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Thanks and agreed. Trying to get more info.

Without knowing more yet…. It’s free. Waiting on pictures of inside. Is it worth it? current owner added it doesn’t work.

I gave Brett’s method a go, and I was not disappointed. I did skip the smoke step but I will be adding it in when I get the smoke tube. I didn’t have fresh dry dill so I will be adding that too in my next go around. Wasnt totally sure about the non beached sugar vs regular white sugar. I passed...

If you aren’t smoking the salmon after the cure, then do you need to let the pellicle develop?

Sounds like I need an Amazon delivery before tomorrow afternoon then!

I’m giving it got using Brett’s recipe. Not sure whether the smoke will happen. I second the question…”any hacks?” Light 3-4 briquettes in a kettle?

Is it good to eat without the smoking process?

One of these days I’m trying this recipe on ribs!

I haven’t made these in ages, but I made them tonight. Delicious and easy. Key is to grill them low temp for 90% of the time. If you haven’t tried these, then give them a go.

1st Gen. hard pass. Thank you all for the advice.

Someone is selling an EX6 on OfferUp near me For $650. I was going to go with a new ex4 based on this thread but now Im wondering if $650 is worth going for a used larger size. It’s not like a kettle. Lots of moving parts. Should I run the other way and go new smaller Ex4?

Couldn’t agree more. The WSM without the water pan and high heat is the best cooker for RSC!

what’s the difference between lox and nova?

Looks amazing!

Apologies. I posted to soon. As a follow up, if you dont own a tube for cold smoking, any suggested hacks?

Brett: Looks great and I want to give it a try. Can you skip the smoke? If so, what stage is the recipe complete? Thanks

Very cool pic!

Oye! Que Bueno!!!

I did. My preference over time has been to make a second batch of the sauce to use when pulling the pulled pork. I don’t make that as sweet generally. Whatever is left I put, I put in a quiet bottle and leave out with the condiments.

Never heard of that. Looks pretty cool. As for temps, my thought is that it is pork butt, keep it between 195-305 and pull when the deep meat hits 204. Pork butt is very very forgiving.