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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Carl H.: If anything, it seems that that lower temperatures allow more rendering and thus potentially drier end product. ... </div></BLOCKQUOTE> I don't...

I cook at 220-225º and 8 lb'ers always take me 20 to 22 hours, cooked side-by-side. Don't know about pulling dry though .. 275-300º isn't too high for butts. Bill

John, the Sausagemaker has them .. Kinda pricey though. There's a nice SS set on page 2.. Bill

I have that model but didn't care for it much after a few uses. Slow cutting and being a royal PITA to clean along with it only having a 7.5" blade forced me to get something bigger. This one is easier to clean (but not that much), but it's size and ease of use make it a winner for me. Bill

Bryan's BACK !! Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Hey Jeff, I was just looking at Saucisson Mac's blog (your brine cure source) and his bacon is just as dark as mine .. sooooo, I must be doing something right! Bill

Oh yeah !! Coming along nicely. They look close. Bill

Butts are a great way to christen a WSM! Take lots of early pics .. She'll not look as pristine as that again. Keep them pics comin'.. Bill

Good luck, Jude !! As far as posting photo's, there is a tutorial located here, in case you hadn't found it yet. Bill

I'll definitely try the brine cure next time out. As far as being too salty, I did scrub (kinda) the outside of everything when it came out of the cure .. I used my textured meat handling gloves hoping to scrub some of the surface salt off with them. Again, all in all, I'm very happy with the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: wowzers! she got some nice color to her. I suspect those were done in the electric? </div></BLOCKQUOTE> Yeah, they were. Sliced some up...

Yeah, Bay-BEE !!!

I will, and yeah, the chunks were off that one section from the 1st pics. I just threw them in there to add to the weight add to beans and other dishes so I think I'll be ok with the lack of curing. Next case already? LOL! I'm ready but what do you think about going with a "skinned" case next...

OK .. Here are the results after 7 days in cure. The slab with the chunks is the Maple Cure and the single slab is the basic cure. Notice that some of chunks have quite a bit of redness .. I added these to bring the total weight to just under 5 lbs, which the recipe called for. I thought I...

Jeff, The mention of the 5 lb stuffer coming from China is news to me, but I wouldn't doubt it. As far as the claim that the metal gears are prone to binding up unlike plastic, I have to disagree with that. I have their 5 lb stuffer with the resin gears and it's worked well for me. I also...

I only use foil when the food comes off to rest. I did try it on ribs though .. Once. Bill

Jeff, that looks fantastic !! I am so looking forward to Friday morning !! Bill

I've had many a sauced rib but prefer mine dry .. Yours look superb !! To what do you attribute the lack of a smoke ring? Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Look good guys...