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We finally had some decent garden tomatoes and herbs last night so we broke out the Kettle Pizza. Below is my method as I've refined it over the past couple years. This board has been a great learning tool for me on this so I'm always open for some shared wisdom. The Kettle Pizza is a great...

I posted some of this cook in the Barbecuing thread and got some good advice along the way. Below are some pictures of the finished product. The idea was to smoke a pork shoulder with a Mexican style rub and pull it for a BBQ take on carnitas. 8.1 lb pork shoulder rubbed in cumin, garlic...

Also, the WSM was still running over 200* as late as 5:15 p.m., and I had not added any charcoal throughout the cook. That means the WSM held a temp over 200*, and as high as 310* for about 19 hours. I had loaded it with as much KBB as possible the night before, but this is a pretty amazing...

Thanks all. I need to work on my timing game as when it was finally on the plate the pork had dried out a bit. The timeline was basically: 11 p.m. Pork shoulder goes on the WSM (which was at 250 and had held there for about a half hour before I put the pork on). 6:30 a.m.: The WSM must have...

Thanks for the good advice. Just pulled it after a little more than 11 hours. Probe went in like it was warm butter. Temp was at 197.

Sometimes I am such an idiot all I can do is laugh. Like a dummy, I set up the smoker in the dark (and with a little too much red wine in me for clear thinking) and completely forgot to add water or sand to the water bowl. I couldn't decide which to do and instead forgot to do either. When I...

I know it's not true carnitas because I'm not roasting it in its own fat, but what the heck. It sounded good for dinner tomorrow night. Just dropped an 8 pound pork shoulder on my 22.5 for an overnight cook loaded with KBB and apple wood. Shoulder is rubbed with cumin, garlic and onion...

I have never used the Pizza Que so this is not based on personal experience, but I've never been interested in the concept of a stand-alone, propane fired pizza oven. I'm sure it makes decent to good pizza but my goal with making pizza continues to be reaching extreme heat levels while also...

Thanks all for the feedback. I haven't had a ton of luck with the high heat method for brisket. After reading these posts and thinking deeply about this last night over a few beers I think my plan is to get the brisket on at about 10pm the night before. I haven't done an overnight smoke before...

The family requested brisket for dinner this weekend. I've never settled the internal argument in my head over whether to cook it the day before and re-warm in the smoker for an hour or two before serving, or try to start it at 4 or 5 in the morning the day of the dinner. What do you folks...

Thank you, Enrico! Inspired me to give it another shot this weekend. Brisket is my white whale, and I will harpoon it soon.

Awesome looking bacon, Case. I've been doing my own for about 3 years and will never go back. Just cured 8lbs of Costco belly last week. Quick question... I use almost the same process except I've never done the extra week of aging after the smoke. What's the thinking there? Does it deepen or...

I've been smoking on my WSM for about three years now and ran into an issue this past weekend that has me at a bit of a loss. I was smoking a fairly large rack of spareribs. Temp was locked in at 225*. I use an iq120 ATC and recently re-calibrated my probes so I'm confident of my temperature...

It's much more than a bucket list item. Once you do it you will be amazed at the difference in flavor and quality over store-bought bacon. Much of what you find in grocery stores is wet-cured. There is simply no way to compare that - even the high-quality grocery store stuff - to bacon dry cured...

Anyone ever done any tea smoking in their WSM and have any advice to give? What I want to make are some Chinese steamed buns with some kind of smoked pork shoulder. In a perfect world I'd figure out a way to smoke the pork over tea? My current thinking is to run the WSM as usual at around 250...

Bumping just to share a couple other lessons learned from this batch. I love how the coffee bacon turned out. The coffee flavor is only just barely noticeable. It's there, but you almost have to look for it a little bit. I'm good with that, but if anyone wants to try a coffee cure and you want...

I really liked the Canadian bacon but the next time will definitely add more sugar to the cure. Only had about 2 tbs in this batch. Could use a lot more.

All the bacon went on the WSM a couple hours agol. Smoke provided by apple chunks This was about two hours later, about to pull the bacon... Had pulled the Canadian bacon off a bit earlier and couldn't resist a taste Canadian bacon turned out great. Good tenderness and color. Lots of...

Me neither. Have to admit I'm a little concerned about the canadian bacon. I have cured a lot of bacon over the past few years from pork belly but have never cured a loin for canadian bacon. The loin didn't firm up or tighten up nearly as much as the pork belly does. I guess I shouldn't have...

Found a gorgeous pork belly down at Whole Foods about 10 days ago and decided to cure some bacon. I also wanted to try some Canadian bacon so I grabbed a small tenderloin. The belly once trimmed was probably right around 6 pounds. I cut it in half so I could experiment with a coffee cure...