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The above technique looks like a winner! An A-Maze-N smoke generator would be a good start. I've discovered that you can get a whole lot of smoke flavor pretty quickly from one of those things. Lay your gin in a pan with a cold smoke generator and check after an hour seems like a fine first attempt.

Yummy! I need to try a wet cure.

How did you end up curing the bacon? I used Bob's method too and in one batch I poured maple syrup in the bag with meat (about a TBS per pound) and cured it for about 10 or 12 days. After the cure, I rinsed the bacon and I massaged the bacon with more maple syrup and let it dry in the fridge for...

Hi Michael. I'm in Houston too.

Hi Bob. I'm over in Houston enjoying this great weather we've been having.

Thanks all for the welcome. Jim, I can't say I have a specialty yet. I've cooked some great beer but chickens in the smoker and also chicken thighs that were great. This weekend I cooked a small brisket flat that turned out mefiocre. It was too small to set in the smoker for long but after...

Hi folks. I've been trolling this forum for a few months and decided to go ahead and register. Many of the forum members have already helped me get started using my WSM without even knowing. Thanks for a great place to talk about BBQ and smoking.