...in 2 days! This will be our first go at this bacon. I've been reading all I can find, and have the book "Charcuterie" and will most likely go with their recommendations at least on 10 or so lbs of it. As a beginner, what should I be wary of? I can always use one of the electric Big Chiefs I have, or my offset box Charbroil, but I'm really interested in building something a little more permanent. I've almost decided to build a basic wood smoker out of some OSB and use it for cold smoking purposes such as the bellies/bacon. Can't decide which way to go. Anyone ever do bacon in a Chief smoker? Do they get too hot? Supposed to be around 90 degrees I think for the belly bacon(will have to read up again, lousy memory). Does Maple syrup work as well as maple extract for flavoring the bacon? One thing for sure, should have plenty of bacon for a while and will be a treat to experience something other than store bought! Fletchers is the best we have around here. Hopefully ours will be better!