I am looking into doing some bacon and I can get a nice belly from my local butcher. I know I want to use some honey and light brown sugar with some cracker black pepper and #1 pink curing salt from The Sausage Maker. I plan on using honey to cover the belly and then ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. Letting it brine for a week in the refrigerator flipping it at day 3. I want to low cook it on my 18.5" at about 175 deg for 4 hours or until internal temp is 150 deg. I have done some test runs on getting the temp dialed in with no meat but my water pan filled. I have tried to play with the bottom three vents and the top open 100%. I can not seem to get the internal temp below 200-225 deg. I am wondering what else I can do to either the smoker or the fuel I am using, Kingsford blue briquettes.