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The following are comments taken from this forum around 10 - 12 years ago. Basically a full chimney minioned with five lit coals. Top vent is open and adjust the bottom vents for a very slow rise. Slabs should reach 145F in about 4 to 5 hours. Here goes: Most bacon is hot-smoked. If...

^ ^ ^ ^ It's easier to ship, packaged that way.

FWIW I just now purchased a 16# bag of Royal Oak Charcoal Briquettes at Wallys for $7.94.

550 to 600 what?????

I have a cat named Smoke and I know the reason why.

Take a look at the table in the third photo at that url. Where can I get a table like that? What's the name of that table???

Just.....leave me alone, man.

Always pull the string from the inside (of the invisible spool) and not from the outside.

And when thru for the day, you can dump out the contents and take the barrel to go floating down the river with a seegar.

Uh uuuuhhhhhhhhhhhh. You're crazy. I prefer my food be served with preservatives and carcinogens.

And maybe do a mod to the lid using a quality TelTru Thermometer.

I prefer their hotter jerk sauce.

My post has been edited.

Did you read the directions for BB at this site?? You really need to visit the link that I provided. (EDIT) For my first smoke I would have opted for the standard Kingsford because its results are very predictable. Visit that link I provided. 8))

Overcooked????

Take a gander at all of their products.

WALKERSWOOD. YEAH YEAH. I been using for decades and you're on your way!!!!!!

Perhaps cooking with a bit of garlique!

The tomato looks stupendous.

+ + + 1 ^ ^ ^ Now that's a burger that gets all over your face. Yours ever so truly, Burger King