OK, my Pork Belly is in the smoke. I did another Slab due out on the 17th. I let it set to pelical for 2 days in my curing fridge, but today set it in front of my fan and finished drying it out. Satisfied it was well dry, I forged ahead and have it in the cold smoke and running a MES temp of 68-76° with my Inkbird PID (I like that thing!) TBS drifting lazily from the stack is barely noticeable, As Dave's prescribed deconstituted Apple Dust slowly smolders away in the AMNPS in my 'Mailbox Mod'. Meanwhile, back at the ranch.... My Disco's Back Bacon (aka: Canadian Bacon) from Pork Loin is rolling along in the house fridge. Due out on 12-26-2018. About half the tray of Apple Dust is gone, and the backyard smells wonderful! The wife opened the back of the house for some air (nice 74-75° day here), and the smokie smell is coming in. Yum!