The buckboard bacon recipe turned out to be reallllllllly good. We used the pork belly (traditional bacon) instead of the pork butts so we tweeked the recipe a little. We put the rub on and then we used our Food Saver to seal it so we wouldn't get goo everywhere (& also to make the bacon cure faster) & we only left it to brine for 5 days instead of the 10 the recipe calls for since the bellies part is so much thinner than the butts. We also tested the temp of the Lil' Chief smoker & it wouldn't get above 140 so we went down & bought a Masterbuilt. The bacon turned out wonderful. Thank y'all for the advice. We have also smoked the Babyback ribs and a Turkey since then & it all came out great. The digital temp control may be cheating a little for you pro's but it works for us new-bees.