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If you've got oak trees, do you have any deadfall? Shouldn't be that hard to find.

Hotsy totsy! Thanks so much -- I'm off to cook me some Canadian bacon!

OK, thanks -- I understand the cooking method and the meat (tenderloin). Keeping the temp under 200 is no problem in New England in the winter, as long as the door doesn't fall off! What about a cure? Any thoughts there?

Sure I want to, but I thought you had to keep the temp at something like 140? Am I totally wrong?

Right, I know you can't really make canadian bacon in the wsm, but is there something similar? Please not the buckboard bacon recipe, I have tender quick and I don't really want to mailorder for somebody's cure mix, rather have just a recipe and make my own. Thanks!

The WSM has to get stashed in the shed or it would get buried in the snow (I'm gonna build a small patio for it, though). Then I dig out a spot for it after each snowstorm and away we go.

I may or may not trim them -- then I haul them off before the ribs are done, chop up the meat, and use it along with some smoked bacon made by ME and some sauce made by ME to make barbecue baked beans. The beanies were the fave side at the Gatherum, too.

The spares got the flavor, the spares got a bit of fight, and that's the way I like 'em. Plus, they're half the cost of baby backs. No brainer to me.

Kevin, thanks for all the help. I got an entire belly about the size of a boogie board (from Hatfield Beef in Hatfield MA, fyi for anyone located out this way -- probably the best source of bellies), total 15.21 pounds. I cut it into thirds (each of which was still enormous, cured it in biiiig...

Soooo...I've got half a dozen friends coming to my house tomorrow for a weekend in the country, hiking, biking, whitewater and (of course) barbecue. The centerpiece will be Saturday night dinner featuring pulled pork and ribs, but there will also be plenty of other goodies. I'm trying to...

Thanks for all the replies -- these slabs are going in the WSM Friday morning for the weekend guests! Kevin, you were talking about not using curing agents -- I've always used Tender Quick. If you weren't curing, what would you do? Just smoke the bellies and be done with it? Apart from the...

I know the standard length given is seven days, but...has anyone ever done it for less time? I've got house guests coming and I got caught with a short supply. TIA,

Here's some sad news for NE lovers of q: on June 21st, Holy Smokes BBQ in Hatfield MA burned to the ground. The fire destroyed both an excellent barbecue restaurant and a beautiful building, an old Lutheran church that had been home to Holy Smokes for the last three years. This restaurant was...

So, I did two butts last weekend -- 15.5 pounds before trimming, no idea what after. I used the Minion method and was expecting the temperature stall, but...I dunno. They stalled forever, or seemed to, and the fire seemed to just not have the oomph it needed. I think my thermometer may be a...

I just entered an order at barbecuewood.com and got a look at the shipping. Ouch. Is there anywhere in Massachusetts, southern VT or eastern NY where I can buy good smoking woods retail? (and please don't say "the hardware store"...I've been to my local and it's all good as long as you want...

I've been very pleased with the wood that I got from barbecuewood.com. Chips, chunks, pellets and planks.

Thanks for the feedback. Honestly, I wasn't expecting this. When I first started, I was kind of hoping that I could come close to a good q restaurant...and I had a "Wow!" moment over my first results, to be sure. But a memory of something being really great is like that: when your standard of...

Yesterday, for the first time in close to a year, I got ribs from my fave (semi-)local q place. Despite the fact that I haven't been a frequent customer, I've loved this place since it opened. Yesterday was the first time I've been since I got my WSM and started barbecuing for myself. I got a...

Griff, thanks -- it looks great but can't be done in a day when I've also got to hand-till a garden. Looks like it'll be ribs tonight...

Smoke Day kinda snuck up on me, and here I am with nothing thawed but a whole duck (and probably won't be able to pick anything else up). I saw the comments on tea-smoked duck in the poultry recipes, but it didn't sound like it was a huge success. Does anyone have another duck recipe that I...