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How many times are opening the lid? Each time you take the lid off, it adds probably 15-20 minutes to the total cook time needed. Don't cook by time anyway. Give them the bend test. Hold them with a pair of tongs and when they bend all the way over and want to break, they're done.

I bought a pound of cure 1 and cure 2 from them not too long ago. Made bacon using cure 1 and my kidneys are still working. I've seen them mentioned in other forums too as an ok store.

I can't find the Weber Kansas City Style BBQ Rub anywhere or online. Used to get it at Sam's. Read that the Weber Classic BBQ Dry Rub was the same thing, just renamed. Is this true? Has anyone seen the Classic BBQ Dry Rub at any retailers?

If you're going to try a hack saw, I'd keep them frozen until you cut them otherwise the meat won't cut with the saw very well. If they're thawed, you'll need to use a knife to cut the meat and just cut bone with the saw.

Duh Huh! TeddyC knows what I mean.

Over shooting the temp will happen when trying to increase temp a large amount. I always step up to the target cooking temp. If I'm shooting for 235, I'll first set to 175 and see where it peaks. It will overshoot 175, to 200 or maybe even 225. Let it settle a few minutes, then step up no more...

Try a hack saw.

I use a couple different extension rings with my Performer. I have an 8" rotisserie ring that I put SS bolts in to hold a cooking grate and a 16" extension that holds 3 cooking grates. If I only need 1 cooking grate and don't plan on cooking more than 8 hours, I use the 8" ring. I set an old...

It's going to get covered with smoke and baked on food before too long. You'll never notice the chip. It will fill up with burnt cheese in no time.

For me, being able to monitor the ATC remotely, either inside the house or out-and-about from my smart phone, is the most important feature. I have 9-10 year old original BBQ Guru that has no networking. To monitor it, I'd setup a baby monitor inside so I could hear the guru alarm if it went...

I've only cured a couple sides so far, but the last one was a bit over 10 lbs and ended up with 4 stacks of skinless bacon slices, each around 1.75 lbs. Have one pack left weighs 1.8 lbs. I had some irregular pieces left that I've used for seasoning meat, no more than 1/2 lb though. I don't...

Is that 6 lbs of finished bacon with or without the skin? 1 lb of skin to begin with?

Better keep that garage door open else you might not walk back out.

Benefits: 1. It doesn't give off toxic fumes when heated to high temps like zinc. Zinc fumes are toxic but it might take temps over 900 to create the vapors, which shouldn't be an issue smoking. 2. If/when you need to take stuff apart, the stainless won't get rusted and should come part easily.

I use 2 different thermometers. A wireless Maverick 732 and Tel-Tru. I like the parity. http://www.teltru.com/p-602-big-green-egg-primo-grill-dome-kamado-replacement-thermometer-lt225r-35-inch-stem-150750-degrees-f.aspx

I tried nitrile gloves, because they're a little heavier, but every box I've opened in the past few years has had a bad, residue type, smell so I stopped using them because I was concerned about "residue" getting in the food. I use disposable gloves for lots of cooking. Applying rub, handling...

Ace sells Kamado Joe, which are good smokers. Enjoy it.

Slow cook a thick 7 bone chuck roast and shred it up into beef bbq.

What's been your expectations and what have you observed?

I let it rest in a covered foil pan for 1-4 hours depending how early it's done. If I need to wait more than an hour I wrap the pan in a big beach towel. I put on powder free latex gloves which help against heat and mess. I pull large hunks off and chop against the grain. 3/4"-1" chop maybe?