Hey Don & Tony, First Don yes this was my first attempt at doing bacon. Next time will have a cold plate for my #3 and also a 12 a-maze-n smoker tube. But, the bacon was in the smoker for 8 hrs. at 90 degrees with an ambient temp. starting at 56 degrees and warmed up to 66 degrees. Yes, Tony was a great day to smoke the bacon. After the 8 hrs. at 90 the auber took the temp. up to 200 and was there about 2 hrs. to reach the internal temp. of 150. Pulled the bacon out, then cut the skin off, which was easier than I thought it would be. But, used a very sharp fish filleting knife. I actually thought the skin would be thicker than about an 1/8 of an inch. I did cut off a small slice and fried it, was out of this world good. A little salty but after a night in the fridge that should mellow out. Enjoy the pictures. One last note, thank-you Brian/Pork Belly for your posts on bacon and your advice. With your help turned out a great belly bacon.