Recent content by dymes

I sell soap.

The bacon is fantastic. Cold smoke on it for 6 hours then a hot smoke for 5 hours to 130 degrees. A beautiful mahagony color, nice flavor and texture. Those that have not made their own bacon don't know what their missing. It's amazing.

I have had a few smokers. I been smoking meat for quite a while. I cashed in the stick burners for the simplicity of a pellet grill. Best decision I made in BBQ. I can cook and still watch my kid. I live in Madison, WI area. I have converted 5 people to the light of BBQ in my neighborhood...