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Yes I was. I keep the top vent open and only use 1 vent on the bottom after I get it close to target temp. I found its much easier to slow the temps down before it hits my max desired temp then bring it down if it goes over. I used double rows of 2 high for the charcoal ring and a few chunks of...

I have to say the same :) Learned to do it and now I make it all the time. Great job on the bacon and I bet it tasted even better!!

That is some awesome looking bacon and nice and thick slabs to boot. Great job !!

I used a mix of Apple and pecan chunks this time as that's what friend wanted to be used for his batch. I kept the WSM at around 160 max using the snake method and only 1 vent on bottom and top vent wide open this run. It was in the 40s and rainy all day and that helped temp wise to keep it...

Bill, Thats why I moved away from Upstate NY...Too much white stuff.. Thanks for the compliments guys. I really wish this batch wasn't for someone else this time as it was really good on my test pieces.

Been curing 10 lbs of pork belly the last 8 days and then today I wake up to smoke it and its raining. Quick trip to our storage unit and haul back the Easy Up canopy and get the smoker going. These thicker bellies took a bit longer than the thinner ones I had been getting but the end result is...

Just curious of what you charge people to come eat at your house? You post some pictures of some great looking food I`m sure most of us would pay for and enjoy thoroughly . Great job once again Tony.

I started with the smokenator and still have it BUT the WSM is so much better in the end and for long cooks. You no longer will have to keep adding a few extra pieces to keep the heat going over longer times. You will have 2x the smoking space on the racks and the temp control is much easier on...

Paul. Here is link to a discussion on it: http://tvwbb.com/showthread.php?46655-Cutting-a-notch-in-top-of-smoker Here is one based on 18.5 version but its the same kind of notch on 22 http://tvwbb.com/showthread.php?37566-Cutting-Notch-in-18-5-WSM If you want to do eyelets on the DIY this...

I used this on a neighbors house when I painted for her ( Single older lady ). She is a in the house smoker and all her stuff was yellowed and nicotine coated. I sprayed this stuff on her air vents and registers to clean them and it was a immediate yellow/brown residue running off them. Kind of...

I`ve been making sausage for close to 15 yrs and he has great advice as well as a few new sausage recipe mixes for me to try. Thanks for the link to the info Chris.

I have a spare center section and wonder how this would work for bigger loads of jerky? Would just need a new grate or two for it to work..

I wonder if it is the reason/factor they cracked as it was the direct exposure to the coals vs indirect exposure with people putting them inside the water pan and using both...I have had a few clay patio stones crack from the direct heat of a chimney starter sitting on them but none of the...

7 days the first run and then 8 days the second run. First run I actually left a hint of the pepper on one of the three and it really tasted of it. The second run I did as shown in this picture I rinsed 99% of the seasoning off and it still really flavored the bacon without adding more to the...

Thats a nice score Chad!!!

That came out looking great. Love the nice red/pink center and the side options on the plate. Great job.

That`s what I usually do now too. In the beginning I would leave the vents all open to get up to temp but then it usually overshot my desired range and it took longer to bring it back down. I would have to keep shutting vents down and wait till it choked it out a bit. I now keep them all about...

I use a pepper and spice blend that I put on with the cure and it gets rinsed off before drying. I don't put anymore on it when smoking but it definitively adds the flavors to the bacon. The maple ones I did had a hint of the maple but nothing like the spice one does. The spice version has...

Nice job Troy, those steaks came out great and nicely cooked.

That pork looks really good and moist to boot. The turkey looks great too :)