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https://scontent-ord1-1.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/1908190_1593159504291611_4814295879295348001_n.jpg?oh=b873f575bee703c1d4a330a3468c3503&oe=5621162C

Please let me know if you can see these pics. I don't remember what I did the last time to finally allow you all to see them but I don't think this is it. thanks They should be pics of my smoker.

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11709415_1593159760958252_3862718088299323122_n.jpg?oh=3c714b574a191e316ab03520cc3fc361&oe=56323FA9

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/148776_1593159634291598_3123963079075523373_n.jpg?oh=bb7999d0cc249b65739c64979b24b83c&oe=56263932

Here are some pics of the smoker........................................................................https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11059354_1593159460958282_6983542573274822645_n.jpg?oh=9aa7eb8f2b517e77bc54ea061deb116c&oe=56183396

I agree . How is this a new style bbq. I make my own signature mustard sauce but sure don't consider it a new style of bbq. It's not about the sauce.

Looks interesting I will be recording it when it airs.

I will try to get a pic of the smoker on the back. The trailer has an 8ft porch separated by a door into the prep area. If you look at the first pic you can just see the top of the CTO through the porch window. I will try to get a pic or 2 of the smoker on the back this weekend. The interior...

Please try the links now hopefully this will work. Thanks. Please let me know if these links work. They work for me but then again so did the others.

Is anyone else having an issue with the links ? My only guess is if you don't have a facebook account maybe it won't let you see but they should be set for public. The links worked for me but then again it's my page. Sorry about that. Yes too far in. No getting out now.

https://scontent-iad3-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/11207359_1578534549087440_8205974307518416470_n.jpg?oh=2d230d85833a0e69dc035773a7c3dc60&oe=5628D4AB

https://scontent-iad3-1.xx.fbcdn.net/hphotos-xta1/v/t1.0-9/11329744_1578533739087521_3902664001990717562_n.jpg?oh=e31d7663bba68b4c0bc8b431b710c2c6&oe=55EDAB07

Been a long time It's been years since my last post but a lot has happened in those years. First I want to say that TVWB is in my opinion the best site out there for information on the art of smoking and BBQ, not matter what smoker you may have. I started out for years with small offset...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: you can read about my ham. If you're planning on hot smoking it, its safe to go without nitrite. safety is only an issue with long, cold...

According to the directions on my DQ salt #1 for a brine with 10% pump to use 4oz per gallon of liquid, that seems like a lot to me but some other recipes I have found online also use the same amount. I remember reading somewhere on this site from K Kruger that he uses much less for his pumps...

Please let me know if I have this right. When wet or brine curing the amount of pink salt and kosher salt and spices is dependent on the amount of brine used, not the weight of the meat you are trying to cure. As an example, if I made a gallon of brine using the suggested amount of pink salt...

Thanks for the replies. Next time if I put in any sugar I may try a teaspoon per lb. of meat. Last time I used a tablespoon, the bacon was great but was a bit too sweet for my taste and hard to not burn. When I do buckboard I may use more sugar since it will be leaner and will not be trying to...

For dry curing bacon, most every recipe I come across uses some sort of sugar from Honey to maple to brown. I dry cured 15# of belly bacon, half with honey half with brown sugar and TQ. The bacon came out great, but it was on the sweet side. Not complaining about that but because of the sugar...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by kaz S: Cheap flavorless paprika, is it the consistency of dust? Try hungarian paprika, ancho powder, or just leave it out instead. </div></BLOCKQUOTE>...

The most I have done on my 22 is 10 butts and have no doubt I could have 12 to 14. They might touch a little bit to start but as they shrink they will separate. I have also done 7 butts on my 18, 4 on top rack and 3 on the bottom. No problem. Part of the trick is put them on their sides they...