Thank’s YooperDog,
I think I will use the time while that bacon is curing in the fridge to figure out that smoker of mine. Ive never really needed to control the heat to this extent but it’s time I figured it out.
I do have one of those smoke tubes, and I think that could be part of a solution.

I have a Fast Eddy pellet smoker that’s capable of hanging at least three bellies. The smoke setting, it’s lowest setting, usually runs at about 120 degrees. I think you are correct suggesting that I use a good thermometer. In fact, I think I’ll need several to monitor pit temp and belly temps. And I can always open the door to dump heat if I need to as you suggest. I guess I was hoping for a simple answer but as you say, its all about time and temperature.

Thanks YooperDog for your suggestions, I really appreciate it.

Waltons bacon recipe calls for very specific cooking times. 120,135,150, 165 and 180 degrees in one hour increments. I don’t think I can control my temps to that accuracy. I was wondering if others have had this problem. Are the temps they call for that critical?

I have the Excalibur products and the pork bellies to make this recipe now but my concern is controlling the temp of my smoker to that degree of accuracy. As far as smoke or no smoke I think I’m ok but those are some pretty tight temperature instructions. Anyone have any advice concerning this?

Great advice Craigrice, thanks!

Thank’s for the feedback. I have a few packages of Holly Regular and just wanted to try and tweak some of it a bit. Thought someone may have done it and had a recipe.

How could one boost the heat level of the Holly Regular breakfast sausage seasoning? What kinds of pepper will work best and how much per pound of meat is what I would like to know.