Quote Originally Posted by BFletcher View Post
Can I make a decent pork belly bacon simply by following Bob's thread #1, or do I need to read-through all 500+ threads in this highly-popular post? What is considered the maximum-allowable temp for cold smoking, and can I do this at a higher temp due to 80-90 degree Fahrenheit summer temps? Thanks.

First attempt I'd use MTQ only, in the amount described, then follow the directions to finish.
Cold smoking is not necessary, but you should shoot for around 150F smoker/grill temp, give or take 10 degrees.
The longer it takes to get the belly to 145F the more smoke it takes on.
A single row snake/fuse with chunks of wood works well, in most cases. Adjust vents as needed. KBB works great due to the fact they light so well off of each other.
Good luck!