Hello from sweltering northeast PA... This week's been about 90 degrees and about 90% humidity all week. Soooo... why not make some bacon??? Last week I thawed out a piece of belly about 3# that I had left over from my big pork belly order last fall. Late last week, I used TQ and a bit of brown sugar per Bear's recipe and parked everything in a ziplock in the beer fridge. I was a little worried because I was actually about a day or so over the recommended curing time because of work commitments. That's okay though, I like things a little salty. Since the heat is supposed to continue to be terrible this weekend, I'm doing this one as an overnight smoke. Preheated the MES to 125 degrees and lit the AMPNS with some peach and some leftover corn cob that I wanted to use up. I don't know if it's the humidity or if the pellets are just being stubborn but I had to relight the AMPNS twice within the first 15 minutes. Seeing it wasn't going to cooperate, I pulled it out and put it on my gas grill with one burner on low for about 20 minutes. Re-lit it and now it's pumping out perfect smoke. Time for a few cold Yuenglings and some time R&R on the deck with the torches lit... Sorry no Q-view yet, there wasn't much to see. Will update when I peak in before bed and then tomorrow morning with the finished product. Stay cool!!!