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I am trying the buckboard bacon recipe for the first time. I just got done deboning and putting the cure on. The deboning did not go as well as it could have and I decided to cut the butt in half. I ended up cutting one half in two(seemed natural) so I ended up with three pieces. It seemed...

I tried the pastrami recipe and it did not cure all the way through. The center part looks like regular cooked meat. Can the red pastrami portions surrounding this be salvaged safely?

To make a long story short... Was putting on 3 racks of ribs in a rib rack on the top grate and missed one of the tabs. The grate and ribs fell into the water pan and out of reflex I reached to catch them. Luckily I no longer use water because of my recently purchased pit minder. I would like...

I've read multiple posts regarding zinc coated/galvanized metals in the WSM. Some say it is not good others says it is ok. Has there ever been a definitive answer to this question? I know from welding that zinc when it vaporizes forms zinc oxide which can give you flu like symptoms for a few...

Just made my first brisket Friday night. I used the smoke and oven finish method for this first attempt. It turned out very good and everybody liked it. I had people hanging around the house until 11:30 p.m. to try it. I am making two 7 pound Butts overnight for Mothers Day pulled pork. I...

I just got done smoking a 4 lb Boston butt. It was in for 10.5 hours and turned out GREAT. Last week I posted about 2 three pounders I rushed along with foil. They were good but cannot compare to what I just ate. I used some leftover BRITU rub over yellow mustard on this butt. I basted it...

First off, I have added two additional racks to my WSM using the threaded rod method on the mods page. I left enough room for ribs on each of the standard grills. I plan on putting chicken thighs on the new upper grills I added. I'm not sure if this is a stupid question, but... Is there...

I'm at the five hour mark with my 2 three pound Butts. This is my first attempt for pulled pork and everything is going fine. The internal meat temp is at 165 right now and the lid has been steady at 250 for 3.5 hours. The WSM is freaking me out, I keep going to check the temp and it's always...

I recently purchased a WSM and love it. I have smoked mostly ribs and chicken in other cheaper smokers over the years. I am wanting to branch out and do some other types of pork. I bought two 3 pound pork shoulder blade Boston roasts this morning. I could find nothing that actually said...