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My mouth is watering. Looks great and good choice for the bread.

Great looking smoke. Thanks for sharing the lighting method.

Don't get me wrong. I like indirect/sear too. But there is something about sizzle smoke that indirect and wood chunks can't compare to

Thought I would get caught on last weekends WSM cooks. Saturday was smoke day for another round of Buckboard Bacon. Cured 24 lbs for the past ten day and today was smoke and packaging day. Smoked and ready to slice. JD was lurking below hoping some would fall! All sliced and packaged...

Lots of talk about searing first and reverse sear. But I still like the "old fashion way" of cooking the entire time direct. Of course you have to build the right size fire, but I like a long cook (15-20 min) over the coals the entire time. Anyone else?

Tasty looking. Was that a pork loin or tenderloin?

That's it, I'm getting a rotisserie. That looks mighty good Jim

Yep, ain't that the truth!

Since we are in the new forum I thought I would add that while temps can be kept between 200-300 with a clay disk, one must also build and control the fire differently for those two temps. While I'm not a water user, I will point out that water helps lessen that fire variability by having a...

I would get to restoring it now and be able to share and enjoy with her

Sounds like to me the issue was due thickness issues of the loinbacks. I find it bettet to filet off that thick loin meat and cook separately so that the slabs are more uniform in thickness

Why do you say that.

Oh my goodness. That looks awesome. My small town grocery has started to have the steaks pretty consistent. Maybe I need to request in advance to buy the whole thing before cutting into steaks Well done sir

That looks fantastic. I, like everyone else want one ;)

Well done. That brisket looks great

Len forgot to tell you what happens when you start feeding friends good que!

Never tried that. Do you add 8-10 lit on top of one end?

I would agree with that. My theory is that by scattering them across the top, exponentially your fire would grow as each coal is going to start to ignite several others. As where dumping in in the center would cause a slower overall ignite of the others For this coffee can method, do they...

It was only 21 lbs of buckboard bacon ;) Will post them up tomorrow after it meets the slicer my friend!

As I sit here pondering my current smoke, I got to thinking if dumping the lit coals into one center spot instead of sprinkling across the top of the unlit would help keep the temps under better control. I will try that next time and wondered what your experience might be with that