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Since this is the recipe section are ya gonna share?

Are you planning on fermenting with a starter culture or using encapsulated citric acid? I have a good recipe for a starter culture bed recipe

Thanks I figured I would choke it off with the vents as Chad pointed out. Geir...what food safety precautions are you referring too? Trichinae? Just curious

Chad..great pic..thanks for the info. I'm guessing its about 1/4" wide?

How far down do you notch the lip? I'm fixing to do this on my 18.5" once I borrow my friend's dremmel.

Thanks guys.... Looks like a reason to make more!

Can't wait to see the coppa!

I would agree with your thoughts.....we see this at work occasionally when testing pancetta. Once cooking a piece made from an extra lean belly it needs some help from a grease or oil

Maybe I encouraged the flames by peeking as Timothy pointed out. I'm curious as to how everyone else does their charcoal for bacon on the WSM? I've always though that the snake method was the way to go......is that only for kettles? TJ do you just pile the coals in the center of the ring? What...

Just washed 3 bellies and put them in the fridge...gonna do bacon on my neighbors Landman smoker and baby backs on my WSM.......gonna be awesome!

I've made bacon about 10x now with my neighbor using his Landman side box smoker. Last weekend I smoked a single belly on my WSM to give to my friends and cure my itch to smoke. I used the snake method with 2 rows around outside of the ring with apple wood on top of the kingsford. I lit 4-5...

Thank you all! Great recipes!! Gonna have to try some this weekend since I didn't get to last weekend

Awesome info guys....any suggestions on rubs and sauces? I'm gonna check the recipes section but I was just curious what you have tried. If all goes well Ill have some Heady Topper to enjoy with the wings!

Thanks Tony....you brine them too or is it not worth it.?

These look/ sound great... I may try these for the world series game Saturday...thanks for sharing

So since the Red Sox ate in the World Series I was thinking of doing wings for the game on Sat. I've brined and done spatchcock chicken and they have come out great. What's the best way to do some wings? Do y'all brine them or just smoke me on HH? I imagine everyone has a different preference...

How do you keep the temp so low? Did you use the snake method?

Good point....I really think the notch mod will be the better idea now though......just got to work up the nerve

Great looking chicken.....have the brine recipe?

Great idea...I just did the wheel mod but this is next on my list! Really wish I had the '14 body with new grommet!