Recent content by Jeff Lewis

Thanks again. Just pulled it, washed it, and sliced of a couple of test pieces. Looks pretty good inside (actually "redder" than I'd figured it would be). I guess the outside just picked up the maple color. Here's a pic: http://img100.imageshack.us/img100/6486/baconc.jpg

Cool. Thanks guys. Trust me, it would take an awful lot to get me off a slab of bacon, but glad to hear this sounds fairly normal.

Thanks, Doug. I guess my concern is/was, obviously, that it might have turned. I think I'd be able to smell it even through the maple. And, with salt and pink salt on it, hopefully 6 days out of the wrapper wouldn't turn it anyway.

Hi all, Followed the recipe on the first page of this for a belly a shade over 4lbs (adjusted ingredients down a bit). I'm on day 6 and the meat has turned fairly dark. Almost a gray. Not a bad smell when I opened it, but certainly not a red/pink I was expecting. Also, there has been almost...

John, Don't recall the size of these birds, but they were beer butt chicken. As you can see, I could have fit a third easily on the top rack, and maybe even a fourth... could probably fit three on the bottom no problem. This is was on an 18.5...

Meat and whisky! I'm sure there's a ton of stuff you could get (and I'm sure I will, much to my wife's dissapointment). I've found the weber chimney and a good pair of gloves have been really helpful. And I've always had a good, sharp knife. Enjoy!

Hi Rob, Not an old pro by any stretch. In fact, just having my second smoke on a WSM. If it is any help, yesterday I did beer butt chicken. My lid temp ran about 40 degrees higher than the grate according to my (tested) remote therm. Ended up evening out around 3 hours into it. I ended up...

Thanks guys. Walking out to get her warmed up for some bb ribs now. Scooter, I hear ya. Bummed me out, too. Plan was to put the birds over the coals for a few minutes but it was too dark out to see what I was doing. Not sure if that would have fixed 'em or not, but plan next time is def to...

Hey all, Been lurking for a while and have picked up a ton of great info. I've had a few other smokers in the past, but have never been able to control temps the way I was able to with the WSM (get what you pay for I guess). Decided to go with beer butt chicken for the first run on the WSM...