hello all, My name is David and I live in Athens, GA. I have been hot smoking meats for several years using various equipment. It is my newfound interest in cold smoking that led me to discover this outstanding forum. I have been doing a fair bit of research here and have been thoroughly impressed with the wealth of knowledge the members here possess as well as your willingness to happily share it. My first cold smoke project will be bacon from a belly I purchased this afternoon. I plan on using Pop's brine and smoking with apple. I am confident I will have good results based on the information I have found here. Thank you all. Best regards'