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spareribs and chicken wings

@doug I sliced it normal bacon thick sliced, but my reference to chewy/hammy was literally in what it looked like. The bottom looked like ham like you have during the holidays. I am fairly convinced that I just cooked this thing way too high and will try more of the 170 for 5 hours next time...

@robert clark: thanks for the reply...I think it was something to do with the temp i cooked it at. I think I will try the 170-190 range next time. @doug wade: yes, please let me know if there is any difference in the tenderquick piece. I saw earlier in this thread that somebody suggested...

ok, bacon is done, but I am more lovingly calling it BAM at this point since it is more of a mix between bacon and ham. For some reason my pork belly cooked through at the bottom to the point of being ham consistency. I maintained the temp at around 200 degrees, but for maybe 15 minutes it was...

I just pulled my pork belly and starting the drying rack part. My question to you guys is...what is the piece of belly supposed to smell like and should some parts be brown? I expect it to be a little less than fresh from being 7 days in my fridge and while not pungent it does have an odor...

Saturday = 2 racks of spareribs from Costco (trying out pecan wood for the firs time) Sunday = 5lb pork belly for Maple Bacon and apple smoked cheese I can't wait to smoke, its been like 2 weeks...way too long!

that is awesome! And here I was bitching about it being 30 degrees when I was lighting my wsm this morning )

Just finished my turkey and threw on my herb crusted prime rib on the 22.5 WSM! While that is cooking I am doing a pineapple upside down cake on my Summit. Love the BBQ! Merry Christmas to all!