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looks great. I too am curious how long it took to dry it.

i feel i am the same as this person you speak of. Low resources. New to the game. I bought my 18" new on CL for 200 bucks. I read this site over and over. I then followed the cooking instructions on this forum. First cook i did was the split chicken. Then the ribs. I have failed twice...

so do you guys see a difference between 609 and 610? Is the 609 really a newer version of the 610? Seems like the 609 added more plastic.

I went to amazon and found the EdgeCraft 610 Chef's Choice Premium Electric Food Slicer. I believe this is the one that i might get. But when you go to this link: http://www.amazon.com/exec/obidos/ASIN/B0002AKCOC/tvwb-20 It says that there is a newer model available: Chef's Choice 609...

I have had 0 luck with Butts so far. Granted i only did 2 and did not cook them long enough each time. With that said i believe there is no problem with cooking on both racks. That is what they are there for. Also time goes by how big the butts are. Can you tell us how many lbs each butt...

Well here it is! Only real mistake i made was not telling the butcher to slice it thinner. I told im a normal cut. I guess that means thick. Not starting pictures. My son deleted them :(. Here it is after being on the smoker for 3 and half hours: And here is it all sliced up. Started...

I put the bacon in my sink with cold water for an hour. It is now in the fridge on a cookie rack drying. I will smoke tomorrow to around 145 internal to 150. I'll then put it in a plastic bag and into a ice bath to cool it fast. Once it is cold i called the butcher and he said he would...

I can't wait to start stage two of my bacon. Do you guys let it soak for an hour and then test it? Also is there a standard of how much smoke wood to use? I'm just going to be using chunks of apple. I didn't know if the standard 3 chunks was too much.

So i started my bacon this morning. Just did the simple dry cure and added brown sugar. It is a 7 lbs pork belly and all i could find at the store was a 2.5 gallon hefty freezer bag. The belly fit in the bag perfectly. And this is where it went bad. I opened the fridge about 10 hours later...

So far i like this cart the best. Easy to build and does what you are looking for. Table on the side for storage and your Thermometer. Nothing around the Smoker so you can get to all the vents. Is there any worry about heat when you build a cart like this? I think i am going to attempt this.

I found it for 4.49 at my local butcher. It was frozen. I hope that doesn't matter. They said they freeze them since they don't sell a lot of them. It was 7.30 lbs. I had to order my Morton's Tender quick from their web site as i could not find it around here. With shipping it was 9 bucks.

Guys, I am getting ready to try this. Going to look for my TQ and either Pork Belly or Pork Loin this weekend. This question was asked but i didn't see it get answered. Do you rub both sides the Pork Belly with the Tender quick? What if the skin is on. Do you rub it on the skin?

Thanks guys. That helps a lot. It gives me an idea what to look for.

Mike it is my understanding that the bottom cooks about 10 degrees hotter. This should not affect the cook time. I use both racks when i make ribs. When i foil them they all go on the top rack since they can sit on top of each other. Then i put them back on the bottom rack and top rack when...

I do the 2-1-1 for baby backs and 3-2-1 for spares. They come out great every time. I always foil because i am more of a fall of the bone guy.

I never have News Paper so i do it a bit different. I use my Grill's Side burner to light my charcoal starter. I just sit it right on there and when it gets hot enough i just turn the burner off.

I would like to try my hand with bacon. You guys have been showing more and more posts lately. I think i'm actually going to try buckboard bacon soon as it isn't that expensive. I haven't been to the butcher yet and to tell you the truth i have never seen pork belly. How much is this stuff...

No spices on the Moink balls as i forgot to put the rub on it. I also do not add a rub to the Fatties as my wife is picky. Pizza Fatties had Pizza sauce, Mozzarella, Peperoni and olives. The nice thing about making this stuff is my son can help with putting everything together. I will...

So i did 2 Pizza Fatties and my first attempt at MOINK balls. I forgot to add the rub to the Moink balls but they were still very very good. Everyone liked them. I only added Pieces of Bacon to the Fatties this time as i didn't care for the bacon weave last time. First pick is with them all...

I can tell you what i did after this post. I marinated the chicken wings in Italian Dressing overnight. Then i followed Wolgast's instructions for cooking. I used open pit and water for the bath. Really Best wings i have ever made at home.