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Looks good. Did some Mancheigo in early spring. Turned out great. Good luck. Please keep us posted on the bourbon.

Good luck Mike. As mentioned above, I did not use curing salt. Still turned out GREAT. Had some on BLTs yesterday when son and daughter in law were visiting. Got rave reviews. I'll bet yours will turn out equally good. Just remember to cook well.

Last week I smoked a pork belly for bacon. It was the first time I've tried and, if I must say, it turned out great. Try as I might, I could not find pink curing salt to be included in the dry brine rub. So I used equal parts brown sugar, kosher salt and pepper. Applied to all sides of the...

Thanks Rich. That just might be the alternative solution I've been looking for.

With both hands!!!

Ooh, good thought. Thank you.

I've got a WSM 22 and love it. Is it big, you bet. Does it use a lot of fuel, you bet but I do like to do a single chicken from time to time or one rack of ribs or a side of salmon, etc. I'd like your thoughts or suggestions for using smaller grates if possible. How would someone retrofit for...

Got a nice prime packer from the Brookfield Costco the week before for fathers day @ 4.99/lb. Got it early for fear of not finding one when I wanted it. Next week, right before FD, the pickings were slimmer and they were $5.49 a pound. It was a little over 13#s and I trimmed it to a little over...

Whatever my daughter is cooking. My wife and I hosted the family for father's day. I smoked a full packer, six racks of ribs, two sides of salmon and six pounds of sausage.

Chip, I purchased a DX3 about two months ago and have used it three times. I have not had any problems and the unit holds the temp like a rock. I have the 10 cfm fan. I've smoked at both 250 & 275 degrees. I also have the 22". Cooked a brisket for father's day that took 12 hours. Temp only...

"I am finally going to try to attach this device which I bought 2 years ago to my 18" WSM." Mr. Mouser, can you please tell us what "this" device is?

Jeff, why remove the thermometer? When you do your burn to clean does your WSM get that hot? Hot enough to destroy the thermo? Curious. Thank you.

Can't say for sure but I used almost three bags for Fathers Day alone.

Pork belly brisket. Big decision: eat it or just inject the fat into my veins. 😃

Wow. Thanks for the info. I had no idea. My wife and I lived in Tucson for a while many years ago so we know how dry it can be. Good luck. Wishing you many days of soft gentle rain without lightening.

Rich, can you give a few details on this "charcoal ban". I'm from Connecticut and have never heard of this. Is it a California thing? Thanks.

Solved the wind problems here with a welding blanket and four spring clamps from Harbor Freight. Wrap your WSM in it. Works great folds for storage.

Timothy, can you please share what the "sidewinder Minion method" is? Is that the same as the snake? Thanks

I intend to do a full brisket for the family on Father's Day. A coupe will of weeks ago I picked up one at Costco to practice. It was a prime grade. Turned out very good given it was my first. Smoked at 250* with cherry wood. As I'm a brisket novice I've been reading and viewing everything I can...