ive made bacon a couple of times ive been using the ancient ancient technique with only using salt and some pepper and sugar. So far still alive! i dont have a smoker and have a tiny toaster oven, so after "curing" i slice as thin a possible, and bacon to the freezer! i find that streak bacon is a little not to my taste, i kinda prefer the lean bacon. also i make some mini slabs that i bake at around 250 for about 3 hours and then at 350 for about an hour and every 30 minutes i sprinkle brown sugar and more pepper and flip the slab to counter the saltiness and to ensure even cooking. but i may try to plain charcoal smoke with my open mini grill and cover using a garden pot but controlling the temp may very well be impossible. over here we never ever use electric grilling/smoking here it is just unheard of no matter what. and for my garden pot smoking plan i wil tryl fire up about a quarter or half of the grill and place the pot barely at the edge so it catches the smoke and some heat.