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Jim, I can tell you all about the ham on this thread if you'd like. I'll post here in a few or if you'd like I could detail it elsewhere what's your pleasure. What do you mean by trying to comprehend it? I'm confused myself now Josh

Jim, If I were your friend, I would take your advice. That in my opinion is the way to go for that combo of meat. Plus his butt can take way more smoke than the turkey and if the option is available having different smoke wood for each would be a great touch. Depending on how big the turkey...

Jamie, I have seen that thread, but have not read it in its intirety. The way it worked for me was the farmer grew the pig, then sent it to a processor/sausage company. They called me asked what I wanted done with it. I got it in big cuts (bellies, hams, jowels,hocks, picnics, butts...

Jamie, Thanks for the kind words. I'm pretty sure you would need to buy a whole hog since this is a homesteader who just grows a few hogs to sell a couple times a year. Believe me.... if you ever have the space, money, and desire going for the whole hog is great. I can't wait to taste the...

Kizer, Where do you live? I've had the hungry guest problem before too. My seasoned guests know that the Q is done when the Q is done and we try to have enough food to hold them over and with time my I've learned to judge when the food will be done. If you needed it in a hurry you made...

Rita, You type slow...... Doug almost as slow... and I am a typing wizard . I will admit mine was shorter on info, but I did it while holding a screaming two month old. You did however offer different info and in more detail. What a great crowd we do have here three cheer for us

kizer, There isn't a problem and chances are that is the meats platue. I do however run my lid temp a bit higher than that for butts around 250 and you could go to a 275 ot hurry things along. Yes adding more cold meat to the cooker could add to the time if it made the temps drop. Josh

Russell, When it comes to this guy.. flame away. For me it has less to do with him being a yankee in my opinion and more to do with being misinformed and annoying. I have a hard time faulting him on the yankee part though, we're not all loud mouths.

Kevin, There are soooo many delicious looking glazes I wasn't sure which to ask you about, but if it's not too much I'd love to hear about Balsamic-thyme-shallot Cherry-syrah-chile Pineapple ginger and if you get around to it Cranberry allspice Thanks for the help, Josh

Robert, That is some excellent looking fish. I really like the look of the crosshatch and I like the idea of getting more smoke on the fish. I normally don't have access to affordable salmon with the skin on, but next time I see some I'm going to have to snatch it up and try that method...

I have a smoked ham bone that I would love to put to use. I'm looking for a soup recipe to use it in, but I do not want to make split pea soup (yuck) any variation of pea soup, I am also not a fan of soup with a lot of beans it it. Call me picky I guess, but I still can remember my mom...

I seem to have the opposite problem of you. I can't find a good packer without a special trip and the price of flats is reasonable as Sams. I'll have to try the braise out. Its been on my list of things to try, but as it turns out I like the pastrami deli-meat style too.

Well I can't stand Rick Browne and have had a hard time swollowing some of his advice from his show (which I still somehow manage to watch) so I'm going to have to take this advice with a heavy dose of skeptisism.

Easy? Yes, but don't tell that to all the people who rave over the taste. After the pastrami smoke, how did the steam in the oven go? That is where I was the most curious. What was wrong with your bellies that you think you need a new source? As far as commercial pork bellies those looked...

As many of you may know from other discussion about Buying a whole hog I bought a berkshire hog and am now busy making goodies from the beautiful beast. My favorite is bacon! The bellies are thicker than I had dreamt of and I couldn't be happier. I made just regular cured, garlic and...

Jamie, I love that book!!! My wonderful wife got me that book for Christmas last year and I've been curing and having fun ever since. What recipes for the bacon are you goig to try? We love the garlic and black pepper as well as the maple syrup cure. Where did you get your pork belly...

Kevin, I forgot that I have a confit recipe for belly. The book I have recommends confit for duck legs, pork loin, and belly. I will have to remember this next time I get a pig, which it seems will surely happen. Josh

I think I'd skip out on the second rub. I've never had a problem with just putting all my rub in a pan and pressing the meat (mustard slathered or not) in the rub. What ever sticks sticks and goes straight on to the smoker. Also I guess you keep saying that your rub is too spicy... I'll...

I took the loin as chops so that won't be an option, but that is something that looks good to me. I've made canadian bacon from the loin and really liked it so I'll have to give that a shot.

Two parts: Brian, I found the farmer off this website. Eat Wild It took some callng to find one in my area, but I actually found two farmers with Berkshire pigs. I went with Paul Muller of Muller Lane Farm. Nice guy and easy to work with. Kevin, I have already smoked my bellies up to 150...