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the one on top is a savory dry cure with black Pepper the on one bottom is a sweet dry cure with maple syrup (grade b) and brown sugar. I think the color on the lower is from the cure.

After 12 hours with apple dust with the AMZN SMOKER here is what they look like. Doesn't seem to be much smoke color. They are very soft not firm like my first 'hot smoke'.

even for a cold smoke bacon will I want to get it up to 145-155F? Searches on the web for cold smoke bacon don't mention finishing it at that temp, but most really seem to point to either 80-100F, and found even a few that like 65F. So hopefully there is no 'too low' temperature.

temp seems to have settled in at 51F

I'll be smoking my 2nd bacon tomorrow, but it will be the first time with my new AMAZEN-PELLET-SMOKER. Doing a dry run with the pellet smoker in the 22" WSM right now. Outside here in the PNW its 45F. With the smoker smoldering away the pit temp reads 52-54F. Is this too low a temp? I know I've...

I'm wondering if leaving the shells on helps to prevent the shrimp from taking on too much smoke. Much like the shells help to give you a margin of error to not overcook the little buggers.

I just did the recipe for Pepper Stout Beef, which the recipe calls for a 4.0lb chuck roast. I only had a 2.2 lb on hand in the freezer and it still worked well. I would think the initial smoking and then braising for this cut could be a blank slate for many recipes. In the end, the chuck is...

And here I am last Halloween as a bison

I don't fish or hunt, but here's the last whole pig that crossed me: Here I am on the Croatian Coast last spring. It hurt for a while, but I was fine 3 days later

She's all finished. Very good, but quite spicy! I must have gotten 3 hot Jalepenos. Looking forward to lunch tomorrow. Thanks for all the kind words and guidance. Used some Brioche Buns:

ready for pool In th

Researching on the forum folks said its about 6 hours. its reading 163F right now after 90 minutes @260F lid temp. Should be foiling it soon and am expecting up to 3 hours in the foil. Should put me at 6 o'clock PM PST for dinner. I hope, but tomorrow is fine too. Looks like it would go good...

Also burned my finger when grabbing the wrong place on the charcoal chimney... but things are looking up. got the 2.2lb chuck on the WSM at 260F with a couple chunks of red oak. Here it is all prepped sans one of their good friends:

1st time trying this recipe - it always looks so good when you guys to do it. Here's how mine started :0( Hoping things will turn around quickly.

G Force. I also recently purchased from BBQ Guru. I got the digiQ Wifi and had similar problems with overshooting and not being able to bring my temps down at all on a test cook. I thought air was getting in somewhere. All bottom vents closed, tape over 2 hole on damper where the fan hooks in...

With the heat sheild under my WSM I don't worry. Used it a few times so far and no issues.

couple of pics: Ready to come off smoker: 1st Slices:

Bacon switched to 2 gal ziplocks to finish the cure. Smoked the bacon today. Just about to come off the smoker. Internal temps at 143F. Question: I rinsed and soaked the bacon yesterday and sliced off the ends to check for salt. No problems. Today before smoking i sliced off a couple more to...

Doing my first bacon. bought a whole side of pork belly and cut it into two large slabs. Total weight 9 lbs - 10.75 oz. Q1: The slabs were too big to fit into gallon zip lock backs so I put them inside clean garbage bags. Is there any issue with this type of plastic or not being air tight? Q2...

Gene, as far as the anatomy and trimming of a brisket, check out BBQ with Franklin on YouTube. He has several videos that are very well done. "The Brisket" episode will give you some pretty good details on the basics of the brisket and trimming...