I am going to follow Bear's step by step guide using Pop's brine. My question is this, which smoker should I use? I have an offset smoker and an MES 40. I also have an AMPS. Would you guys recommend using the AMPS in my MES or in my offset. If I used the offset I would probably have to only use the AMPS and no other heat because I don't think I could keep the temps consistently low enough to not render any fat. If I use the MES what temp and how long would you recommend?
Sorry if this question is confusing or I am rambling. I am just nervous and want this $70 worth of pork bellies to come out as the best bacon my family has ever tasted. I am really hoping one of you veterans can point me in the right direction.
I look forward to your advise. Thanks in advance.