I didn't really think of it till after I put it in the smoker. Got a pound of slab bacon from a local deli for 5$. I didn't think if I should of brined them before it was already in the smoker. Using a 50/50 cherry and apple. Had it going at 120 for a hour. 140 for another now 155. I have a baking pan above the heater and a pan of ice right below the bacon. Bacon was up to 115 last time I checked.