Here is a pic of my first batch of bacon made with Pops Brine. It is going on 23 hours now of smoke. I started out at 110 degrees and my Venturi Cold smoker with Apple wood chips.and held that for 15 hours. Then I turned off the Pipe burner except for the pilot light and lit the A-Maze-N smoker. Temp has dropped to 64 degrees and I have only burned through one trough off the A-Maze-N
I let the bacon sit in the Brine for 14 days. I think on my next batch I am going to give the brine a stir every other day.
I am totally impressed with the A-Maze-N