In the last week, i had alot of fun with my smoker. I made some bacon and some Canadian bacon. I used bears step by step recipe for the Canadian bacon and for a part of the belly. I also used pops brine for the other part of the belly. I smoked the belly for about 7hours at about 125F. Smoked the Canadian bacon to 145F. Everything turned out really good!!! Canadian bacon out of smoker : Sliced Canadian bacon : Belly in the smoker : Sliced belly : The results of everything : Thanks to bear and pops for their help!