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So I'm browsing eBay and I run across this Smokey Joe Premium for sale in the UK and Europe, color Ivory. I start looking for them in the States and nothing. Am I just missing them when I search or are the Ivory Smokey Joe's limited to Europe? Photo below from a UK dealer.

Thanks, MartinFDiggingDogFarm, I wish I had access to pickling salt here, but sea salt is it in the "no iodine" department where I live in the Philippines. But I will make some of your recipe up for doing the cured & smoked pork chops. Those are done in a brine so the salt size shouldn't make...

Okay, sorry if this is a bit dumb, but I want my SJ-G primarily for grilling but occasionally for smoking. So when converting to an effective smoker, it looks like only the addition of a charcoal grate, center section (via a cut out stock pot or similar) and extra food grate possibly. Are...

Since I live in a place the power can go out if a mouse farts, I quickly learned to prefer a "French Press" or "Press Pot" since it doesn't use electricity. There are other similar ways of doing coffee that don't involve glass container with a press, but I have come to love my coffee made that...

If I order via the links at the top, does TVWBB get credit? Doh! Nebbermind, I reread the original post! UpDate 09/06/2012 - Well, ordered a SJG through Amazon so you should get a bit of credit. Six or seven weeks and it will arrive. Hope it fairs well across the Pacific! I will see if I...

Bob H, thanks for sharing. I haven't used MTQ for bacon, but I did use it for a cured smoked pork chop I found a recipe and really loved the results. I did make the Basic Dry Cure found in Charcuterie (posted by Habanero Smoker in a different forum) and did 7 pounds of belly with it. I am...

Thanks, yeah it was one of those passing thoughts. I have done a wet cured bacon once and dry cured bacon three or four times now. To increase speed of curing I am looking into Sodium Erythorbate but I think it is used mostly with wet cures, not dry. I am far too often the victim of the "PPP"...

Here in the Philippines, all cheese is imported and the selection is limited. While cheese slices are available, they are small, very thin, and not particularly tasty. Luckily we have some great Australian imported cheeses to play with. Over at the Serious Eats website, I ran into a recipe...

Thanks for pointing out the problem with my numbers. I don't really want to make Tender Quick, but a replacement that does not have some of what I see as negative aspects of Tender Quick. I do realize and respect it has been used for decades plus it is handy. The salt, the sugar, the cure...

So you have to have an iPad, iPhone, or Apple computer to use this? Apparently, I can't monitor from my IBM style computer (aka PC) or laptop? Too bad, as nice as it is, I'm not buying an Apple just to monitor my smoker. Maybe if my wife buys one down the road, I can knick it!

I have a small amount of Morton Tender Quick (MTQ) a friend brought over from the States. I have a much larger package of Cure #1 on the way. So I thought I'd try to make my own MTQ here. But one thing puzzled me about using the MTQ for bacon. It has both Sodium Nitrite and Sodium Nitrate...

Out of curiosity, is there any procedure for a mixed wet/dry cure? Something along the lines of a wet injection cure and a dry exterior cure. I don't know that belly bacon would need this, but for thicker pieces it would guarantee that the meat is adequately penetrated by cure and flavoring...

Tom L, thanks for the photo and explanation. Looks like a handy setup. Your pork belly looks good too. I am sure it will be excellent.

I am curious what the "kettle coal holders" are? I have a Weber 22.5 OTG but am considering getting a Cajun Bandit to convert it into a WSM style smoker. I really like my little Smokenator, but I am starting to realize I need more space for smoking. So the CB and their extension ring might...

Gosh darn those look great! Thanks for posting the outcome and your approach. I am just starting to learn to make bacon myself. I am substituting honey for the much more rare (around here) maple syrup. The only thing I'd change is how you cook it. I love oven cooked bacon. I "jaccard" or...

I can only dream about a WSM for the time being, so my little Weber kettle has to do double duty. So the Smokenator works really well for warm and hot smoking. I have not had good luck with it doing a cold smoke, but I might be able to do better down the road. I haven't got my dual probe...

Gary S, I have almost quit using the water pan. When I do, I set it above the cut out on the food grate, not in the cut out for it in the Smokenator. It may be simply the quality of the charcoal we have here in the Philippines, but I cannot get good temperatures if I leave the water pan in...

I noticed on one commercial website,they talked about both brine strength and time based on how long the meat is expected to be stored. So perhaps the difference in time is aimed at a finished product that has a substantially longer shelf life?

Kevin, I am surprised at your comment that mustard and paprika do not add any flavors to a rub. I am no expert in rubs, but is this a matter of personal preference or is it an observation that mustard and paprika has no particular flavor in themselves? Sugar, on the other hand, is often used...

They restored one of those on "Kings of Restoration" (I think its called "American Restoration" in the States). I was very impressed and thought I'd love to have one until I saw the prices of the unrestored ones on eBay. The cheapest was roughly $4000 and it went up from there. I am not sure...