Longtime home cook, not new to wood cooking, just to cold smoking. Always up for a cooking challenge. I just cured and smoked my first batch of homemade bacon. It was so good I told the wife I wanted to build a smokehouse in the backyard. I also told her I need to get a meat grinder, sausage stuffer, and new knives. Yeah, I won't be getting those things anytime soon. But I will prevail. Took me three years of harassment but the wife finally gave in and let me buy a Keurig. Phase one is already complete: she LOVES the homemade bacon. So, the grinder and stuffer are in my Amazon "wish list." I've had pretty good success in the past with my old Brinkman Smoke 'N Pro which is long deceased but turned out dozens of racks of ribs, pork shoulders and jerky over the years. One thing I've always wanted to try was making bacon. So I bought this thing called the A-maze-n cold smoker or something and some hickory pellets and cold-smoked a very small belly I cured a few days ago. I like how I can use this device to convert my grill to a small smokehouse. Needless to say I am now hooked and would like to learn more. Since the first batch of bacon came out so good I bought a 6 lb. belly today and plan to cure it starting tomorrow for next weekend's smoke. I'm also going to cure some pork chops and throw them in the smoker as well. I would be interested to hear about any "newbie" mistakes so I know what to look for.