got pork belly few weeks ago. then put it in "Pop's brine" for ten days. order the AMNPS. smoke some cheese yesterday just to see how good the AMNPS works . here a link to the cheese thread http://www.smokingmeatforums.com/t/118002/first-smoke-cheese-with-new-amnps#post_774476 here the belly just before it goes into the brine in the brine for 10 days. half filled a zip lock bag with water to hold the bacon under the brine. right after the brine. fry test to check if there to much salt. turn out fine. put pepper and brown sugar on it then in frig. over night. got my AMNPS loaded and ready to go. started it with "weber lighter cubes" using oak and maple mix. burning from both ends bear-view this is a real easy way to get it started will post finish Q-view tonight after belly come off the smoker. going with 12 hour smoke . got it on at 8AM this morning.