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Doing my first no-wrap butt without a thermometer, it's dead and I don't have a replacement. I put it in last night before bed, I put two water pans in so it wouldn't dry out overnight if the pan went dry...smoker runs at 230 or so, but it got down to 20f outside so I don't know exactly what...

I've seen all the pork belly burnt ends around here so I decided to try it with jowl, since they are so similar and my butcher processes jowl into smoked, cured cubes. The method was standard... Rub a dub dub, 3 hours in the tub... Give them a brown sugar, soy, maple scrub, then another hour and...

I have a natural gas well on my property, so I've been wanting to build a permanent brick grill/smoker for years. Now that I'm getting more into smoking, I'm wanting to pull the trigger on getting it done. I want to keep it very simple and inexpensive, so I was thinking of doing something very...

Wrap: Lean ground turkey and some leftover pulled pork from a smoke a few weeks ago. Filling: Cream cheese, sharp cheddar, onions and pepper blend, with candied jalapenos (all from last year's garden).

I picked up 6lbs of Jenny-O 80/20 because it was use/freeze-by day and they were $1 each. I planned at the time to just use them as filler for soups and rice dishes... Since then I joined this forum and I'm wondering, would they be good formed into hearty, well-spiced patties and smoked at 225...

I've ordered a whole hog from a local butcher, and I've done some research, but I have a few questions/clarifications... I don't have any specific problems with bone-in chops, but I'm concerned that I won't get back ribs if I don't specify boneless rib chops, is this correct? My thought process...