Am I wasting my time? I have bacon that will be cured and ready to smoke by Friday and am wondering if this will be a real challenge trying to smoke bacon (belly sections) on my stick burner that I often have problems maintaining a consistent temp that is under 225*. Thoughts here? I have read about this Amaze n smoke tube thingy that looks interesting, but trying to make due with what I have. Who smokes bacon on a stick burner and has no issues? what temp, etc? I am definitely not ruling out that my lack of experience (with smoking bacon - this will be my first) is the real problem here. Thanks!