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Michael, I know it's not the East Bay, but Willowside Meats in the North Bay has quality meats. I go there quite a bit for meat. They've always had what I wanted or were able to get it. Killer sausages as well. Willowside Meats 3421 Guerneville Road Santa Rosa, CA 95401 707-546-8404

I'm going to give the Tasso Ham recipe a shot in Michael Ruhlmans Charcuterie book. Any suggestions on which kind of wood to use for the smoking process?

We usually chop all three with a carrot, toss with some EVOO, S&P, some dried herbs and roast them in the oven.

I gave this recipe a go for a couple of reasons. First there are very few places to get quality pizza in my area. The places that are decent I’m looking at $25+ for a decent pizza. I guess I hadn’t realized how the price of pizza has risen so much and the quality hasn’t kept up with it...

I use maple quite a bit. Usually combine it with apple or cherry.

Chuck- Sounds like you're liking the Lazzari lump. Not sure if its similiar for you in your area, but it is next to impossible finding any sort of decent lump up here in the north bay. I know other guys have mentioned they like Hump Lump. I checked it out there is one place up in Redding...

yawn

Maybe I'll give it a try. I usually pick up smoke wood at BBQ Galore so I have a nice variety, just no Almond. Chuck, I need to take a trip down to Lazzari to pick up some lump. There is no lump worth a darn in my area...at least I haven't located any yet. If I remember correctly I recall...

I was at a local gourmet grocery store yesterday and they had some Lazzari Almond Firewood. I was wondering if it would be good to smoke with. Wouldn't be to much trouble to cut the logs down into managable chunks.

K- It wasn't my ball, I think my ball hit the mailbox Fore Right!!

Sorry, I can usually figure out que lingo, but what are moink balls?

Hey Pat, Good job. Its a great when you feel like you pulled off a great cook.

uhhh...Shawn it appears you have spent plenty of time on this. Any more detail and my brain might start hurting. Good job my man!

I recently made this recipe. I had a 8.5lb belly and cut it in two. With one I used this recipe, the other I made a plain cure and smoked it with apple wood. Both came out way better than anything I could get in the store. However, the maple one had a slight hint of a hammy taste that the...

Alan--I just got back from my local BBQG and they gave me the same story about the 20# bags being in soon. Ever since they announced they were shutting down stores, my store has gotten pretty sparse, even though they said they're staying open Trying to find any sort of quality lump in my area...

I got a 12lb turkey I'm about to pull out of the brine to sit in the fridge over night. Going to do a trial run before Turkey Day. The Stella's are flowing and I'm out sorts cause the WSM won't be fired up till tomorrow.

Tom, At this point I'd be happy just finding some quality lump, it's proving to be a challenge without ordering online. Not opposed to ordering online, just would like something local.

Martin, If you can, get your hands on some Apple wood. For me, its my go to wood for many smokes. Of course it's helpful my brother has a small orchard on his property.

You guys in the south bay, do you have access to quality lump and/or briquettes? Up here in the North Bay it's pretty slim unless I order online, at least I haven't found a good resource. I just wanted to start trying the different quality lumps/briquettes mentioned in other posts.

Irwin, Home Depot in my area sells K in a two pack for around $13, I believe they are 21 lb bags. During the summer they had the same two pack on sale for $9.99. Call me crazy, but I kinda like the way K smells when its lighting up. Never had any off taste though. I use K only because lack...