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Hello: Question to you all; I have a 10 Lbs. center portion, pork loin roast - rib section (I hope that sounds right). It's basically a rack of baby backs with all the loin meat still attached. Has anyone tried brining this, and is it as good as brining poultry? Any recipe ideas for the...

Hey Bryan: If you are smoking the meat on the top rack...you could put a drip pan below on the lower rack, but I'm afraid that is too easy an answer at this point. You probably would have thought of that. I'm sure this next suggestion is going to be looked at as heresy, but in the worst case...

I received an e-mail from a customer the other day. They were asking for advice about smoking cheese. I told them that this was likely done with a cold smoking method (for the obvious reason - melting), but that I'd check to see if anyone had tried it on the Bullet. Any thoughts out there...