Trying to slooooowly light my grill so I can smoke some homemade bacon tonight. I want it to stay under 150° for about 3 hours, then 200° for the last two hours to finish it. I'll be using applewood chunks for the smoke flavor.

One slab is regular bacon with some black pepper added, the other is the same but I added maple syrup to the cure. I'm getting a really late start. Hopefully I won't pass out again like I did with the chicken, not that it messed anything up.