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Smoked skin will be much easier to remove, but you lose that smoke from the bacon. A "few" guys talk about preferring bacon with the rind on. Most of them are slicing their bacon pretty thin. If you thick slice it, you aren't gonna enjoy the results unless you got teeth like this guy: We...

I'm nosing around for either 2 stock pots or a 15 gallon steel drum that will fit the SJ. Either is acceptable as long as they are stable. I'll engage my patience for awhile since the SJ is bobbing across the Pacific and it'll be the middle or end of October before it arrives. I need it...

When I get them at the local meat counter, the pieces on display are cut up in smaller 2 or 3 pound pieces but when I ask for more, they go to the freezer in the back, what they carry out is much larger, probably 15 or more pounds.

Welcome to the forum! Cool, you have a very similar setup to mine, though I run my Thermoworks probe through the upper vent most of the time. Where did you put your access hole? I use the Smokenator as well! Very handy and I am making a lot of smoked bacon with it these days. Easy to do with...

There is so much great info here and in the how-to articles. Glad you are a member and enjoy the journey.

Well, I'll certainly dry my bacon off and let it form a pellicle before I smoke from now on. It was worth trying to see what happened. I will reserve any further experiments in wetness for meats smoked/cooked at higher temperatures.

This may be old news here, but it is new to me ... the Smokey Joe being turned into not just a mini-wsm, but a mini-magnum wsm! The project is in progress over at BBQ Brethren and might interest some of the mini-wsm folks. The guy is doing two kettles instead of one and going for a third, all...

I hear you about the darkening thing. I have been having problems with my honey glaze on bacon. I do the honey glaze to satisfy my wife's preference for a sweet note in the bacon. However, it darkens then burns often, particularly when pan cooking, but even when cooked in an oven. She also...

I have been very tempted to order maple sugar and give it a try. It is often found in the sweeter maple cured bacon recipes, as well as a number of barbecue rubs. Most of my efforts have a sweet note due to my wife's strong preference for that. I hope to make some "savory" bacon soon without...

Welcome aboard! I'm in the Philippines and after the same sort of thing. What are you using to barbecue on? Do they sell Webers in the PX or can you special order them? I'd be interested to hear how beef and pork stack up over there too. I'm sure the Kobe beef is very expensive for weekend...

Great video! I noticed them taking the skin off the ham after the smoke. I haven't had the chance to try the great variety of smoked bacon that is out there. And during the interview, when describing the ingredients in the ham, no talk of nitrite or nitrate at all. Salt, sugar, some pepper...

Update: We couldn't wait, so we cooked the pepper bacon before going to bed. Our standard approach to cooking bacon is to do it on a wire grid on a cookie sheet in the kitchen oven. That and poking it with a fork gives us nice flat, "restaurant" bacon. It came out great. Very peppery, not a...

Well, I'm a newbie at smoking to be sure. And right now my favorite thing to smoke is bacon, followed closely by cured pork chops. And I did some of both today. Normally I give my bacon a few hours at least in the fridge to form a pellicle. Sometimes I am in a hurry and I cheat a bit by...

While I smoke my bacon on the Weber, I cook it in the kitchen oven on cookie pan. I love the bacon grease and use it for all sorts of things. If I needed to do it on a grill, I'd be looking for a cast iron pan or flat griddle. Maybe on of those Craycort cast iron inserts. I hope to get one...

I went kind of crazy on my last smoke, but was limited to what I could find in my small pantry. I did 10 pounds of pork belly that was in 4 pieces. All were done with sea salt and Prague Powder #1, but with the following flavorings: A. Honey 1/4 cup B. Honey 1/4 cup *& Jack Daniels 3 to 4...

I saw either a state university extension guide or an FDA food safety guide that said 35F to 40F today while I was trying to figure the formula for a pickle brine. But most of the places do say 36F to 40F. I think Martin's right and I got small hanging thermometers for both my fridges just so...

That is a great setup! Have you had a chance to measure your temperatures there? Either in the dome or using an IR gun to check the stone? Just out of curiosity, mind you. Getting the heat on the pizza is the key. Raising the pizza into the dome is a great way to do that inexpensively...

I got the two Charcoal Companion reversible rib rack and they are pretty nice, definitely substantial and well made. They will be handy for roasts, smaller hams, and ribs. I have used them to do smoke pork belly bacon as well as thick cut pork chops. They did fine for that except being a bit...

Polish it out to smooth the pits, then follow the instructions on the gun blue kit/bottle. If I had too many pennies and one to restore, I'd love to get the legs done in steel and then case colored. Or maybe some "jeweling" aka "Engine Turning".

I want to make cheese too, though producing cheddar and similar cheeses is a bit more complex than simple white cheeses. The melty cheese slices recipe simply lets you kick your burgers or any cheese slice friendly food up a notch with cheese slices that have more flavor. When making them...