Just perusing the bacon forums in anticipation of my end of year plans. I'm getting 4 whole bellies and cutting them into 4 pieces each. My first attempt at bacon was just curing a honey cure that we all loved. I'm getting an amazin smoker for Xmas though and plan on smoking all 16 pieces. I'm gonna cure the same way but need some tips on keeping the temp below 140*. Its a Brinkman Trailmaster that usually runs 250* when I do my ribs or butts. I use charcoal in the firebox with pear or pecan wood. I know I wont need to do all of that with the amazin on hand but whats the best way to get a low heat?