Well it certainly looks like us folks that hang the bacon are in the minority. I'd think with hanging there might be a little better smoke and heat distribution, no rotating racks, I've never noticed any stretch. I reckon that's just another aspect that makes this forum such a great place to be, guys doing the same thing, in a different way. I'll keep making my bacon the same old way I posted here some time back, don't want to change what works for me.
https://www.smokingmeatforums.com/threads/maple-honey-bacon.182694/#post-1334476
Having left my meat contact back in CA when we moved to AZ three months back I'm having a little difficulty finding pork belly, and I'm about ready to make some bacon. I called two different butchers that had pork belly, they wanted $8 and $7 a pound, over twice what I ever paid before! I think the first belly I ever smoked cost me about a buck a pound, tho that was awhile back. I'm headed to Sam's Club today to get some beef and porkbutt to make my hipshot burgers. I've never seen and pork belly on display there, or at Costco, but maybe they keep some in the back and I need to ask the butcher. RAY