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This weekend is bacon weekend. I haven't yet made peppered bacon and thought I'd try to pepper one of the bellies. I thought I'd try the Cook's Illustrated method of peppering that is recommended for tenderloin. It consists of a quick rub with salt to make the surface tacky. The peppercorns...

I was planning on smoking both for dinner tomorrow, but wondered if I was off base on my plan. Any comments would be appreciated. The pork is just over 5 pounds. I will brine it and rub with a garlic/rosemary paste. I will leave the bones on it. The rib roast is already seasoned with...

I just received the latest Costco ad. Kingsford Competition Briquets will be $4.30 off 2/18 pound bags. Limit 2. I don't know what the regular price is so I don't know how much they will be.

After an extremely mild winter (other than snow on Christmas Day) we now have an abnormally chilly spring. Since it was in the 40s this afternoon and going down to the mid 30s, we decided it was the last day for a while that the weather would scream "chili!" We decided to try smoking it...

Just received the weekly ad in the mail. For three days, May 3-5, premium choice beef whole briskets are $1.99/pound. There's also an additional coupon for $5 off a brisket. And, if you wear something with the Texas Rangers logo on Sunday, you get an additional 10% off. Unfortunately, there...

I finished pastrami and duck pastrami today. Both taste wonderful. The brisket I started with was over 6 pounds. As there are only two of us, I will be giving vacuum packages of slices to friends. But, that still leaves a lot of pastrami. I cut it into thirds and sliced up two of the...

All of you. If you hadn't been so helpful, so descriptive and posted such beautiful pictures of your results, I probably wouldn't have become so addicted to the smoker. We've had it only a few weeks and have already done brisket, ribs, bacon, pulled pork, and beef ribs. Now, the pastrami...

Our first batch of bacon is finished and it's delicious! I was worried about it as I may have made a mistake in making the cure. I used one of the recipes I found on the forum that required black coffee, boubon or apple cider. I had just purchased some apple cider so that's what I used--or so...

Smoked a pork butt overnight and it came out great. The bark was very dark, but tasted great. I put the meat on at about 10:30 when the temp was about 220degrees. It was 46 degrees outside and there was no wind. At 6:15 a.m. it was still 46 degrees out with no wind. The smoker, however, was...

I'm going to smoke mine this afternoon and I have two questions: 1. Smoke fat side up or fat side down--I didn't see a good answer in the posts I reviewed. I won't be using water and have foiled the pan. 2. I don't have fire bricks, but thought of using the grill inserts from our Weber...

We are ready to smoke our first batch of bacon. I read the advice in this forum and was going rinse, then let the slabs dry overnight in the refrigerator before smoking, then smoke around 150-200 for about 5 hours, or until the internal temp is 150. A friend suggested I should not let the...

I posted previously about getting a 22" smoker. Turn out there's a hardward store locally that stocks both sizes of the Weber smoker. After looking at them, went with the 18.5" as there are only two of us and when we entertain, we usually don't have huge groups. Turns out it was plenty big...

We have a large Weber Grill that we use to make pulled pork and brisket using the Cook's Illustrated method which involved smoking for about 2 hours, then finishing in the oven. The pork is delicious, but the brisket needs some work. I'm trying to convince the other half that we need to buy a...