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I'm still at the stage of smoking on a Weber dome.. only have a thermapen for checking temps and want to step it up a bit.  I'd like to pick up a dual thermo... one that will facilitate the meat probe and grill temp all in one unit.  One of course that stays inside the grill....So many out there...

Went and bought 1/2 pig and the butcher/processor didn't cure the bacon.  So now I have about 12-15 lbs of thick cut strips of belly. Awaiting the arrival of Pink Salt to cure.. Any other options avail for smoking this stuff?   Some sort of wet-brine?  

Fairly new.. been smoking basic baby backs and butts for a few years using a std. Weber dome.  Apple, hickory, oak as my seasoning.  Last week I jumped the shark and bought about 80 lbs of butchered hog.  The processor took the belly and didn't cure it but did slice it thick!  I've since ordered...

A fairly new smoker.. I've done maybe 4 or 5 dozen racks of baby backs, a few boston butts and decided to jump in by buying 1/2 pig or about 80 lbs of pork. The meat processor sent me about 15 lbs of uncured/sliced bacon slices!  I've since ordered the pink salt.. Prague #1 and will be curing...