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Guanciale is amazing stuff and your correct in wanting #2 for that. Make sure to take some photos!

Matty... So how did the overnighter go??? It was cold!

"pull it when a probe slides in like butter" I don't temp. butts but as a result of using the thermo as a probe it's usually in the 205+... Like it really falling apart. Nice thing is you can be plus or minus a lot (couple hours (assuming low cooking temp)) and still have a great product.

Welcome Matty! Always nice to have another CT smoker about. Picked a great night for your first overnighter with the freeze warning! No worries it will be fine.

That's awesome!

Jim, Great (fantastic) as usual...

I'm thinking that that it was powdered gelatin to act like a glue between the layers. Geir?

This might be helpful.

Please don't bother doing this... Yes, of course you can formulate all on your own. Breakdown, buy a pound of cure from http://www.butcher-packer.com and be done with it. Buy a couple other items you might need and it will make the cost reasonable. JMO

Very nice! Tried a whole rabbit ($15) last year but somehow I managed to make shoe leather out of it. Should of brined and kept a closer eye on the cook. You've inspired me to give it another try!

Clint, Just work your fingers under. It's really easy, just be gentle to not tear the skin. If chicken is being cooked, that's the way to go regardless if the skin is staying or going.

When I rub chicken the majority of it is under the skin. Even if cooking at high heat and keeping the skin you need to season the actual meat.

Yeah. While the idea is great (sounds fantastic) the end result is what matters. By the same token, next time I do salt cod... it will be in buttermilk!

Ray, Did you try the buttermilk?

The first ten min your "searing" developing a nice exterior. The rest of the cook is for the bulk of the meat. If the entire cook was at such a high temp the exterior would be a meteorite if left long enough to reach an appropriate internal temp. I will say that given enough time at a lower...

Not a problem.

Wish you had a drive-through near me! Time to do some CD bacon!

Greg, Considering everything... at the price point: between the two; I think a ten degree variation would be a reasonable margin of error. Would not worry about it. However: Use ONE method to temp your cooks. Repeatability in something is what your looking for. Using two instruments to measure...

Keri, that all sounds fantastic! I've done similar but can't wait to execute this recipe. Thanks for the share.

Daniel, JMO but why bother with saucer at all ? I've (as have many) been happily & successfully just foiling the empty water pan. It allows for a greater range of temps. and more fuel efficiency. Just have never understood what the point of the saucer is.