I was looking for bacon cure and smoke recipes to try at home and stumbled onto your site. I purchased a New Braunfels smoker (like new) for $20.00 at a moving sale last summer and it has been sitting covered since then. We recently had another hog butchered and had not been pleased with the flavor of the bacon we were getting back from the butcher. My husband told the butcher not to send the bacon out, give it to us fresh and we would smoke our own. Last night, as an experiment, I took two chickens cut in half (we raise and process our own chickens), rubbed them with seasoned salt only, put them on the cold side of the grill, put cherry wood in foil on the other side of the grill with the fire underneath the wood. Well the chicken was great, I let it smoke for about 3 hrs (the wood caught fire near the end and cooked the chicken as well as breaking the glass in the grill). I applied a mixture of regular Kraft BBQ sauce, honey and Lea and Perrins, glazed the chicken with that. Best grilled chicken I ever made. I have bacon curing in the refrigerator (TQ rubbed in) and plan to smoke it on Tuesday or Wednesday. Wish me luck, at least now I know to soak the wood before smoking, lol!