I put my bacon in the smoker at 6:45 this morning . It spent the last 13 days in Pops Brine cure and I am smoking per the instructions on the BACON(extra smokey) thread by Bearcarver . I cut my side into 3 pieces so it would fit into pans for brining . I put the pepper /garlic powder on one piece and left the other two pieces plain . I am planning on 10-12 hours in the smoker . My AMNPS is loaded with 1/2 hickory and 1/2 apple pellets . Cant wait to taste the finished product !!!!!!!