I have read a lot of stuff on here and it has been a great help, but unless I have missed it somewhere, I still have some questions on this. I am a little bit paranoid because there is so much information out there and a lot of it scares me with regards to the botulism risk etc. I am sure if I follow it correctly there will be no issues, but I just want to make sure: - I know the cure/brine recipes and how long I have to cure it for. The question is, how do I know if I have a problem during or after its finished curing? - I bought an A-maze-N pellet smoker and pellets. Do I just put that in the firebox of my offset and light it to smoke the bacon. will that give me the 100 to 110 degrees I need? - I think i have to smoke them for around 6 hours....is that correct? Does this not have some risks from being in 110 degree temps for 6 hours? is there an internal temp I am trying to achieve in the bacon? - if for example I wanted to add some maple flavour, do I just add that to the brine/cure? Thanks in advance for any help and advice.