I am an avid smoker with a pid controlled Pit. (Extremely Serious smoker).
(Pid is a computer controller that regulates airflow and temperature with a air injector and a pit thermometer and has the logic to know what to do when to keep temps spot on. Set it and forget it, baby. 22 hr packer briskit in September... Was perfection. Pit held within 3 degrees of target from when it came up to temp)
Last weekend my drawing board cold smoker was rolled out. Made a slab of pork belly into heavenly bacon. Breakfast has been very very good this week. The crap you buy in the stores pales in comparison. It is very meaty in comparison to the store bought stuff. (Cured for 10 days in pink salt, salt pepper and maple sugar). I smoked it over apple and peach wood. A few slices cut about 1/4 inch thick, and slow fried.......
Well... Just imagine.
That with French style scrambled eggs.
Breakfast is served!!!
Invite your Muslim neighbors. If there is anything on this planet that could make a man regret being a Muslim it is having tasted applewood smoked bacon and knowing that it is forbidden by their religion.