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That's a really progressive idea. If you can figure it out it could be the best WSM bacon method ever!

I can pay attention to detail but that level of precision is beyond me. Very well done sir!

You seem to be using the same cook method. Cold smoke 4 hrs then hot smoke to temp. Try a true long low smoke. Honestly that's gonna be a significant differentiator, perhaps as much as the pre-cook treatment. I recently did a Canadian bacon 27 hour cook on my Big Steel Keg at 160ºF without ATC...

ya, I'm talking about curing, not salt brining. I have brine cured pork and beef recently but not tried turkey. It might not need quite as much time in brine cure as I mentioned. here's another thread Equilibrium-brining...

took my post down, did some more research, curing poultry seems much different than what I'm used to, sorry http://www.meatsandsausages.com/poultry-and-game/poultry

I put the meat on immediately after lighting then close it up and set my vents. I go with the theory I think I first heard from Doug D, the cold meat is part of the stabilizing/balancing equation bringing the WSM to temp.

Out of this world! This past fall I was in Maui and on the advice of locals went for mixed plate, tried the egg on burger patty on rice drowned in gravy and was disappointed. Yours looks AMAZING! Well done! Beautiful pics!

I have a Looftlighter. It lights charcoal fast. Hold it against the charcoal 15 seconds and it begins to spark. Back it off an inch or so and continue. Bellows effect in a minute. If I'm in a hurry I light multiple spots and I can be grilling in 10 minutes. I wouldn't use it in the wsm with...

I own a Big Steel Keg kamado and a WSM 18.5". I owned a performer. To me it comes down to this: Kamado's are awesome grills the WSM not so much. You can grill on it but it's not really meant for that. As far as the results are concerned I think my WSM is a better smoker than my Keg particularly...

I've never tried smoking vegetarians. Not enough fat. :D I tried smoking/grilling tofu once, should have used hard tofu not medium. Halloumi grilling cheese seems pretty popular these days but I haven't tried it yet...

Since your WSM is new a better option might be to do a higher heat butt on Friday. They can be done up to 375ºF IMO.

From a food safety perspective, my own personal feeling is I would not do that. If you even chuck that hot butt in the fridge it will take forever to get out of the danger zone with all that residual heat energy. I would put it on 12:01am Friday (or later if possible assuming from your your post...

*really* like those stuffed pics, well done!

easy there, no offense intended. I was completely joking about getting rid of the spouse for not wanting smoke and semi-kidding about vertigo, bad choice of word I guess. I think the angle pic-extreme close up-cut offs don't do the food you made justice ... but that's just one guy's opinion...

late to the party on this one but I think curing is a good way to use eye of round: See here: http://tvwbb.com/showthread.php?52932-145%BAF-for-16-Hours-Double-Diffuser

so, they look good, but I have something like vertigo from looking at this post. please back the pics off a bit. less macro. the bigger problem I think is a spouse who doesn't like smoke flavor. seen it before and I'm sorry to say it doesn't usually end well. might be better to call it quits now...

Thanks guys! One more thing. After 16 hours I let the temp climb over 200ºF to finish at 140ºF (avg) by 18 hours. *DISCLAIMER: my digi-scale was out that day, looked up weight of cure#1 by volume and converted. Use at your own risk. Eye of round: 3238g *Cure #1: 8.08g ... I used 1.7t 1/4C...

Oops, 28 days.

145ºF for 16 Hours - Double Diffuser Smoked CuredBeef Hi all! I'm cooking mostly on my Big Steel Keg these days .. haven't used my WSM for perhaps 3 years now, but I fired it up to smoke some beef I cured. I managed to run it at 140ºF to 150ºF for 16 hours on a load of briqs by doing a double...

Some sort of windbreak as previously suggested will help a ton. Secondly, no idea what you are using in your water pan, try sand or crumpled foil. If you are having trouble getting to temp you don't need the heat sink water creates.