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wow , just realized that haven't posted in a long time. My last post way back in November of 2012. I've been really busy and haven't had the time to enjoy this ole past time. This last month I've finally gotten back to it, cooking for a team party. 12lbs Italian sausage, 12 lbs Cajun hotlinks...

One the things I have found over the years is that if the bird has been brined it will cook faster. I usually hit somewhere around 15 min per lbs @ 325°. I'm doing a 20lbs bird, just got it on the smoker about 30 minutes ago @ 8:30 AM

Amir, I have been running on Win 8 since the dev preview with no issues. I am also running on the the Dev preview of Win 8.1, no issues.

I started off buying sauces but using rubs found on this site. Then moved to doctoring up store bought sauces. Now for the most part I make my sauces and rubs. However that being said, I am smoking 2 butts tonight but don't really feel like making my sauce so tomorrow I will serve with some...

I cook mine at 220° - I just crank it to 250° to finish them off depending on time

Those just look awesome. I've been wanting to make Summer Sausage, just haven't got the equipment to pull it off yet.

We use paper all the time. Spend enough time washing the other cookware and don't feel like washing dishes as well. Would rather sit back and enjoy another beer.

I'll make sure I take some pics and report back on how things went. I actually grew up in Arizona, no skating at all, lucky to have ice for our sodas. I picked up hockey later in life. And had enjoyed coaching, though it was a challenge coaching my son and I decided to turn it over to other...

Thanks for the input guys, I still am not 100% sure what I'm going to do. I may go with a modified option 2. I think I can get one of his team mates dads to pick him up so I don't have to leave at 10:30. Then I will put the bird on ~ 11ish, give it time to stabilize and head over the rink about...

This year the timing on the bird is gonna be a bit messed up. My 14 y.o. son play ice hockey and this year we are playing in a home tournament. Usually the Thanksgiving tournaments are not much of an issue, if we are outta town we eat whatever and I smoke a bird when we get home. But this year...

I have used that recipe lots of times with great success. From my experience, it is probably that your belly was on the lean side. Not much point in reducing the recipe as it is a brine not a dry rub.

It's 6 lbs as you see it in the picture. I removed the skin after smoking but before weighing.

I just finished making another batch of #bacon, and I was wondering what people normally find their shrinkage is? I started with a 9.2 lbs porkbelly and when I finished packaging it with my Foodserver I found I had 4 x 1.5 lb packages for a total of about 6 lbs. that roughly a 33% shrinkage. Is...

Bacon done, best batch to date. Really good stuff.

I just got a 9.8 lbs belly fresh from the slaughter house last week. I think I paid $2.99 lb for it. It's going on the smoker tomorrow.

Looking good. I'm thinking I need some red meat.

Wow, those burnt ends look mighty tastey

Sorry to hear your's wasnt even salvagable. that is a major bummer. Don't give up, your story reminds me of my first two bacon atempts. My wife was refusing to let me spend anymore money on pork bellies after them. I convinced her to give me one more shot, now I can't make enough to keep in the...

Well some good news. After sitting for the night in the fridge had some for lunch today. The flavor has definately improved, tastes much more Pastrami-ish.

Ok, so I followed the Pastrami recipe in the cooking section, execpt for 2 things. 1) Cured for 4 days not 3 2) Doubled the "Pastrami Cooking Rub" part of the recipe as it seem like there wasn't enough. Anyway I smoked it today to an internal temp 165° and all went well. I have two...