I just smoked my first bacon overnight last night using the amnps in my mes. I used a full tray of apple pellets so it burned about 12 hours whike I slept. I tried some for breakfast this morning and that is some of the some worst tasting bacon ever. It tastes like im eating an old fire pit, an absolute unbearable smoke taste. Here is some background info: I used a 2 lb piece of side pork skin on Cured 11 days in pops brine 24 hours in the fridge to form pellicle Smoked 12 hours with amnps and apple pellets I had the same problem with cheese, I smoked it for 2 hours 6 weeks ago and it is still the same campfire taste, unedible really. So what's going on? I need to figure this out before I waste anything else.