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1. That's a good time frame for two butts on the WSM, what temp are you shooting for? 2. However they fit. I've done a two butt cook before and had them both on top. 3. I've done rubs they can be nice look for some reciepes on here. I don't think you should do both on the WSM. Pork likes a...

Careful there Cleland us here in Charleston might disagree with that statement haha. Glad to see someone else here on the coast was starting to feel a bit lonely

The water pan is the charcoal bowl of the smokey Joe grill. The holes are used when it is a grill.

Agreed try a beer you like. But maltier varieties, stouts, porters, and barleywines are good choices. Hop heavy beers like pale ales and IPAs will turn bitter quickly.

I use the fuse for chipotle and bacon. Basically low temperature smoking.

Yeah the raw food prices are up doesn't even come close to the cost of prepared food. Watching my coworkers spend over 10 per meal blows my mind.

SC is on the map.

Local Publix "sale" price for bone in pork butt this week is $2.49 seems to be the new standard.

Yes the honey made it a lump that was hard to rub did the best that I could and figured 10 days of flipping would get the cure throughout. Ended up with a lot of liquid, about a cups worth, but it turned out great. I'll be posting pics later today. Definitely will be making bacon on a regular...

No idea what that's supposed to be for South Carolina. Chicken fried steak?

It was a little over 21 dollars today at Costco in South Carolina.

Are you using a cut off wheel or a different bit? Just got my dremel so still trying to figure out the best uses for all the bits

Pavers for me as well. I also have a gasser that has a side burner but the amount of newspaper I get make it to easy to use a bit of Pam and light it up. Would use it for a mid-smoke refill. Does it light faster on the gasser than some newsprint?

Ok so cut the pork side in half, used half for a porchetta, delicious but not something I could eat regularly, and the wife bought the most recent Food Network magazine, it is their bacon issue. There is a recipie from Michael Simon in there on a cure he uses for his bacon, and since his...

Thanks for the input and confirming that it was what I hoped it was, yup completely uncured for the time being.

Trying my first run at bacon. Went to the local Publix and asked for pork belly, butcher came out with what was labeled as a whole pork side. Looks like a pork belly to me skin on and the whole thing is just shy of 11lbs. (Plan to make half into bacon and half into a porchetta) Is this the...

Publix and I found a local bbq store that sells local chunks

http://www.virtualweberbullet.com/coldsmoker.html Start here. Good information on converting to cold smoker.