Thanks allThadius, You're right about the valve. This was only the second time I used my Big Kahuna, and no matter where I move the little lever, it's always full blast. I don't quite understand that. I guess I'll have to put one in line some where.
I struggled through 4 hours of cold & warm smoking yesterday (Too much smoke---open lid a ways----not enough smoke---poke it with a screwdriver, etc, etc, etc), then put my bacon in the Masterbuilt for another 5 hours, bringing the internal temp up to 126* (I wasn't really concerned about the internal). I brought the temp up real slow, not going above 150*. It's cooling in my extra fridge right now. I'll let you all know how good it is when I slice & really test it. I guess I'll be slicing today or tomorrow.
I took a good amount of pics too.