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Hey guys...Been doing my own bacon for a few years now based on Bob's thread, thanks BOB!!! Im looking for the best way to get maple and brown sugar flavor into my next batch. Wife and little ones love it but I struggle with best vehicle to deliver the maple flavor. I saw that McCormick had some...

Hey guys....not coming up with much when searching. I'm looking to expand on my bacon success and venture into Canadian bacon. Does anyone have a wet cure recipe? Perhaps a sweet one with brown sugar? I'll take anything that uses pink salt vs TQ as I have plenty of pink salt. Appreciate the...

So my Bday and Father's Day are somewhat close and Im thinking I may hint at this! Looks like they have addressed teh issues that kept the original iGrill from getting good reviews. I would hint at the Maverick but for some reason I like the iPad interface, graphs, alarms, etc. Thoughts, comments?

Hey guys...Read the forum regularly and learned a ton so thanks! Getting ready to do a pork butt on my WSM for some good eats while we make bacon on my neighbors smoker and Ive got a question. I recently started foiling the water pan and have gotten to like the results, ease of clean up etc but...

Did a normal batch of bacon as I have before with bobs recipe. Was able to score some pecan wood at HD the other day....5-6 hours around 150-160 on straight pecan wood..... Can't wait to try it...color is Great!

I posted this in charcuterie as we'll but thought it might get more views and input here....apologize if I'm breaking any forum rules? Ok so here goes...neighbor and I have been making bacon like crazy. I have access to bellies and curing ingredients at work all the time. Our bacon comes out...

Ok so here goes...neighbor and I have been making bacon like crazy. I have access to bellies and curing ingredients at work all the time. Our bacon comes out awesome just about every time but I recently gave some pink salt to a local restaurant owner and he made his own bacon as we'll and it...

I've made bacon about 10x now with my neighbor using his Landman side box smoker. Last weekend I smoked a single belly on my WSM to give to my friends and cure my itch to smoke. I used the snake method with 2 rows around outside of the ring with apple wood on top of the kingsford. I lit 4-5...

So since the Red Sox ate in the World Series I was thinking of doing wings for the game on Sat. I've brined and done spatchcock chicken and they have come out great. What's the best way to do some wings? Do y'all brine them or just smoke me on HH? I imagine everyone has a different preference...

Thanks to all of you....today I completed the most simple and rewarding mod by adding casters to my WSM. What a difference. To anyone worried about this mod...JUST DO IT! You'll be happy you did. I went the simple caster route and got them at depot all in with stainless washers and ny-lock...

So some of you may have seen that I have experience some small rusting on the lid handle of my WSM. Weber is sending me a brand new lid assembly which will leave me with the old one. Are there any mods that I can use this for or anything worthwhile? Any thoughts/ideas?

So I was cleaning up my WSM today ans noticed the flange on the handle where it attaches to the lid on the side was rusting. It's not horrible but will most likely get worse over time. I'm disappointed since I always keep it covered when not in use. I'm going to call Weber to see what they say....

Hey guys...so I didn't realize when I got a brisket flat from my local beef farm that so many of you frown on them but I'm now stuck with it. This weekend we are smoking 2 bellies on my neighbors smoker and I volunteered to do the brisket. What temp and how long for a 4.5 lb untrimmed flat...

Did a couple searches and didn't see a complete thread on a How To for Canadian bacon. Question is what cut is better for this purpose? Loin or tenderloin? Can I use same dry cure method as I do for bacon that is from Bobs Bacon Made Easy thread? Cure for a week and then soak and hold overnight...

I just got all prepared and lit 25 kingsford, poured in the middle of a full ring with empty middle and added my wood....got water pan on with warm water and got her dialed in around 250 really quick. I put the butt on ASAP right out of the fridge. I'm really nervous because I am already getting...

Doing my first butt on my WSM this weekend and noticed that some of you are doing bone in... I took a regular Boston boneless butt home from work and now I'm getting worried it should be a bone in. Thoughts? It's about 5 lbs trimmed and I want to rub it and start late tomorrow nite for mid day...

So I went to the local market and got two slabs of baby back and decided I would try the recipe Chris had posted in the other section called competition ribs. Fired up a full chimney of kingsford blue and put some unlit briquettes around. The perimeter of the ring. Filled the pan and closed all...

Anyone have experience with these? I borrowed one from work today and its a sassy looking little unit and has some impressive specs. Model AquaTuff 351.

OK so I've decided to do some ribs for my first cook. I simply dont have the time for a butt since we are getting ready for vacation. I was thinking about the 3-2-1 recipe but I was wondering how everyone else does them. I see a bunch of recipes for ribs but a good portion of them seem to be for...

Hey guys ....tryin to plan my first cook on my WSM 18 and what most of you recommend for a first cook that may be forgiving as I learn how to dial in my new smoker? I can get large Boston Butts from work for free but I'm not sure how forgiving they are? Ribs, chicken? Let's hear it!