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  1. funkadelic73

    Bacon Salt as a rub

    Has anyone ever tried this product: http://www.baconsalt.com ? I stumbled across it online today, and was curious. It sounds like a no-brainer for beercan chicken, but I was toying with the idea of using it on a slab of ribs (or a butt). But if it's too bacon-y, I'm not sure it'd be a good mix.
  2. funkadelic73

    Basic Pulled Pork Smoke

    I have a question about this. I've smoked 2-3 butts now using the method described, and they are all very moist and tender, but the bark gets moist as well. I don't get any complaints from anyone, but personally, I'd like for there to be some bark-y bits mingled in. I'm smoking a butt this...
  3. funkadelic73

    Burnt Ends: Buying point only

    Guys, A while back I bought a point (separated from the flat), thinking I'd like to smoke it up just for burnt ends. Was this a mistake? Most of the "cooking instructions" I've seen around here for burnt ends talk about cooking the two together. Anyone regularly cook point only?
  4. funkadelic73

    New Member

    Thanks for the welcome! I've noticed that the "troubleshooting" seems to be spread all over the board. And there are a lot of "HELP PLEASE!" topic headers, which make it difficult to search for an answer before I post a question that has probably been asked a thousand times. Any suggestions...
  5. funkadelic73

    New Member

    Hey gang. Greetings from Kansas City. I've been smoking for about a year with some success, but I'm here for pointers. Right now, I'm using a Meco vertical smoker ("droid"), but eventually I want to build my own.
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