You showed a lot of dedication to that ham, Susie. I've yet to pull an all-nighter for a smoke. If I do, it would only be for a BBQ competition with prize money on the line. Did you get your AMNPS? If so, why did you need to add pellets every two hours? If you don't have it yet, do you normally have to add pellets that often to a Traeger? And people complain about the temp swings with an MES? Mine never swings more than 20-25 degrees each way which I don't mind. Smoking is very forgiving if you cook it past the IT target. Same thing happened to a turkey breast I smoked recently. I was shooting for an IT of 170° but it hit 180°. I thought the breast meat would be all dried out but it was just the opposite; smoky, moist, flavorful; best turkey breast I ever made, forget what I used for a rub, though. Which Dave are you referring to? I missed his post where he gave you the recipe for a cure. And what's pea meal bacon? I've never cured any meat but it sounds like fun. Being lazy, I buy cured meats from the store.