distribution. I was trying to do a cold smoke ke, but it's been near 90 here, especially in the hot afternoon sun, do even without the propane burning, it was getting up over 100. I'll have to try another cold smoke when it's cold outside. I brined for 10 days, remembered to taste test for saltiness and only had to soak it twice to reduce the saltiness, put on garlic powder, onion powder and pepper. I used hickory pellets and smoked for 12 hours. There wasn't envy grease in the drip tray, but I still want to try another cold smoke this fall or winter. Neat, I want to try and smoke some chorizo sausage sticks from all the ground pork we now have.