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Hi to all. I do hope someone can help me out here since I need to plan for a big party (40+ persons) on Sunday noon. So, I have a 7-pound ham curing in the fridge for the past 8 days (part injection, part dry rub including Cure #1). In order to free up the smoker (since the smoking of the ham...

Hi to all. I have a big party coming up and I plan to slowly cook pork belly in the WSM (each piece about 4 pounds, 2 pieces with barbecue sauce, 2 pieces with dry rub). I will aim for the melt-in-your-mouth texture. My questions: 1. Temp will be set at 225-250 F. What about water in the pan? I...

Hi, I have a big party coming up for Christmas and already decided on a 15 pound turkey in the WSM in the bottom grate. I also have a nice boneless lamb leg and a 6 pound duck in the freezer. Given that the meat on the top grate will "season" the turkey on the bottom grate, what would you...

Hi to all. Since getting my WSM, I had lots of cooking sessions with it, but usually for food that cooks at same temperatures (225-250 or 300-325) as per the advise of all the kind souls here. We have a big party coming up (30+ people) so a 14-pound turkey will take up one of the grates, and...

Hi to all. Smoked hams are not available in Cyprus, so if we want something close to it for the holidays we buy a deli ham and glaze / bake it but this does not even come close to the real thing. After making my first lonzino, bacon and sausages, now I want to try my hand at a holiday ham. Any...

Thanks to all your advise, I finished smoking my first bacon and "lountza". I marinated a piece of each in red dry wine (Cypriot tradional recipe), and also dry cured a piece of each with Cure #1 and some spices as suggested in various recipes here. Both came out really good - my personal...

Hi to all. Going through the freezer, found a 3-pound skinless, boneless turkey breast and 6 turkey legs. So I want to smoke them on my new WSM and would greatly appreicate your help. I assume that these cuts will not require the same time to cook. So, assuming I aim for a juicy breast and...

Hi to all. Apologies for the many questions, but you have spoiled me with great help so far, so here I go once again. I am ready to start using the WSM for various dinner feasts after 2 trial runs. 1. However I am a little confused: For most cuts I note that the preferred/recommended smoking...

Hi to all once again. Can any of you kind souls direct me to a reputable source for such supplies as seasonings and cure mixes in the UK, that will preferably ship to other European countries? I tried sausagemaking.org but their service (or lack thereof), and attitude towards the customer...

Hi to all, after going through this forum I noted down that proper curing fridge temperature is 2-4 degrees Celsius. Today I visited this site and the temperature given is 10-13 degrees Celsius. Am I missing something? BTW, I have 2 slabs of bacon curing in a fridge for the past 2 days (first...

Hi to all. Finally received the Cure #1 I ordered - not available in Cyprus for individuals. So I am ready to get started with traditional Cyprus sausage. The recipe: 2000 grams pork coarsely ground (20 mm plate) 1.4% to 2% kosher salt - depending on your liking black / red pepper 1% to 2%...

Hi to all. I will cure my first piece of pork belly today and I have a last question - possibly a little stupid, and apologies for that. Assuming a 2 kg slab then I will need 5gr of cure # 1. 93.75% of the 5 gr is salt, or about 4.7 gr. Assuming a 1.0% salt content in the rub (I do not like...

Hi to all. Apologies for the long post, but my question needs some backgroubd explaining before asking it. Some background: I have a fascination with charcuterie since my father was a butcher and he sold a lot of home made sausages, bacon and pork loin (smoked). After going through the site...

Hi once again. I spent the last few hours going through the website and forum - what a valuable resource!!!! One thing that I could not find is if there is a dedicated recipe book for the WSM. Most posts here talk about brisket, pulled pork, and ribs. I would definitely like to use the smoker to...

Hi to all - completely new here and new to WSM but not Weber. Just got my new smoker and going through the manual I saw that Weber does not recommend using lump charcoal in thw WSM. Can anyone help me understand why the recommendation? Is there a chance of damaging the smoker? Thanks to all...