All of this talk and pics on the board of buckboard bacon and, well, you know. I've done bacon before, but I'm tired of trying to trick the MES into burning wood chips at low temperatures, so I finally broke down and purchased an AMNPS. I'm looking forward to receiving it this coming week and, hopefully, proving to myself that it's the fantastic smoking tool that everyone raves about. Anyhow, without further ado, here's the q-view I promised... Six pounds of Boston butt for $1.99 at Winn-Dixie. After removing the bone, I split the butt into two pieces. Here, one piece receives a coating of the proper amount of TenderQuick. After putting on the TenderQuick, each piece went into a zip-loc bag and got a bath of either maple or molasses. Ten days later, into the smoker they both went. A mix of apple and cherry were the smoke flavors of the day. If you can't tell, molasses is on the left and maple is on the right. After a day in the freezer, the molasses piece got sliced. I did my pieces thick this time around. Next up, the maple piece got the thick slice treatment, too. There's something sexy about a piece of smoked maple butt! All sliced up, bagged up and ready for the next trip out to the frying pan. Enjoy the pics and thank you for looking!