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I'd like to make bacon, and have the curing salts and maple sugar on hand (yum!). I tried asking for Pork Belly at University Village QFC in Seattle, but received a pretty rude and unhelpful response. Does anyone know a place in Seattle I could buy a pork belly?

I have read numerous messages about people using a propane torch to light briquettes. I have a brass torch adaptor that screws right on to one of the blue propane cylinders. It lights fine, but when I angle it downward, say to point it at my charcoal in the chimney, the flame goes out. It's...

I was rooting through my deep-freeze today, and came across a cryopack of pork ribs. It is still completely sealed, and based on the sticker, I'm pretty sure it has been in deep freeze since July 2006. So, my question is - should I throw them on the WSM, or throw them out?

I have been smoking pork butts on the WSM for about 2 years. For the last 6 or 8 smokes, I have used a BBQ Guru, which has worked great for keeping the temperature at 225 or so. For some reason, though, my pork butts are coming out kind of dry. I normally do two butts and take them to about...