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Havn't done a ham, but do a bunch of pork loins for canadien bacon, same process, and the WSM smokes them fine.

When I do mine I just spread the appropriate amount by weight, my cure ingredients are already weighed and pre mixed. Sometimes the meat doesn't come out real pink, but it is cured all the way through, and has a certain "stiffness" that raw meat doesn't have. After it's smoked cut a slice and...

been getting mine from costco, 3 racks per cryovac bag , they're usually good, and not enhanced. No full spares here

water will help you keep the temps down

Lot of those guys are glorified meat wrappers, since everything went to boxes they might not even know where on the cow they came from.

looks ok to me

Sounds like you have the plate ribs, they come 4 bones to a pack and are usually cut down into short pieces and just called short ribs. If it's the BIG bones then thats what you got

I buy a lot of my spices from Atlantic Spice Co. Very good quality and very reasonable, they have small amounts up to pounds. All kinds of chili powders ans free shipping over 50.00 Beats upermarket prices by a mile.

I know this is late to the party, but a few years ago there was one of those tv cooking contest, which do to CRS I can't remember, but it was on cooking channel, and was one of those multiple episode elimination, judged contests.. This guy from Brooklyn was a contestant, and had just lost his...

Sort of like a chili contest I read about, Guy buys sample of all the contestants chili, mixes them all together , enters the averaged mix, and won first place. :D That mix looks about as good as most I've seen.

8-10" log ain't big :) If you positively can't find a wedge to split it, cut it into short rounds, maybe 3" thick, THEN split off chunks with your ax or hatchet. Start on the edges and work your way in.

Never did lamb shanks, only had them braised in the Turkish places, but have smoked venison front shoulders. I just gave them a basic rub and cooked to an IT of about 145-150, on lamb shanks those being a tougher cut, I think I'd do the same then foil them for a finishing braise to tender. You...

If we had .89 cent butts, ever, I'd have a freezer full.

I've used them, they're fine. I cut them in half anyway so boneless don't matter to me. once it's pulled you can't tell anyway...:)

Landlubbers, sheesh, :cool: They're only bad if they are open when UNCOOKED, and they don't close when you tap on them, same with any shellfish. We put Hard clams on the grill and they open in a few minutes, that's roasted clams 101, oysters the same. Shellfish cooks fast. Down in the...

If you don't need to know the temp while your out shopping, the thermopop is a good simple choice. :)

Those cheap, and not so cheap lighters have issues. Maybe a propane torch?

There's a difference between polishing, and smoothing, The old CI pans were ground smooth, just another part of the manufacturing process, they obviously felt it was important, and manpower was cheap. So Lodge is a little disingenuous, plus if they can save a step, they're production costs are...

I guess in the long run.....it depends...LOL Thanks for the discussion, Was just curious what you all thought, me, frankly, you can keep your briskets, I'll take the ribs .:D

On the brisket tips thread, Shawn W made a argument for real slow for beef, and it reminded me of a feeling I've had about brisket. Way, way back when brisket was first being barbecued, Brisket was a tough practically worthless cut, that the German butchers in Texas figured out that long ,slow...