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Lucky guy.... I searched for a while and was ready to order them online. Truly a nice smooth taste.... Maybe it's me but I'm hoping you get the same results...love to hear your feedback when you use it

Morning guys! Just wanted to follow up and post the feedback...... ITS AWESOME!! By far my favorite batch to date....prominent but yet refined and almost sweet. I was 100% apple fan before but I think for bacon it's gonna be pecan from now on! We'll worth a try! RJ, would love to send some but...

Did a normal batch of bacon as I have before with bobs recipe. Was able to score some pecan wood at HD the other day....5-6 hours around 150-160 on straight pecan wood..... Can't wait to try it...color is Great!

I thought you couldn't use briquettes in BGE ecause they cause pitting

Grant were you able to look at the unit? I'm thinking you are on to something because we typically don't use but 2-3 briquettes and then just start putting apple chunks and burning them. I'm thinking we need to establish Coals first like you are saying

Thanks for the replies guys....so far I think my issue is not getting coals established and just burning the wood

Working on finding out more....I'll certainly post my findings but wanted to start the dialogue now as I am gearing up for bacon fest IX

I posted this in charcuterie as we'll but thought it might get more views and input here....apologize if I'm breaking any forum rules? Ok so here goes...neighbor and I have been making bacon like crazy. I have access to bellies and curing ingredients at work all the time. Our bacon comes out...

Just want to add that we only use his smoker because of sheer capacity! I love my WSM and I usually do something for us to eat on the 18.5 while we do bacon on his

Ok so here goes...neighbor and I have been making bacon like crazy. I have access to bellies and curing ingredients at work all the time. Our bacon comes out awesome just about every time but I recently gave some pink salt to a local restaurant owner and he made his own bacon as we'll and it...

I got mine for Father's Day and use it daily.... Don't over fill it and you'll be fine. The newer ones have a 900 watt motor over the 600 watt. It's fantastic little blender.....add some chia seeds or flax seed to any smoothie ......you'll feel the difference. I love it in the summer when the...

Bob not to hijack but is there an easy conversion for brine with pink salt? Or dry cure with pink salt? 6.25%. I've done your bacon recipe numerous times with great success

Finally borrowed my buddy's dremmel and cut the notch.......awesome is all I have to say! So easy and such a functional mod!

What a great mod! I now have something to use the scraps of quarter sawn and rifted white oak flooring I have left! Any ideas on how to integrate a lid holder for the 18.5" since it doesn't have a side handle?

You sure can....thanks for heads up....I usually hit the vendor up for free samples ;)

Lower temps usually lead to rubbery skin...higher helps crisp the skin. If you brine, you'll be in great shape at 350. Careful with wood on poultry as a little goes a long way

I hear ya and know exactly where you are coming from. There is a marked difference in salami, fermented and aged here in the states vs Europe because of these exact fears/regulations. I try to smoke my bacon to about 145 internal knowing that it will be cooked anyway. I actually recently spoke...

That is awesome! I've been overloading on bacon lately...this is just what the Dr ordered!

Tim what a small world... I used to work for a division of Farmland and have toured the Crete plant. Worked in R&D for a while. Wondering who you know over there? Great group of guys

They have these in the AT&T store? I'm thinking this is a no brainer for 40 bucks