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It has been several years where I had the time to brine, cure and smoke a fresh ham. This is a 10 lb fresh that was brined with brown sugar, salt and curing salt. It was smoked at 250, it took 5 hrs to reach 160. I started basting it after 2 hrs. It was basted with a mixture of coke, brown...

The week of Easter was a busy week. I first smoke 35lb of fresh Kielbasa (I forgot to take pictures), then I smoked two pieces of pork loin, on Easter I smoke a ham. The pork loin I cut into two pieces after they were cured for 10 days with Morton Tender Quick and brown sugar. One piece I...

I saw this recipe on US of Bacon show and thought I would try and duplicate it. It was fantastic, even my wife who does not like dark meat from the chicken could not stop eating one. All ingredients ready for assembly, boneless chicken thighs, thin cut bacon, cheese, onion and jalapeno peppers...

This is my first attempt at using my WSM 22.5 that I received as a Christmas gift. A big thank you to a friend and fellow forum member Bruce Bissonnette who showed us from start to finish how to set up prepare smoke wrap andn sauce the ribs to perfection.:D [/IMG] [/IMG] [/IMG] [/IMG]