Originally Posted by eman
belly/ side = bacon
butt / shoulder= bbb
loin = Canadian or back bacon
Like Eman said for each type of Bacon.
I also agree with Bobby---The more fat, the more Bacon flavor---Less fat, more Ham flavor.
There are many ways of doing BBB. I personally like to put as much smoke as I can in the 120˚ to 140˚ range of smoker temp.
I think it takes smoke a lot better with a little heat.
Then I like to bring it up to 145˚/150˚ internal, so I don't have to cook it again.
I can then either eat it cold, or just warm it to my liking (my favorite way).
I treat my CB the same way.