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Well after months of fence sitting I finally took the plunge and entered into the world of bacon making. As I type this, the 2 portions of belly (approx 3 lbs each) are sitting about 5 degrees off finished. I removed the skin off of one and left the other intact. I'll see which I prefer. I...

Any purchased "cold smoked" salmon I buy has the same texture I think you are describing as "raw". For people unaccustomed to it, I guess it might see a bit odd as most fish we eat tends to be dry and "flakey". Obviously what matters most is whether you like it... but your initial pics sure...

Stuffed pasillio's are OUTSTANDING. I tend to quickly blacken the outside (while whole), remove most of burnt stuff (do not rinse or you lose flavor) and then stuff with whatever your heart likes. Traditional Chile Relleno is great but you can easily branch into non-traditional stuffings.

My inlaws returned from a European trip last spring and brought me some AMAZING paprika (Sweet and Hot). That said I agree it's really just a filler in a rub. I do enjoy making a finishing "glaze" with it on grilled chicken, but any prolonged heat kills that great natural flavour.

Sounds a bit hoakey to me... any smoke particulate would be on the outside of the kernel. Not sure how that would translate to the finished product. I would think your best bet would be to make a good smoked salt and go about it that way. I guess you could set up a cold smoke with just some...

1) ensure you aren't buying "seasoned" pork 2) don't add salt to your rubs 3) try using just a light fruit wood (if you use hickory) Those 3 things are typically the things that will give "ham" type flavors. Other than that, maybe move to beef ribs?? haha

That looks like the "ready to serve" crud they have in the stores that basically takes 10 seconds to warm in the microwave. Honestly I think people would be disturbed to see how 90% of the processed junk is made. Heck I'm starting to see "seasoned" steaks up here now. Nothing less...

I've been fortunate to never fully euchre any of my cooks. I have had several less than perfect ribs but large items (butts,briskets) I keep simple and they all come out great. Something I have been LOVING lately is working through all the "kabob" recipes lately using the WSM base as a...

I've let it stick it's nose in the breeze out the back of a pick up and even managed to get it in the back of a 3 door 91' Focus!! Travels quite well. Just make sure you empty the ash first!

Heck when that 18 month one is done you'll have to let me know.... We have a customer in Great Neck and friends in Brentwood I should try to visit! haha

Good to hear...no there isn't a Highland Farms anywhere near here, but I do travel a fair bit with work. The fine owner of Buster Rhino's in Whitby is going to hook me up. I try to eat there every time I'm out that way. Probably the best BBQ sandwiches I've had... I'll even give them the nod...

I can honestly say that it's stuff like this that keeps me in awe of the people on this site. It's truly labour of love when someone will spend 12-18 months working on a project that will be consumed. I'm still new to the world of Prosciutto but that thing looks delicious. My hat is off to...

Well just consider yourselves lucky you can procure pink salt at all. Up here in good ol' Canada it's easier to find prescription pain killers than someone who will sell curing salts. Apparently they are a pseudo controlled substance so I have to go through a butcher (or other business) to...

Just a couple more thoughts - be aware of wind direction. I have close neighbours so I tend to move my smoker depending on weather. - Perhaps try lump. From personal experience I find it burns with much less "smell".. especially at the start. - Start with fewer briqs but let them get GOOD...

Been there... done that... I NEVER leave the lid off on a HH cook unless I'm standing over it. Glad to hear all ended well, but certainly a good lesson for all... and yes... everyone please make sure you have an extinguisher. No brisket is worth losing your deck or house.

I say split the difference... they can wear it if they shave their pits!! Otherwise you need something more presentable. Lets be real... I girl can get away with serving in a bikini top but no one wants to see some dude with hair flying out of their shirt. I would even take issue with a tank...

Wow... all i can say is wow. I'm trying to get my head around how you are going to render enough fat from that belly without really overcooking the loin. Granted the loin is going to be basted in copious fat.... can I come just watch?? haha

Like most things in life it pays to shop around. Up in this part of Canada we are lucky to find packer briskets PERIOD and when you do you should just quickly call 911 since someone's about to get sexually assaulted!! haha That said, asking around and finding meat packers can save you a bundle...

Hey Dave, That's exactly what I do... call me cheap, but theres no reason you can't just boil the marinade and add the oil. No one has died yet!! haha

My 2 cents on the matter is this. If you have 10-14 people and are unsure the easist cook would be pork butt. Hard to mess that up. Ribs for 14 could be a bit of a handful. I only have the 18 so I can't answer much of your questions but just use logic and don't overthink it. If you have...