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Trying my first run at bacon. Went to the local Publix and asked for pork belly, butcher came out with what was labeled as a whole pork side. Looks like a pork belly to me skin on and the whole thing is just shy of 11lbs. (Plan to make half into bacon and half into a porchetta) Is this the...

Fired up the 18.5" for my first attempt at pork butt on Halloween. Went with the Renowned Mr. Brown as it seemed like a stable recipie. Day before rubbed up: Woke up at 0630 and started up the coals, used an almost full ring of KBB and a mix of Hickory and Apple woods, still waiting on a...

I'm trying to smoke some of the garden's jalapenos. I'm going for low and slow using the snake method and realize this needs to be a long time smoke. Anyone have any experience or advice? Shooting for 125-150 until they look done, any thing else I should look for? I cut them in half to...