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"I go through enough foodsaver rolls with the finished products!" Exactly!

Looks fantastic! It really shouldn't matter as to up down or even sidewise. The whole idea of smoking the bacon is not to be at a temp. that is going to render any fat. Looking forward to the results!

Jon, It might help but I've read stuff that it doesn't. I do it because I know the bags won't open when I do my flips and massage. Had a bit of communication about this topic with Kevin Kruger a while ago. His thought was to leave some space in the bag seems important. You want to be able to let...

I almost always vac-seal but do not pull a tight vacuum. You want to leave a little space. No reduction on the cure time.

Remote In-Line: Fantech

Big, big fan of steel plate. Nice looking.

"It's margarine. It's disgusting." Agreed!

275 for ribs... always works well for me. Low and slow enough but not "crazy" slow. Same with butts. 225 is just too low for my cooks. Tried in both ways and don't see/taste a difference. JMO

Mark, that's a $50 plate right there! Lamb looks as though it's cooked perfect!

Seriously? Put it away for the winter or the "rainy season"....? Could never go that long without. Derek, winter is my favorite time to smoke! Ron, Your thoughts are sound on storage but...

I believe ALL squeeze products are of a "margarine" nature. Ugh. Not on my Q!

I know what I'm making this weekend! Nice stuff!

Rita, Thank you for that!

Welcome Gary. You will be fine pre-loading (no rain). Standard operating procedure here. The Brisket: Whatever fits my schedule. Sometimes it's fun to do a long cook. Other times it's just get it done. Final product between the two methods seems pretty similar.

"Sierra Nevada" in a can? Really. I didn't know of such things. Nice cook and enjoy your few remaining hours of "me" time!

"It's good on shrimp/crab, " and popcorn.... Would of never thought on pork and you apparently now conform.

Victor, This is a great knife to start with,http://www.chefknivestogo.com/tojiro-dp-f-8081.html I can't tell you how great (for the money) it's been.

Can't tell how much I wish I had some of those now. Nice cook!

"Does your bologna have a first name?".... What troubles me is I remember this!!! And Troy, looks good!

"I never had duck before." Tony, Please do! It's fantastic and incredible and Mr. Stillwell did a great job on his post!