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Nice looking bird Chris, what wood did you use?

Believe it or not I drink Lite for the taste. Here's a Manhattan made with Templeton Rye Whiskey, sooo good

Chris, thanks for not slamming my Lite, LOL. impressive selection, wife's a keeper!

All good in Vegas, butts coming along, ABTs and fatty on and Lite is going down smooth.

Started with Templeton Manhattan, moved over to this, great view on Smoke Day -

Yes it was, thought there would be more traction out there.

This a.m. I was sitting on the patio enjoying my coffee and the smell of pecan and pork butt, catching up on news and what have you on my iPad and thought I'd check out #smokeday on Twitter and Instagram. Got a few hits on Twitter, nothing on Instagram. Let me rephrase that, got several "hits"...

Steve, yes I went by weight. Where is everyone getting their maple sugar? I've looked several places but cannot find any. Used pure maple syrup on this batch. Bellies have been curing a week today!

Put four butts on last night at ten that are sitting in the low 160s, putting on some ABTs and a fatty later, then throwing on some thighs. Oh, I have some bacon curing too that I need to smoke. Happy smoke day! Started My Smoke Day photo album here -...

There's a pit running in Las Vegas with four butts on it coming up to temp for an over-nighter. Started my Smoke Day album here - http://s217.photobucket.com/user/lerobinett/library/SmokeDay13

I sure do and they're great! You can actually taste the rub you're using vs sauce. I swear by his method.

I do it every time I cook ribs. I prefer mine without BBQ sauce. They're great. I've even converted a few people to "dry" ribs. Give it a shot!

Glad the links worked. All my videos are pretty raw, no editing, sometimes my son will put his finger over the mic and we'll lose sound for a minute or two, there's usually a cocktail or two happening too. Pretty raw stuff, but people still seem to enjoy them. I need to re-shoot my rib and steak...

Posting from my phone, hope this works. Part One - https://www.youtube.com/watch?v=3PeFbD8GPQ0&feature=youtube_gdata_player Part Two - https://www.youtube.com/watch?v=99H46j7fcA0&feature=youtube_gdata_player

I had something similar at a restaurant in Orlando, very good!

I'm using a variation of the one in Charcuterie. I figured it out. Substitute TQ for Kosher Salt and pink salt. Duh! Got two slabs sitting in the fridge as I type. Thanks!

Starting a couple bellies today, bought some pink salt and Morton Tender Quick. I'm looking at my cure recipie and no mention of TQ. I could of swore it was used in bacon cure. I'm I remembering incorrectly?

In the words of Joe Dirt, "dang!"

Hi Gary, the wireless bridge/adapter is a NETGEAR WNCE2001. The wireless extender is a Netgear Universal WN3000RP Wi-Fi Range Extender. I have sucussfully connected MANY devices to the extender so I know it's working properly. I've also connected the bridge/adapter to my main wireless router...

Note, tried changing the Subject of this post but couldn't, it's really not a Stoker issue, it's a wireless issue. Need some help from you networking guys out there. In my new place I had to install a wireless extender to get Internet to the other side of my home and patio. For the life of me I...