This was my first venture into smoking pork belly for BACON. Following Bearcarver's directions and the results were awesome. First cured the belly in TQ and brown sugar and followed the cure time guidelines and preparation for smoking. As the tread says "Step by Step". After curing applied a light coating of seasoning and let it rest overnite before starting the smoke the next day. Being mid July in NC the heat from the MES was minimal and held the temp at 120. The AMNPS loaded with Pitmaster Blend Pellets provided all the heat that was needed. At one point in the 8 plus hour smoke I added a couple on frozen water bottles just to keep temperature from easing up. Pulled the bellies off wrapped in plastics and let them chill out in the refrig. for the next 2 days before slicing. Also put them in the freezer for 1.5 hours prior to slicing to firm them up. Got to use the new Chefs Choice 615 slicer for the first time and it made the task very easy. With some of the fresh bacon cooked and fresh tomatoes from the garden who could resist a great BLT. It was great and will be doing many more. Thanks again to John and the support from this forum. Larry Pork belly trimmed, weighed and ready to be cured. Out of the cure and seasoned for the smoker. Fresh out of the MES Slicing and the tomatoes are waiting. New slicer at work Couple of cooked strips of bacon (on top) to show finished ready to eat color. Now the good part. Lets eat.