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Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-
IMHO, you are starting too early for a 5PM meal. You didn't mention your cook temp but I assume it is 225. My experience to obtain 195-198 on that size BB is 10 -12 hours. I realize that all BB and different smokers are not created equal but your time frame appears to be too generous. Note... -
Question on brining/smoking pork belly
I did the search thing and could not find an answer to my specific question. I plan on brining a pork belly for 5-6 days. A lot of brine recipes call for curing salt as well as kosher salt (including pops brine). Is it necessary to use curing salt if I plan to wet brine for 5-6 days , then... -
should i use oak or whiskey chips for pulled pork?
My preferences for pork are hickory and apple and sometimes a combo. Al -
Hello from Richmond VA
My name is Al and I am a smokaholic. There, I have said it. I am retired and loving life. I enjoy eating, playing tennis, walking, weight training and drinking craft beers. I have been grilling for many, many years. I have been smoking for 4 years. I continue to use both a grill and a...
