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So the wife & I finally tried the Bob Correll "Bacon Made Easy" that I made & sliced in late December. It was the best bacon I ever had! Thanks Bob for taking the time to share the process! However, my slicing skills left much to be desired. The slices were anything but uniform, and we were...

Looks Great! I want to venture into the world of stuffed loin on the grill, but I'm a little confused. How do you get an accurate internal temp? If you took the loin to 147 degrees, where are you measuring, the center w/ the stuffing, or the thin part of the loin itself?

I've done several smoked meatloaves so far, so I'll share what I liked/didn't like. I'm not going to act like the below ideas are mine, I got the ideas from sites like this one. Form the meatloaf in a meatloaf pan, then place it on an upside down cupcake pan so the meatloaf isn't sitting in...

Wow, every time I feel like I'm getting more experienced, I realize I don't have a clue what's going on! Hahahahahah Had no idea you could make bacon from pork butts. Nice work good sir!

Brian, if you don't mind spending a little more, I would recommend looking into the guru cover for your WSM. I think around $125 for the 22.5 WSM. Haevier duty than Weber cover, great insulator for wind/rain/etc, and big charcoal savings. On my 18.5, I'd use a full chamber to smoke butts...

Perfect, thanks for the clarification!

Thanks for the replies, but now I'm more confused. Pork chops are good at 145 internal, and start to dry out after that. Pork butts/brisket need minimum 190 internal to start getting tender. I understand the probe tender idea, but just as a general guide, should they be just above minimum...

Nice Pork Roasts! Creative thinking there using the gas CI grill grate to sear the roasts!

Pork Steak on sale $1.59/lb by me. Question is do you smoke them until 145 degrees internal like pork chops?

Hi Ben, I just received the "Brick Red" one from Amazon. FYI, it's more of a brown color. This might suade you either way. If you want a red like in the picture, I wouldn't get it. If the unique brown color interests you, you might consider it.

Hi Carlos, There are several great recommendations here. I would recommend a scientific approach though. Change 1 thing at a time. Do what you been doing and either: 1) increase temps a bit, or 2) put some brown sugar over your rub or 3) remove fat cap entirely (there's plenty of internal...

So I called my dad last week to ask if he still had his old red weber kettle and he said no. But then he emailed me couple days later and said he ordered me a new weber performer!!! Thanks dad!!! 2 questions. Do the performers come with covers, or are those a separate purchase? Is there a...

Tony, once your WSM is seasoned you shouldn't have to add more charcoal. Like everyone here says, it's not unreasonable to get 14+ hours when starting with a full charcoal ring minion method. New WSM's are very drafty until they get gunked up (approx 5-10 smokes). In the mean time, be...

Buried or on top, try it one way your first time, and the other way your second time, see which you like better. Don't be discouraged about burning through charcoal fast. It will do that until the WSM seasons/gunks up. After 5-10 smokes(depending on what your smoking) you should be able to...

Hi Tim, I'm not slamming the link you posted, but setting vents at xx% open doesn't work for me. I make sure to achieve correct temp settings regardless of how open the vents are. Basic rule that works for me, 250 degrees for 2 hours(achieve a good bark), and 225 degrees for 2 hours...

Use water for temp regulation until WSM is seasoned. I like bark on my smoked meats, so I would put whatever you want better bark on the top rack. The top rack runs hotter when there's water in the pan. I did smoke some shrimp a while back, really good. Bacon up top, maybe do it at the end...

As of last night, my Bob Correll homemade bacon has been curing for 7 days. Is there a test to confirm that the pork belly has fully cured? Or just trust that the process(1 TBSP/lb MTQ, flip each day) works? What are the consequences if the porl belly hasn't fully cured and I begin the rinse...

I asked for the cajun injector for X-mas. I've used the turkey fryer injector too. It works ok with butts. However, when I used it on brisket, I hardly plunged the plunger and it shot in 6 different directions all over the kitchen. It seems like the butt retains more of the injection too.

So after reading Bob Correll's post "Bacon Made Easy," I finally decided to pull the trigger and try my hand at making bacon. After several phone calls I found a place that sells pork belly & another that sells MTC. The butcher said they had to order the pork belly & it would come 8-10 lbs @...

Thanks K Kruger, I guess that brings up another couple questions for me then. If I vacuum sealed the cheese, will that prevent the cheese from drying out in the freezer? How long will it keep in the freezer?