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I like peppered bacon but have never tried to pepper my buckboard bacon. They’re now on the fifth day with Hi Mountain’s cure and I would like to add pepper to the outside of one of the butts but I haven't got a clue as to when. If you have any suggestions I would appreciate them. Val

I read the thread "Rancher Charcoal - First Overnighter" and Chris K used it on four butts; which is the way I cook too, but without any assistance from an automatic temperature controller. I have done many overnight cooks but this is the first one with Rancher Charcoal. I probably use more...

Thanks to Jonny K for his pictorial instructions on the piedmont pan, I cooked my ribs with the 3 2 1 method however, I may have gotten confused and did a 4 2 1 but at any rate my http://i80.photobucket.com/albums/j187/ValsQ/PiedmontRibs12232006-2.jpg ]Piedmont Ribs[/URL] was a success for my...

While I have been putting together a Piedmont Pan I have been making microwave peanut brittle but I would like to substitute Splenda for the sugar. Would anyone have a recipe for micro waving peanut brittle using Splenda as a sub for sugar? Val

Saturday I plan on doing an over night butt cook, I thought I would like to try and do two large chuck roasts at the same time. Which cuts of meat do you think should go on the top grate, the butt or chuck? I have cooked different pork cuts on both grates but never tried to mix a cook. Val

Due to expected inclement weather I decided to start cooking my brisket and beef chunks for stew tonight. I only was able to have the rub on it for five hours in the fridge, I hope that works. After the brisket is done I want to do some of Keri's Hog-Apple Baked Beans. The only problem is I...

I am going to cook two chickens and want to smoke some ham hocks at the same time. What would be the best way to arrange the hocks, on the bottom or top grate? Thanks, Val