Got a Pork Loin. Cut it in half, smoke one half and the other half went into the cure brine for 10 days. here it is with some rub on it. got my AMNPS going started with lot of white smoke and within few minutes it went down to nice blue smoke. well forgot to get a picture of the CB in the smoker. will get one before I take it off my side firebox smoker and put it in my UDS. going to cold smoke it for 4 or 5 hours then move it to the UDS and smoke it to 140 IT.