I've got 3 slabs of bellies dry curing at the moment and trying to figure out what to do for my first bacon run. I've been wanting an AMNPS for a while now and I figured cold smoking bacon is as good as any reason to get one . So I ordered one along with a bunch of different flavors. I read a thread where Pop's used a layer of Pitmaster's blend and then a layer of corn cob on top of that, really considering that since everyone is saying corn cob is a hidden gem and is really good with pork. So what is your favorite?