So last week I did the CS Ribs cured like BBB and they didn't come out the way I thought they would, but they were very lean and that seems to maybe have been the problem as there was little to no fat. I also had it the fridge 3 butts curing to be done this weekend. I did these with 1T TQ plus 2T Brown Sugar to a pound rubbed and bagged into fridge for 2 weeks turning every second day. Decided to do 2 hot smoked with apple and 1 cold smoked with maple. AMNPS burning well with the maple pellets Had to relight it once and then had to do it again got the fish pump out for this time had some nice thin smoke coming out of the top of the smoker checked it about 3 minutes later still nice smoke, went to bed, this is what I found when I awoke. It went out, not sure how to keep it going in my smoker, next time maybe I will put the air tube on the floor of the smoker. It had some smoke flavor to it but not a lot. Hot smoked the other 2 they are on the left in the picture. Hot smoked sliced. Cold smoked sliced. Some cooked up, hot smoke left, cold smoke right. And packaged up for the freezer. All i all this turned out better tasting and I cooked more of it and made sure to brown it much more than the picture above, and it did have a better baconey flavor. I really liked the cold smoked stuff better as it seemed closer to bacon in texture and even taste uncooked. My slicer sucks it doesn't do a great job but then it was only 50.00 from Cabelas a refurbed Waring, I need to dig out my 12" globe commercial for a better job, but the thing is so darn big. I will be doing more of this in the future, I just need to figure out how to keep the AMNPS going inside the box. Comment s and advice for future quite welcome.