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O.K. I have 3 slabs of bacon, with 3 varities of dry cures. I am almost ready to smoke and I am reading a lot of different options on smoking times and temperatures. Any advice on which methood is preferred for bacon? Thanks, Greg

Hello, I joined a while back ago but have not been a regular to the thread. My wife opened up a Restaurant based on her fathers Meat market and grocery store that opened in 1937 and closed in 2005. We smoke our own sausages, Tassos, Beef Jerky, Pulled Pork , Chickens and Brisket. Thanks to your...

Attachment 9430 Attachment 9431 Attachment 9432 Attachment 9433 Attachment 9434Hello, Well Tomorrow I hope I will be a proud father of a rotisserie. I decided to do a late nite smoking on my "first born" Percy Guidry Pit. Our Restaurant has grown over the last 6 weeks and I am smoking...

Hello, I just opened a take-out Restaurant and I am currently smoking about 24 butts a week on my faithful Percy pit until my Rotisserie is up and running. When I pull the pork I am very careful in removing all of the fat and I stockpile the pork for Sammys. The problem is that is taking about...

Hello, I have a 4 compartment smoker measuring 4'-8" x 24'-0" x 8'-0" high. 3 compartments are up and runnig and they work great. The 4th comparment will be a rotisserie with (6) 10" x 54" trays. I estimate smoking about 300 lbs at a time. What type of motor should I use and where can I...

Hello, My name is greg. My wife and I own a specialty meat store and take-out restaurant in Lafayette, La. called Johnson's Boucaniere. We opened one month ago. We make and smoke our own Sausage, Tasso, Beef Jerkey, Pulled Pork, and soon will start smoking Brisket and Turkey. Our Sausage...