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Hi All, Yet another bacon question. I've been smoking a cured belly at 115 (lowest I can get the offset to go). Is this a safe temp to smoke and then eat at? It's cured, it's about 4 weeks past the sell by date and didn't have a whiff of spoilage before the smoker. Thanks

My wife and I moved into a new home back in May. While the inside was/is livable the outside was very unkept. Blackberry brambles, english ivy, poison ivy, you name it. Every weekend is a new project it seems like. I got all my work done on Saturday and was able to set aside a couple hours to...

Kroger had a sale on spare ribs and had some beef ribs discounted. Fired up ol' Stinky and ran her around 250 with an all white oak fire. The beef ribs finished before the spares so they were an appetizer. I foil boated the spares to keep building bark and tenderize them. They were a little over...

Just got my new 120 gallon offset courtesy of Hayes BBQ in Winston-Salem. Got the initial burnout going last night. Going to be some fun meals ahead!

Wondering if someone could give me some advice on the wood pictured below. I picked up a truck load of free red oak over the weekend. Some looks termite damaged. Wondering what to look for in an active infestation or if they have moved on? Or is it just general decay/rot? The guy said he has had...

Hi All, wondering if a more accomplished arborist could get an ID on this tree my brother in law and I cut down this weekend. Looks like oak but we also thought maple.

Hi All, I'm currently looking at getting a Bell Fab 24x36 offset with a couple customizations. My concern is the size of the cooking chamber. I'm curious how many pieces of meat I could get it to hold. Does anyone have capacity input on a similar or the same from Craig? I may cry truly once and...

Wanted to throw this out for any input. Been curing a ~4lb slab of pork belly for the past 16 days; got distracted at Christmas and couldn't get it on the smoker before today. I opened up the bag and noticed some browning on the belly. It also has the slight off smell that meat sometimes gives...

Is it just me or does all meat seem more expensive these days? Picked up a 4 lb bag of frozen chicken wings at Wally's World for $11 when I think they use to be about $9. Grumblings aside. Defrosted those suckers and put together the namesake rub. I combined Chacero's Cajun Rub (spice+SALT)...

I've been tasked with preparing the meat for my wife's grandparent's memorial service. My mother-in-law has requested pulled pork and pulled chicken. The pulled pork isn't an issue per se, but I'd like to maybe pitch something else. I refuse to make "pulled chicken" because that's code for...

For the past two years when we have company over and we're preparing dinner I choose to go with a local favorite. I marinate the leg quarters typically for 12 hours and grill them on the second rack of the WSM for 45 minutes, flipping at 20 and 40. I start skin side up so that I can finish with...

Did some beef back ribs yesterday on the WSM. I found some Kingsford Pro on sale at Costco and wanted to see how she goes. Rubbed the ribs with what I believe was my "Quick Fix" rub; really just found a canister in the spice cabinet that I had long forgotten about. Smoked at 250 for ~4 hours...

So I'm doing my second batch of bacon today. I'm using a base recipe widely available online and one I ran back in December. 3 pounds unsliced raw pork belly 3/4 cup distilled water 1/2 teaspoon Prague #1 6 tablespoons light brown sugar 4 1/2 teaspoons Kosher Salt 4 1/2 teaspoons ground black...

Admittedly, I detest smoked poultry. I find the extra safety precautions and cleaning exhausting. Not to mention the visual aspect of seeing a smoke ring and being reminded of undercooked chicken from years ago (yes, I can tell the difference but the horror still haunts). However, I love...

Recently I've been wondering how to take the most variables out of barbecuing. The WSM holds temperatures really well; but I still feel like I need to be home all day to babysit. I wouldn't feel comfortable with a 1.5 hour trip out the house. So before Thanksgiving I decided to invest in the...

Grilled some boneless, skinless chicken thighs yesterday on the WSM. Picked up a bag of Royal Oak lump at Walmart for $10. I was surprised by the little amount of flare ups that came off the Royal Oak; with Kingsford Blue I always get the chicken "flame kissed". Is this concurrent with others...

Heading out on vacation with family Friday to Friday. Caught pork butts on sale at the local Kroger, I believe it was .99 cents a pound (basically two for one). Smoked them low and slow on the WSM with Hickory and Apple. Used Chris Lilly's injection and rub and they turned out divine. This...

I picked up this 8 oz. tub of Chick-fil-A sauce recently. I was wondering if anyone else has used it with their barbecue as a substitute for a mustard coating, mop, or finishing sauce. If you aren't so lucky too have a Chick-Fil-A near you or never tried their sauce it's essentially bbq and...

I've been smoking out of my MES 30 for a couple years now, however, it has left me wanting. Something about tending a pit of charcoal and wood versus plugging in a mini-fridge. So I broke down and bought a WSM 18.5 that comes in at the end of the week. Now let me say, I have next to no...

I've used the cold smoking attachment for the MES 30 before and have started a few fires. Chiefly, when I open the lid or remove the little cap it allows to much oxygen in and thus causing combustion. Is there a way to dial back the power on the cold smoker? Best practices, besides removing the...