Well I have about a half hour left on my bacon and thought I would share a photo. Smoking it in my weber with the bacon burner on medium low with a pie pan sitting on the flavor bars with some wood chips for smoking. Did two cures one with brown sugar and the other with maple syrup. Looks like another perfect batch. Would like to hear your tips for smoking bacon or other meats at home. Do you use a smoker or a grill?