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Which cut...? Between loin or tenderloin? The latter. But the former should have a bit better flavor. You can also cook it at low temps - it really depends on the doneness you seek. If you want a range of doneness cook at high heat. If you want more even doneness throughout cook at low temps.

If you are wanting to bring bacon to 145 you have no choice but to hot smoke it as that temp is well above cold smoking temps so, of course, one can't reach an internal temp higher than what ambient temps are. Hot smoking, however, is known as hot smoking not because of any internal temp but...

I imagine it stands for Keep It Simple Stupid - but who knows. As for how that would apply to starting up coals I have no idea. Many use a KISS approach to barbecue when it comes to seasoning/rubs, by only using salt and pepper. Me, I'm not a fan as i find the results exceedingly bland and boring.

I see no need to monitor meat temps for barbecue - or for any meat that is cooked to tender rather than cooked till a safe internal is achieved like chicken. Even for chicken, or pork belly being smoked for bacon, or a rib roast being cooked to, say, 125˚, I don't bother monitoring internal...

I prefer hot smoking whole bellies (or I sometimes halve or third a belly and flavor each differently. Though 'hot" smoking, the temps start low, and stay fairly low through most of the process. Higher than cold smoking temps but low nevertheless. It's a relatively quick process. Taking the...

As long as you're not cooking the salmon with something else at the same time it is not an issue. Never had it carry over to subsequent cooks.

Therein lies the problem. With that much time to kill, if doing a flat that has been cooked to tender, don't wrap in foil, don't keep warm. Cool on the counter, stick in the fridge, cover when cold. Reheat for service.

Total weight (i.e., 23.1 lbs) does not matter. The operative issue is the weight of each piece separately, for coming up with a ballpark cook time. For instance, if one is cooking a 13-pound packer and a 10-pound packer one would figure the cooking time based on the 10-pound, to get an idea of...

You're welcome. I was going to tell you earlier but was on my way out: In the Quick Reply box that is at the bottom of the thread (once you have logged in) you will see a series of icons on the upper left side of the box. Hovering over each will tell you what their function is. Counting from...

The article is here. Thirty hours is unnecessary. If he thinks it 'sweetens' the meat, he doesn't understand cooking very well - or it's simply schtick, which is unfortunately all too common, especially with barbecue.

While the pork doesn't need to cook again, you are correct that it would be beneficial to have the flavors meld more. Overnight in the CrockPot might be a bit much, especially if the temp isn't very low. The chili you're making (without the pork) would also benefit from time. I'd suggest...

Why would it dry out?

No. I think ti is because it hasn't been on long. you can always add more wood to increase smoke flavor/aroma. Up to you.

Yes. Good that your cook came out well.

And maybe that will work and maybe not. Internal temp does not cause tenderness - nor does it necessarily indicate it. Might. Might not. A probe going into the center of the flat effortlessly does. (For near done, there will be just a little resistance.)

Screw the internals for determining done. Cook till tender - or almost so, letting residual cooking finish them. I don't cook separately when doing two. Depending on sizes, I might rotate one for the other on the grates once (or twice) during cooking but that's it. (Well, I used to do that...

Also, see here (scroll down to Pork, then look for Ham) for several approached Chris has used for ready-to-cook and ready-to-eat hams.

A fresh ham is an uncured, uncooked rear leg of a pig. Cooked as a roast, for instance, the results are what one would expect from "roast pork". It can be smoked, however. It can also be cured first, given sufficient time. If cured then smoked it comes out like "ham" - though better than what...

Gene, I use a Sumeet. Spendy, but I use it often and don't only do dry grinding. I make a lot of pastes as well. However, I also use an Oxo manual (I don't think they make them anymore) and a dedicated coffee mill. If you don't go the Sumeet route I'd suggest a coffee mill. Dwain, try...

Yeah? Nonsense.