Newbie, First Bacon Attempt

Bear, I didn't think you were picking on the color, I'm sure you kind gentlemen would let me know if you saw something you thought was out of the ordinary in a negative way. I agree the color is awesome, reminds me of prosciutto. Here is a pic showing slices from either end of one of the slabs.

Tom, thanks for the links, I'llddefinitely look through them. In the past I've always been hell bent on getting as much smoke into meat as possible using my stick burner. The result was better than anything available in town commercially, but that's more of a factor of the time I put into it as compared to most restaurants. I've been refining my approach over the last year or so, and thanks to many fine posts here, I'll be refining it even further. As I alluded to in my roll call intro, I favor a simplistic approach if at all possible.

I hadn't considered using the AMNPS in the stick burner and piping it into the box. Makes sense though, not only will it lose a lot more of the nasty parts of the smoke, it may also help cool things even further for some warm weather items.