Who doesn't right? Ok so i'm a little intimidated about doing my first bacon. For starters, i dont want to screw up the cure process and get everyone sick. There is so much info out there that i'm hoping you kind people wouldn't mind putting everything i need to know on how to do bacon in this thread. I will be hot smoking as i am not set up to cold smoke. At least i dont think i am. I am using a Weber Smokey Mountain 18.5". Any help or if some one could point me into the right direction would be greatly appreciated. GO BACON!!!!! thanks for the help everyone