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Hey Bob, excellent pictures and post as always. Note to self - don't look at great smoked bacon pictures before breakfast ... especially when breakfast is grapefruit and oatmeal.

Nice looking bacon, and bacon related meals. Now I'm going to have to make another batch!

Awesome looking burger! Had a feeling the the post title of "Plain Burgers" may mot have been entirely accurate!

Great looking pork!

Hi Josh, Sorry for the delay in responses - was travelling for the holidays and had fairly limited access to something I could type on. I honestly haven't read the Harry Soo method for the side ribs. Just checking my notes from the last time I did them, I used the minion method, 12-16 lit...

I also use Maple Leaf Briquettes ... full charcoal ring unlit with anywhere from 10 to 16 lit coals will get me consistent 225 to 250 temperatures for up to 14 hours ... currently on hour 11 of a picnic roast.

Most of the time I use maple that I trim from the trees in the backyard, so haven't tried sourcing any online wood. Home Depot in Halifax doesn't carry chunks - just wood chips.

With all this smoked cheese showing up, it's something Iv'e gotta try. Thanks!

I'm getting that craving for wings now! Great looking wings!

Once again Bill, excellent looking ribs and amazing pictures.

You're right ... kilometers ... except in the construction industry where 98.7% of the non-government stuff is still in feet and inches.

I burn 'em off on the gar grill and then scrape with a brush and store in the basement.

Could spot a fellow engineer a mile away ...

Awesome looking ribs!

Chicken looks great!

Bill, great looking turkey! And, as always, the pictures are top notch!

Looks great!

Hopefully will be doing a turkey on Monday .. Can't wait. Len, I hear you on the oddball temperatures ... 40's this morning and should be 70's by tomorrow ...

Fritz, I definitely don't consider myself an expert on this, but for the lower cook temps when using the clay saucer, I generally have one or two bottom vents completely closed with the remainder open 1/8 inch or less. Temps do creep up near the end of the cook as more coals are lit, but never...

For cleaning the grates, I burn off the gunk on my gas grill and then wire brush them to remove the burnt bits. I store the grates in the basement to prevent any rust. As for the inside of the smoker, if I notice loose flaky stuff, I'll brush it off before the cook. Enjoy!