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I bought a sample to try it out, it is very good. I purchased a larger bag to add to my supply.

Nice Jim now I have to go out and get a belly and make some bacon

Steve, Check this link these were fantastic and easy to make http://tvwbb.com/showthread.php?39090-Bacon-Warapped-Chicken-Thighs&p=396163#post396163

Mike Great looking, this is also on my to do list.

Nice looking, I will be starting my batch on Thanksgiving weekend.

Great looking bacon, this inspired me to go out an buy a pork belly and smoke some bacon.

Stuart Lamb looks great, next time you make lamb squeeze a fresh lemon on the chops as you take them off the grill the added flavor is fantastic.

Sheila, Next time you make them try adding some sausage to the cream cheese. it is delicious!

I have made bacon several times, it doesn't matter up or down. Homemade bacon is the best!

After a great win by the Wolverines, Go Blue, I have 2 8lb pork butts on now. Go Lions

I have done bacon twice the first time I let it dry for 24 hrs, the second time I let it dry for 48 hrs, only because I could not smoke it after the first 24 hrs. The second batch turned out much better then the first, I will always let it dry for 48 hrs. I smoked mine at 200 degress with...

Yes I have been brewing beer for about 3 years, nothing better then some good smoked food and home brewed beer!

I saw this recipe on US of Bacon show and thought I would try and duplicate it. It was fantastic, even my wife who does not like dark meat from the chicken could not stop eating one. All ingredients ready for assembly, boneless chicken thighs, thin cut bacon, cheese, onion and jalapeno peppers...

Bruce was helping me and another friend who also got a 22.5 for Christmas so we had two smokers going one used the BBQ guru tree and the other one we used a potato.

The potato worked great, it was a suggested method by Bruce. the dome temperature was about 10 degrees higher then the probe, being this was my first cook I will monitor it on the next cook. I will be using it again.

3 pieces of applewood 1 piece of hickory, the baby backs were rubbed with Dizzy Pig Dizzy Dust, they were smoke for 3 hrs at 250 then foiled with brown sugar agave nectar and butter, then placed back on the smoker for an hour. The ribs were removed from the foiled sauced and placed back on the...

This is my first attempt at using my WSM 22.5 that I received as a Christmas gift. A big thank you to a friend and fellow forum member Bruce Bissonnette who showed us from start to finish how to set up prepare smoke wrap andn sauce the ribs to perfection.:D [/IMG] [/IMG] [/IMG] [/IMG]