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I'm looking into stripping down one of my cast iron Dutch ovens and was thinking of trying to do so on my 22.5" platinum but not sure I can get it hot enough. What's the max temp you have had your kettle up to? I'm not site of I've had mine above 500, maybe 475ish.

http://www.amazon.com/exec/obidos/ASIN/B00004S9EM/tvwb-20 Ive been looking at this guy, seems like a good one to me.

I need one badly!

Where can I find the recipe. That looks awesome!

Ok, I just took the two pork bellies out and rinsed them off, now they sit in the fridge to dry till tomorrow night after work. Question, I'm smoking mine with the skin on them, skin up or skin down?

Anyone every buy off here, http://www.butcher-packer.com/. I was looking into getting pink curing salt on amazon, amazon wanted 13.50 as when I went to the website listed above which is exactly what amazon was selling they only wanted 3.50 for the 1lb bag. SWEET! Anyone use them, looks like...

http://www.butcher-packer.com/index.php?main_page=product_info&products_id=56 Is this the stuff?

Where can I get this Pink salt for curing?

Thanks, I just picked up two 2.5 lb pork bellies during my lunch break today. Gonna try to get started tonight.

I love bacon, my whole family loves bacon. I love smoking meat, grilling meat, so this of course comes natural, curiosity of making bacon. I'm going to pick up a pork belly this week at my local butcher, I need to be pointed in a general direction on how to make bacon. Where did everyone...

Wow, I need to try making some bacon. Nice making!

I'm going to be coring some jalapenos and was thinking of making something different, along the lines of having a slightly sweet stuffing mixture to go inside. They will be standing upright on a pepper stand in my kettle grill tonight while I have a pork roast cooking. Any ideas on what to...

Finally got around to making my first Bacon Fatty this morning. Used ground pork, wrapped in apple wood bacon. Fillers were onion, red pepper, and mozzarella cheese shredded. Took almost 2 hrs on my kettle smoked with a small amount of applewood and cherrywood. At 160 I put it directly over the...

Thanks everyone, this was my first but certainly won't be my last. I still can't get over how juicy and tasty it was, loved it.

My first spatchcocked chicken, and it was tasty. I was going to brine, but decided not to. I did however have a water pan below the chicken with a 1:1 of water and apple juice and dropped a small piece of applewood in there. Cooked around 325-250 and took almost 1 1/2 hrs. I didn't see why I...

I picked up a 5 1/2 lb whole chicken after work today and am planning on cooking it Sunday for dinner. I want to get it in a brine sometime Saturday so it can sit in it Saturday till Sunday night. This is my first time, where do I begin with making up a brine for the chicken? Any good recipes?

Cheap to make, portable, multiple uses, and it looks freakn awesome! Need I say more. I love mine, I've done three Boston butts, ribs, and ATB's on it, with a whole list of other goodies to smoke on it.

Here is a picture I managed to snap after all the plates were served. Pulled pork leftovers, yummy.

HAHAHA Yeah I can't wait for that time to come.

I ended up pulling it at 194, it was probe tender, like butter! Now it sits wrapped and in a cooler until ready to pull. While I have some ABT's cooking on the kettle, with some baked beans. Not homemade ones though, I haven't ventured into that yet.