Well here's my first belly bacon. I forgot the whole smoked pics but heres a few pics of the finished bacon. I used about 8 pieces of charcoal with hickory, mesquite and whiskey barrel oak. I filled my water pan with a bag of ice and used my maverick ET-7 to monitor drum temps and it cruised at 120* + - a few degrees. I smoked it for about 6 hours. Yup, I'm hooked. No more store bought for me. I used Hi-Mountain Buckboard Bacon cure this time. Next time will be TQ. Enjoy.