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i bought this for cold smoking: http://www.macsbbq.co.uk/ColdSmoking.html i just used it for the first time last weekend for some andouille and nduja. it worked great - loaded up, it smoked for about 11 hours. for a 36 hour smoke, just re-load a few times...

how tough? i guess my belly pieces fit completely above the water pan (one on each rack). is it when the belly hangs past the water pan (more exposed to the heat) you get the drying out?

kosher salt is used a lot in curing. the other two main curing salts used today are DQ curing salt #1 & #2. http://www.butcher-packer.com/...e=index&cPath=237_12 salt peter was used back in the day, but i do not believe is used much now (although i was thrown off when Alton Brown used in on...

well, the smoking went quite well. WSB was ranging between 170-205F. After 2-3 hours, the belly had gotten to ~135F, but started dropping down, eventually to 110F as the coals died out. I finished it in a ~215F oven until it hit 150F bacon was great! wonderful smoke flavor, and being able to...

i have a 22" wsm, but i also have the ProQ cold smoke generator for cold smoking. i guess this is where my confusion comes it - i always assumed bacon was cold smoked, to add smoke flavor without cooking the bacon (as bacon is always cooked anyhow after curing / smoking) however, the recipes...

i have some bacon in cure right now... will be done this weekend. then off to dry and finally smoke! 2 questions: 1. how hard is it to keep the wsb at the lower (175-ish) temp called for? 2. recipes call for smoking until bacon reaches 150F. why is this temperature important? bacon has to be...

i just got my new 22" yesterday - man, that thing is huge! wow... need to hit up costco for some butts and give that thing a whirl!

Kevin, i completely agree with your logic, and was puzzled with the quest's suggestion to make the process so much more complicated... also, what is the value (in your mind) of storing for extended time after adding simple syrup? if the only point is to dilute and sweeten, than happens...

after reading through all of these posts, i discovered the following: http://limoncelloquest.com/ seems to do a few things differently: - actually prefers the 150 proof grain? (i have not yet found an explanation why - filters the grain prior to infusing (and did tests to show this makes a...

i am really getting the bug to pick up a wsm... biggest question is the 18.5" vs. 22" - i would usually say (especially with a grill) that bigger is netter, but is there any positive of the 18.5" (maybe easier to control temp, uses less fuel, etc)? price is worth considering (why are these so...